Effect of the Type of Frying Oil on the Consumer Preference for Doughnuts

Abstract

Three kinds of dough and 4 kinds of frying oil were used to study the doughnut preferences of a consumer panel composed of 100 female university students. A trained panel first performed a difference test, and those doughnut samples the trained panel could discriminate were submitted to the consumer test. The texture of the surface region affected the discrimination. The consumer panel preferred the hardened soybean oil to the liquid soybean oil for the hard cake doughnut because the solid fat content of the hardened soybean oil was high and the surface region was short in texture. There was no significant difference between the soft cake doughnut and the yeast doughnut.

Properties and Application of Multifunctional Composite Polypropylene-Based Films Incorporating a Combination of BHT, BHA and Sorbic Acid in Extending Donut Shelf-Life

“…Donuts (doughnuts), a mixture of flour, oil, egg, sugar, and milk, are fermented and deep fat fried sweet snacks that are very popular and consumed in many countries. An attractive aroma and taste, a golden brown surface, a crisp crust and a porous inner core characterize this product [22,23]. These quick snacks are an important source of energy and nutrients such as fats, carbohydrates and minerals [24].…”

Sensory comparison of doughnuts fried in trans fat‐free oil to those fried in oil containing trans fats

“…Further, the hardness of the French fries increases as the content of saturated fatty acids increases, with the lowest fat uptake being found with French fries in solid oil (Kita et al 2005). Another study (Hatae et al 2003) investigated the effect of type of frying oil on consumer preference for doughnuts; results also indicate that consumers prefer hardened soybean oil to the liquid soybean oil.…”

“…2005). Another study (Hatae et al. 2003) investigated the effect of type of frying oil on consumer preference for doughnuts; results also indicate that consumers prefer hardened soybean oil to the liquid soybean oil.…”

Development and Standardization for Preparation of Doughnut Using Millets (Jowar, Pearl, Ragi, Little, Kodo, Barnyard, Proso and Foxtail)

“…Other types of batters can also be used, and various toppings and flavourings are used for different types, such as sugar, chocolate, or maple glazing. In addition to flour, doughnuts may also include such ingredients as water, leavening, eggs, milk, sugar, oil/shortening, natural flavours and/or artificial flavours (Hatae et al, 2003;Rehman et al, 2007). Doughnuts are made by deep-frying dough that is a mixture of flour, water, egg, oil, sugar and milk (Hatae et al, 2003).…”

“…In addition to flour, doughnuts may also include such ingredients as water, leavening, eggs, milk, sugar, oil/shortening, natural flavours and/or artificial flavours (Hatae et al, 2003;Rehman et al, 2007). Doughnuts are made by deep-frying dough that is a mixture of flour, water, egg, oil, sugar and milk (Hatae et al, 2003). Doughnut made from non-enriched wheat flour lacks other essential nutritional composition Millets are a group of crops grown in semiarid regions of Asian and African countries.…”