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 language | English (US) |
|---|---|
| Pages (from-to) | 41-57 |
| Number of pages | 17 |
| Journal | Journal of Sensory Studies |
| Volume | 24 |
| Issue number | 1 |
| DOIs | |
| State | Published - Feb 1 2009 |
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All Science Journal Classification (ASJC) codes
- Food Science
- Sensory Systems
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Comparing trans-fat andtrans-fat-free doughnut shortenings based on sensory evaluation and oil degradation. / Bordi, Jr., Peter Lawrence; Hack, Danielle M.; Cocci, Susan J.; Rager, Michele D.; William Hessert, S.
In: Journal of Sensory Studies, Vol. 24, No. 1, 01.02.2009, p. 41-57.Research output: Contribution to journal › Article
TY - JOUR
T1 - Comparing trans-fat andtrans-fat-free doughnut shortenings based on sensory evaluation and oil degradation
AU - Bordi, Jr., Peter Lawrence
AU - Hack, Danielle M.
AU - Cocci, Susan J.
AU - Rager, Michele D.
AU - William Hessert, S.
PY - 2009/2/1
Y1 - 2009/2/1
N2 - 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.
AB - 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.
UR - http://www.scopus.com/inward/record.url?scp=70350153181&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=70350153181&partnerID=8YFLogxK
U2 - 10.1111/j.1745-459X.2008.00194.x
DO - 10.1111/j.1745-459X.2008.00194.x
M3 - Article
AN - SCOPUS:70350153181
VL - 24
SP - 41
EP - 57
JO - Journal of Sensory Studies
JF - Journal of Sensory Studies
SN - 0887-8250
IS - 1
ER -