Oxidative and colour stability of salted sour cream dairy spread compared to salted sweet cream dairy spread

Salted sweet cream dairy spread was found to have better oxidative stabilit y compared to salted sour cream dairy spread when evaluated by peroxide val ue and the Rancimat method during storage at -18 degrees C, 5 degrees C and 20 degrees C for 10 weeks. Sensory evaluation showed an increase in the in tensity of the attributes oily and rancid for samples stored at 20 OC, irre spectively of type of spread. Colour changes measured as tristimulis L*, a* , b* values, showed that the storage temperature (18 degrees C, 5 degrees C or 20 degrees C) was most important as the product surface was found darke r and more yellow and greenish while no time dependent change in colour cou ld be observed during the storage period.