抄録
The characteristics of diacylglycerol-rich oil (DAG) were examined by comparing the use of DAG with triacylglycerol-rich oil (TAG) as a control for preparing sauté vegetables and French dressing and mayonnaise.
The DAG and TAG samples were prepared to give a fatty acid composition and tocopherol content as similar as possible to each other.
Each product was evaluated organoleptically for its degradation rate, by a creepmeter for its break 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 of the vinegar and oil was determined. The separation was slower with DAG than with TAG, about 1/2 the amount of DAG to TAG separating.
Mayonnaise prepared with DAG was more favorably evaluated in terms of its appearance and texture. The results of the evaluation of breakage patterns with the creep meter and of image analysis by optical microscopy support the results obtained from the organoleptic test.
Little overall significant difference was apparent between the products prepared with DAG and those with TAG.
