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Oxidative stability of diacylglycerol oil and butter blends containing diacylglycerols
Author(s) -
Kristensen Janni Brogaard,
Nielsen Nina Skall,
Jacobsen Charlotte,
Mu Huiling
Publication year - 2006
Publication title -
european journal of lipid science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.614
H-Index - 94
eISSN - 1438-9312
pISSN - 1438-7697
DOI - 10.1002/ejlt.200500232
Subject(s) - sunflower oil , food science , rapeseed , flavour , chemistry , diacylglycerol kinase , sunflower , aroma , lipid oxidation , antioxidant , organic chemistry , biology , agronomy , protein kinase c , enzyme
Diacylglycerol (DAG) oils produced from sunflower oil and traditional sunflower oil were stored for 20 wk at 38 °C, and their oxidative stability was measured. Moreover, two butter blends were produced containing 40 wt‐% DAG oil made from sunflower oil or rapeseed oil, respectively, as well as two control butter blends with sunflower oil or rapeseed oil. Their oxidative stability during storage at 5 °C for up to 12 wk was examined by similar means as for the pure oils. The storage study of the oils indicated that the DAG oil was oxidatively less stable as compared to sunflower oil, but that they had similar sensory quality. Storage of the butter blends revealed that blends with the two types of rapeseed oil (triacylglycerol (TAG) or DAG oil) were oxidatively more stable than the blends containing oils from sunflower. There was no unambiguous indication of DAG butter blends having a different stability than their respective control TAG blends. However, they had a significantly less salty and buttery flavour, which was ascribed to a much smaller water droplet size causing a delayed sensory perception in the mouth. The butter blend with DAG oil from rapeseed had a very neutral flavour. On the contrary, the butter blend with DAG oil from sunflower had a more rancid aroma and flavour than its control blend with sunflower oil.