The FDA now requires the labeling of trans fats, a decision that has encouraged foodservice operators to eliminate trans fats from foods and reformulate deep-fat frying oils in order to make them trans fat-free. This study evaluated performance, sensory, and nutrition characteristics of trans fat-free oils used to cook French fries during a 10-day controlled degradation session. Nutritional analyses and fatty acid profiles were conducted on the oils before degradation, and a sensory evaluation of fries cooked in different oils was conducted to determine liking of the fries. Results indicated a preference for French fries fried in canola oils, while the 0.05% low alpha-linolenic (ALA) soybean oil had the highest stability and lowest oil usage. All the low ALA oils in the study provided a healthy, inexpensive, and stable option for foodservice operators to consider when choosing trans fat-free oils; therefore, foodservice operators must determine which is more important-stability, usage, nutrition, or taste preference-when selecting the right oil for their operation.This study was funded by Cargill™, Inc.; however, the analysis and final results were in no way influenced by representatives from the company. A special thanks to Connie Tobin and Dan Lampert for their assistance and support in the study. The research team thanks Compusense (Guelph, Ontario, Canada) for the use of their sensory software.

This sensory analysis study sought to determine consumer preferences of two doughnut frying oils for the same trans fat‐free yeast raised doughnut rings according to taste, texture, appearance, overall liking, color, moisture content and sweetness characteristics. Specifically, the aim was to indicate the acceptability of substituting trans fat‐free oil based on the sensory characteristics of untrained consumer panelists. The doughnuts were fried in a trans fat and trans fat‐free oil for testing, and the panelists were asked to rate each doughnut on various sensory attributes and indicate their preference of doughnut. There were no significant differences between the two doughnuts based on the appearance, taste, texture, sweetness, moisture content and overall liking. The doughnut fried in trans fat‐free oil rated significantly different based on color where the doughnut was perceived slightly lighter in color than the trans fat version. Overall, the 107 out of 197 taste panelists preferred the trans fat‐free doughnut to the regular version, while 18 out of 197 preferred both doughnuts equally. Based on these findings, the industry might consider using the trans fat‐free versions of frying oils for frying doughnuts, pastries and other bakery items in order to reduce trans fats in foods and to lower heart disease in the American population.

The Food and Drug Administration now requires labeling of trans fats on nutrition labels, a decision that has created a push to reformulate deep-fat frying oils. Prior to the passage of this law, frying oils contained trans fats because trans fats made the oils more stable and thus allowing for longer frying usage. In the present study, oil performance, sensory evaluation and nutritional analysis was conducted on trans fat-free oils through a 10-day degradation process using French fries to break down the oil. The goal of the study was to test oil stability and nutrition analysis and to learn consumer preference between trans fat and trans fat-free oils. Sensory evaluation indicated a preference for fries composed from trans fat-free oil mixtures. The most stable oils were also combination oils. Based on these findings, industry representatives considering using the trans fat-free frying oils should consider using blended oils instead, which met customers' taste preference and minimized oil rancidity and usage.

This sensory analysis study sought to determine consumer preferences of two fry oils and two types of french fries according to taste, texture and appearance characteristics. Specifically, the aim was to assess the acceptability of substituting trans fat‐free french fries and oil while focusing on the possible change in sensory characteristics. The fries were salted for testing in order for consumers to consume a fry product similar to what they would receive in a restaurant. Overall, the 94 taste panelists preferred the trans fat‐free fries to the regular version, and seemed to rate fries cooked in trans fat‐free oils higher on overall appearance, color, initial taste impression, texture, taste intensity and quality. Based on these findings, the industry might consider using the trans fat‐free versions of french fries and frying oils in order to reduce trans fats in foods and to lower heart disease in the American population.

The American Food and Drug Administration is enforcing the law requiring labeling of trans fats on nutrition labels since January 1, 2006. This law has created a push to reformulate deep‐fat frying oils. Prior to this law, frying oils contained trans fats because they gave oils a longer frying life. In this study, oil performance, sensory evaluation and nutritional analysis were conducted on seven trans fat‐free and two trans fat oils through a 10‐day degradation process using French fries to degrade oil. Sensory ratings of appearance, color, texture and overall liking indicated that fries from blended trans fat‐free oils were preferred. The most stable oils were blended oils based on peroxide value, lovibond color and free fatty acid percentage. Based on these findings, industries considering using the trans fat‐free frying oils should consider blended oils because of excellent oil stability, lower oil usage and sensory panelists' preference.