TY - JOUR

T1 - Oxidative stability of diacylglycerol oil and butter blends containing diacylglycerols

AU - Kristensen, J.B.

AU - Nielsen, N.S.

AU - Jacobsen, C.

AU - Mu, Huiling

PY - 2006/1/1

Y1 - 2006/1/1

N2 - 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 12wk 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.

AB - 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 12wk 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.

UR - http://www.scopus.com/inward/record.url?scp=33646384936&partnerID=8YFLogxK

U2 - 10.1002/ejlt.200500232

DO - 10.1002/ejlt.200500232

M3 - Journal article

AN - SCOPUS:33646384936

VL - 108

SP - 336

EP - 350

JO - European Journal of Lipid Science and Technology

JF - European Journal of Lipid Science and Technology

SN - 1438-7697

IS - 4

ER -