The Cooking Characteristics of Diacylglycerol rich Cooking Oil when Preparing Confectionery

Abstract

The cooking characteristics of diacylglycerol-rich cooking oil (DAG-O) were examined by comparing confectioneries using DAG-O or triacylglycerol-rich cooking oil (TAG-O) as a control, which prepared from the same raw materials to DAG-O. The items made were chiffon cake, financee, chou, cookies and donuts.The sensory test was conducted for prepared sweets and the specific gravity fo the batter of the chiffon cake, the texture of the baked chiffon cake.
According to the sensory test, confectionary sweets containing DAG-O were evaluated as being equal to those with TAG-O for all items except the chiffon cake. The sensory tests resulted in a lower evaluation for the chiffon cakes prepared with DAG-O because of their rough and uneven texture. The roughness by uneven appearance and texture, and the total evaluation were improved by adding a baking powder of 4% of flour.
The specific gravity of the chiffon cake prepared with DAG-O was greater than that prepared with TAG-O. The results of the textural analysis by creep-meter also showed that the DAG-O sample were harder than the TAG-O sample, These data support the results of the sensory test.