Comparing trans-fat andtrans-fat-free doughnut shortenings based on sensory evaluation and oil degradation

Peter Lawrence Bordi, Jr., Danielle M. Hack, Susan J. Cocci, Michele D. Rager, S. William Hessert

Research output: Contribution to journalArticlepeer-review

2 Scopus citations

Abstract

This is an initiative study on the use of trans-fat-free products in the bakery industry. A standardized doughnut product was cooked in three doughnut shortenings, one containing trans fat and two that were trans fat-free. Six hundred fortyone panelists, students, faculty and staff of a large northeastern university rated each of the three doughnuts on a variety of categories, including texture, moisture content and overall liking. Results showed that there were no significant differences between doughnuts cooked in the three shortenings - this was true for all attributes tested. The results from this study have many significant implications for the foodservice industry, as they work to cut down or eliminate the use of trans fats in their establishments because of the significant health risks they have been proven to cause.

Original languageEnglish (US)
Pages (from-to)41-57
Number of pages17
JournalJournal of Sensory Studies
Volume24
Issue number1
DOIs
StatePublished - Feb 1 2009

All Science Journal Classification (ASJC) codes

  • Food Science
  • Sensory Systems

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