Effect of the Type of Frying Oil on the Consumer Preference for Doughnuts
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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.Keywords:
Soybean oil
Texture (cosmology)
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In this experiment, I used three samples of oils. The oils that I used were hydrated soybean oil, pure soybean oil and regular soybean oil. The group of rice was fried in the each sample of oil that had not been used for a few seconds. Rice was used after frying at 230-235 every four hours terms and total frying hours was 12 hours. The hydrated soybean oils was least affected in rancidity. The other two oils were more affected in rancidity than the hydrated soybean oil. However, the trans fatty acid in hydrated soybean oil was 36.5%. The diameter of the poped rice that was fried in pure soybean oil and regular soybean oil that had been used 12 for hours was reduced while the diameter of the popped rice fried in the hydrated soybean oil was not reduced. Also, the groups of rice fried in the pure and the regular soybean oil that had been used for 12 hours reduced the hardness in rice while the group that fried in the hydrated soybean oil at the 12th hour kept the hardness well. In sensory evaluation, rancidity order was found apparently in the pure soybean oil that had been used for 12 hour and in the regular soybean oil that have been used for eight hours and 12 hours. Only the hydrated soybean oil did not have distinctive rancidity order at all. The degree of the crispiness was reduced in the pure soybean oil and in the regular soybean oil at 12th hour frying. However, the hydrated soybean oil preserved the crispiness well until the end of 12 hours of frying. In overall preference test, the pure and regular soybean oil that had been used for 12 hour were not preferable. In conclusion, I found that the group fried in the hydrated soybean oil was better in every evaluation than the groups fried in the pure soybean oil and in regular soybean oil. The hydrated Soybean oil may be better to be used in food manufacturing if the trans fatty acid in the hydrated soybean oil can be reduced.
Soybean oil
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Abstract The Food and Drug Administration has been examining bulk and packaged olive oil products in a continuing program to detect adulteration of olive oil products. Thirteen of 20 products collected in 1983–84 labeled as olive oil contained undeclared esterified (synthetic) olive oil and four contained undeclared olive‐residue oil (derived from olive pomace and pits). Seven of 13 brands of imported olive oil contained undeclared esterified oil, suggesting that considerable quantities of esterified oil have been shipped to the United States identified as olive oil.
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Determination of authenticity of extra virgin olive oils has become very important in recent years due to the increasing public concerns about possible adulterations with relatively cheap vegetable oils and deodorized olive oils. The analysis and authentication of extra virgin olive oil (EVOO) represent very challenging analytical chemical problems. Each country may have its own definition of olive oil and its own limits for particular oil parameters and monitoring guidelines in International Standards. Generally, these standards are based on the International Olive Council (IOC) and Codex Standards but often there are alternatives for different countries. The aim of this review is to provide specific information about olive oils with special concern about extra virgin olive oil (EVOO) and analytical techniques to detect adulteration of EVOO. The guidelines for genuine olive oil are adapted from the IOC, other legitimate and appropriate sources. The contents provide information on possible adulterants in olive oil, the underlying causes of adulteration, and how to test for the presence of these adulterants.
Vegetable oil
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Determination of authenticity of extra virgin olive oils has become very important in recent years due to the increasing public concerns about possible adulterations with relatively cheap vegetable oils and deodorized olive oils. The analysis and authentication of extra virgin olive oil (EVOO) represent very challenging analytical chemical problems. Each country may have its own definition of olive oil and its own limits for particular oil parameters and monitoring guidelines in International Standards. Generally, these standards are based on the International Olive Council (IOC) and Codex Standards but often there are alternatives for different countries. The aim of this review is to provide specific information about olive oils with special concern about extra virgin olive oil (EVOO) and analytical techniques to detect adulteration of EVOO. The guidelines for genuine olive oil are adapted from the IOC, other legitimate and appropriate sources. The contents provide information on possible adulterants in olive oil, the underlying causes of adulteration, and how to test for the presence of these adulterants.
Vegetable oil
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In this experiment, three samples of oils were used. These oils were hydrated soybean oil, pure soybean oil and regular soybean oil. Oil was used after heating at 235-240oC every four hours term and total heating hours was 16 hours. The physio-chemical analysis and sensory evaluation were performed on these oils. The hydrated soybean oil showed lower acid, peroxide and carbonyl value than the other two oils (p<0.05 or p<0.001). The other two oils were more affected in rancidity than the hydrated soybean oil. In color test, whereas L value lowed during the heating time, a and b value increased during the heating time. The tendency of high L value and low b value in a long-time heating was more apparent on the pure soybean oil and the regular soybean oil than on the hydrated soybean oil (p<0.05). In sensory evaluation, color and rancidity order increased during the heating time. The hydrated soybean oil showed color and rancidity order than the other two oils. In overall quality test, the pure and regular soybean oil that had been used for 12 and 16 hour were not preferable. The hydrated soybean oil that had been used for 16 hour were not preferable. In sensory evaluation, the hydrated soybean oil, the pure and regular soybean oil did not show a apparent difference, although the hydrated soybean oil had a little better scores on the overall quality.
Soybean oil
Peroxide value
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In this experiment, three samples of oils were used. These oils were hydrated soybean oil, pure soybean oil and regular soybean oil. Oil was used after heating at 235-240oC every four hours term and total heating hours was 16 hours. The physio-chemical analysis and sensory evaluation were performed on these oils. The hydrated soybean oil showed lower acid, peroxide and carbonyl value than the other two oils (p<0.05 or p<0.001). The other two oils were more affected in rancidity than the hydrated soybean oil. In color test, whereas L value lowed during the heating time, a and b value increased during the heating time. The tendency of high L value and low b value in a long-time heating was more apparent on the pure soybean oil and the regular soybean oil than on the hydrated soybean oil (p<0.05). In sensory evaluation, color and rancidity order increased during the heating time. The hydrated soybean oil showed color and rancidity order than the other two oils. In overall quality test, the pure and regular soybean oil that had been used for 12 and 16 hour were not preferable. The hydrated soybean oil that had been used for 16 hour were not preferable. In sensory evaluation, the hydrated soybean oil, the pure and regular soybean oil did not show a apparent difference, although the hydrated soybean oil had a little better scores on the overall quality.
Soybean oil
Peroxide value
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