The taste of dietary fat based on rapeseed oil was superior to that based on sunflower oil when used for frying and baking

Abstract

AbstractRapeseed oil has a higher content of monounsaturated fatty acids and linoienic acid and a different composition of antioxidants, tocopherols, compared with sunflower oil. These discrepancies might lead to differences in the lipid oxidation process of the two fats. This study compares these oils regarding the off‐flavour when used as the base for the fat used in frying or baking.Two liquid margarines, one based on sunflower oil and the other on rapeseed oil, were used for frying and baking. Margarines, pancakes and fresh minced beef were heated to 165, 175 or 185†C in electric frying pans for 3‐5 min and sweet white bread and cakes were baked. An expert panel of seven members evaluated the sensory properties of the food eaten. The sensory attributes were assessed on a continuous intensity scale from 0 to 9, using a descriptive test. A preference test was used for evaluation of the fats in the sweet white bread and cake.The fried rapeseed oil margarine was judged to be more free from off‐flavour and rancidity than the fried sunflower oil margarine. This difference in off‐flavour increased with an increase in temperature. A minor difference in off‐flavour was noted between the two margarines when they were added to the pancake batter, while no difference between the scores was observed when the margarines were used for frying the minced beef. The sweet white bread and the cake baked with the rapeseed oil margarine were preferred significantly more often than the corresponding products baked with sunflower oil margarine. Rapeseed oil margarine seems to be more resistant to heating than sunflower oil margarine.