Abstract
ABSTRACTThe objective of this work was to examine the application of high purity diacylglycerol (DAG) oil in whipped cream as a partial substitute of hydrogenated palm kernel oil (HPKO). The DAG-enriched oil, with a purity of 94.50 wt%, was prepared via the enzymatic glycerolysis of palm oil/peanut oil blend and followed by molecular distillation. The substitute levels of 0, 10%, 20%, 30% and 40% (w/w) DAG for HPKO were employed, and the effects of DAG on emulsion properties, whipping characteristics and sensory quality were investigated. The result showed DAG oil promoted partial coalescence of fat globules in emulsion. As 0–20% DAG was involved in the emulsion, the average particle size (d3,2), surface protein concentration (SPC), partial coalescence of fat and overrun increased during whipping. The results of textural characteristics and sensory evaluation showed that 10-30% DAG substitute for HPKO would be successfully applied in whipped cream.
Highlights
Whipped cream is one of the most popular dairy products used in desserts, pastries, cakes, and ice creams
The obtained oil was composed by 4.78 wt% of triacylglycerol (TAG), 94.50 wt% of DAG, 0.61 wt% of monoacylglycerol (MAG), and 0.11 wt% of free fatty acids, respectively, which could be regarded as high purity DAG oil
The hydrogenated palm kernel oil (HPKO) had a high concentration of saturated fatty acids (SFA) including lauric acid (C12:0, 48.83 wt%), myristic acid (C14:0, 14.48 wt %) and stearic acid (C18:0, 18.51 wt%), because it was obtained by hydrogenation of palm kernel oil
Summary
Whipped cream is one of the most popular dairy products used in desserts, pastries, cakes, and ice creams. Partial coalescence plays an important role in stabilizing the structure of whipped cream and brings desirable texture for this product. The partial coalescence in whipped cream could increase the viscosity of the system due to the nonspherical shape of the fat aggregates and the ensuing formation of a continuous structural network (Stanley, Goff, & Smith, 1996). Farahmandfar, Asnaashari, Salahi, and Rad (2017) explored the effects of three kinds of gum on the physical, textural and rheological properties of whipped cream. They found Basil seed gum was more suitable to obtain better hardness and adhesiveness of cream than Cress seed gum and Quince seed gum. They found Basil seed gum was more suitable to obtain better hardness and adhesiveness of cream than Cress seed gum and Quince seed gum. Nguyen, Duong, and Vu (2015) reported tempering at 30°C combined with fast cooling was beneficial for forming partial coalescence in cream. Sajedi, Nasirpour, Keramat, and Desobry (2014) modified the whey protein concentrate structure and applied in whipped cream, which resulted in desirable overrun and textural properties
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