Structured lipid (SL) was synthesized from canola oil and caprylic acid with sn ‐1,3 specific lipase from Rhizomucor miehei . Cold‐spreadable butter was made by blending butterfat with the SL at a weight ratio of 80:20. Its sensory attributes were compared with pure butter and butterfat‐canola oil 80:20 blend spread by headspace solid‐phase microextraction (SPME) procedure and sensory analyses (descriptive analysis and triangle test) to determine the effect of the SL on the sensory profiles of the spread. Butterfat‐SL blend had significantly ( P < 0.05) lower contents of hypercholesterolemic fatty acids (FAs) and the lowest atherogenic index (AI) compared with the others. In the volatile compounds analysis, free caprylic acid was detected in the butterfat‐SL blend spread only. Descriptive analysis results indicated that butterfat‐SL blend spread was significantly ( P < 0.05) more cold‐spreadable than pure butter, whereas its overall textural profile was very similar to that of butterfat‐canola oil blend spread. However, no significant ( P < 0.05) differences were found between all the spread samples in the flavor attributes including caprylic acid flavor. Triangle test results also showed that significant ( P < 0.001) difference was found in cold‐spreadability between pure butter and butterfat‐SL blend spread, but there was no significant ( P < 0.05) difference between butterfat‐canola oil blend spread and butterfat‐SL blend spread. Our results indicate that SL can counterbalance the hypercholester‐olemic attributes of butterfat as well as improve the cold‐spreadability of the experimental spread without any adverse effect on the flavor attributes of the spread.
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Kim et al. (2005) studied this question.
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