Cooking Characteristics of a Diacylglycerol-rich Oil-when Preparing Confectionery-:when Preparing Confectionery

概要

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The cooking characteristics of a diacylglycerol-rich oil (DAG) were examined by comparing the confectioneries using DAG or a triacylglycerol-rich oil (TAG) as the control, which was prepared from by making the fatty acid composition and tocopherol content as similar as possible to each other. The items made were a chiffon cake, financiere, chou and donuts. According to the sensory tests, the confectionary sweets containing DAG were evaluated as being equal to those with TAG for all the variables except for the specific gravity of the chiffon cake, batter and the texture of the baked chiffon cake. The sensory tests resulted in a lower evaluation for the chiffon cakes prepared with DAG because of their rough and uneven texture. The specific gravity of the chiffon cake prepared with DAG was greater than that prepared with TAG. The results of the textural analysis using a creep-meter also showed that the DAG samples were harder than the TAG sample. These data support the results from the sensory test. In conclusion, DAG's great wettability, water holding ability, and emulsifiability, attributable to its structure, seemed to be somehow reflected in its cooking characteristics. However, DAG and TAG seemed to be basically comparable in terms of both ease of use and organoleptic properties.
日本食生活学会の論文