ジアシルグリセロールを主成分とする油の調理特性 : 炒め物・サラダについて

概要

論文の詳細を見る
The characteristics of diacylglycerol-rich oil (DAG) were examined by comparing the use of DAGwith triacylglycerol-rich oil (TAG) as a control for preparing saute vegetables and French dressingand mayonnaise. The DAG and TAG samples were prepared to give a fatty acid composition and tocopherol contentas similar as possible to each other. Each product was evaluated organoleptically for its degradation rate, by a creep-meter for itsbreak patterns, and by an optical microscope for its visual image. French dressing for salads was allowed to stand for 60 min after its preparation, and separation ofthe vinegar and oil was determined. The separation was slower with DAG than with TAG, about I/2 the amount of DAG to TAG separating. Mayonnaise prepared with DAG was more favorably evaluated in terms of its appearance andtexture. The results of the evaluation of breakage patterns with the creep meter and of image analysisby optical microscopy support the results obtained from the organoleptic test. Little overall significant difference was apparent between the products prepared with DAG andthose with TAG.
日本調理科学会の論文
2003-11-20