Abstract
A sensory test was carried out on food prepared by using triacylglycerol (TG) oil and diacylglycerol (DG)-rich oil, and the change in chemical properties of the oils with heating time was measured. The TG oil was rated higher than the DG-rich oil in the overall sensory evaluation for tempura, frying, kara-age, dressing and cookies. The acid value, carbonyl value and viscosity of the oils when used for frying increased with heating time, the values for the DG-rich oil being higher than those for the TG oil. The peroxide and iodine values were no different between the two oils, although the coloration of the DG-rich oil was earlier and deeper than that of the TG oil. The total tocopherol concentration of the DG-rich oil was very high due to the supplementation, but markedly decreased with heating time. Overall, the sensory evaluation results were better for the TG oil than the DG-rich oil, and the former was more stable than the latter for flying.
