Cooking Properties of Diacylglycerol-rich Cooking Oil:Chiffon Cake and Carrot Cake

概要

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In order to examine the properties of diacylglycerol-rich cooking oil (DG oil), chiffon cake and carrot cake were baked using DG oil. The results obtained were compared with those for triacylglycerol-rich oil (TG oil). The specific volume of chiffon cake using DG oil was significantly smaller than that of TG oil, while the specific volume of carrot cake did not differ between the oil. According to the microscopic observations, the bubble-formation and the size of bubbles did not uniform in DG oil's chiffon cake.<BR>The adsorption of oil particle to the surface of both cakes using DG oil was observed. The sensory evaluation and the total evaluation for the chiffon cake using TG oil were higher than that of DG oil except appearance and color of cross section.The appearance and color for the carrot cake using DG oil were obtained higher evaluation than that of TG oil and these results supported the quality of microscopic observations.
日本食生活学会の論文