The Cooking Characteristics of Diacylglycerol rich Cooking Oil When Preparing Dishes

Abstract

The cooking characteristics of the diacylglycerol-rich oil (DAG-O) and triacylglycerol-rich oil (TAG-O) prepared from the same raw materials were examined by the comparison of oil-rich dishes cooked with either oil. The dishes prepared were deep-fried foods (fried without flour, or with flour, bread crumbs or batter (Tempura)), fried dishes, and salad dressings. The characteristics of the dish items were examined and summarized as follows:
1) According to the sensory test conducted immediately after cooking, DAG-O was evaluated as being equal to TAG-O for deep-fried foods, fried-foods and salads, and was highly evaluated in Tempura because of its texture.
2) When the sensory test was conducted 30 minutes after cooking, evaluations on deep-fried potatoes cooked with DAG-O were significantly lower than those cooked with TAG-0. This was because those potatoes easily absorbed moisture in general, and DAG-O was more hydrophilic than TAG-O. The evaluation to DAG-O inevitably decreased during this period. No significant differences were exhibited in other items.
3) In the separation speed of the oil and water phases in salad dressings, DAG-O required a longer period than TAG-O. About 1/2 at the amount of DAG-O to TAG-O separated within 50 minutes, e. g., 55.5% of DAG-O: 89% of TAG-O.
4) The amount of dressing adhered to the salad materials, which was determined by adhered crude fat measurements, was not different between DAG-O and TAG-O.