Problems encountered in the commercial utilization of frying fats

Goodman, A. H.; Block, Zenas

doi:10.1007/bf02631725

Cited by 4 publications

(2 citation statements)

References 7 publications

(3 reference statements)

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Previous reports on doughnut preferences have focused on the relationships between the ingredients of the dough; frying temperature and frying time; and doughnut taste, shape, and softness (Lowe 1955;Matsumoto and Ohtake 1956;Yoshimi and Takebayashi 1970;Nagao and others 1994). Research on the frying oil has been limited to the amount of absorbed oil and the change in moisture content of the doughnut (Goodman and Block 1952;Stern and Roth 1959;Sato and others 1991a, b;Kimura and others 1993;Barry 1997). Little study has been done on the relationship between the variety of frying oil and the preference of doughnuts.…”

Section: Introductionmentioning

confidence: 99%

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

Hatae¹,

Miyamoto²,

Shimada³

et al. 2003

Journal of Food Science

View full text Add to dashboard Cite

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.

show abstract

Section: Introductionmentioning

confidence: 99%

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

Hatae¹,

Miyamoto²,

Shimada³

et al. 2003

Journal of Food Science

View full text Add to dashboard Cite

show abstract

“…Nevertheless, these changes have a significant effect on both the performance of the fat as a heat transfer medium and as an ingredient to enhance the organoleptic properties of fried foods. Thus, a more detailed knowledge of the deterioration of frying fats is important for the production of high quality, nutritious fried foods (6)(7)(8)(9).…”

Section: Introductionmentioning

confidence: 99%

Effect of ascorbyl palmitate on the quality of frying fats for deep frying operations

Gwo

Flick

Dupuy

et al. 1985

J Americ Oil Chem Soc

View full text Add to dashboard Cite

The addition of 0.02% ascorbyl palmitate (AP) reduced color development of frying fat (animal fat/vegetable oil [A-V] shortening') and vegetable oil (partially hydrogenated soybean [V-S] oil) in simulation studies. It also reduced peroxide values, development of conjugated diene hydroperoxides (CDHP) and their subsequent degradation to volatile compounds, such as decanal and 2,-4 decadienal, indicating that AP has the ability to inhibit thermal oxidation/degradation of frying fats and oils. A commercial french fry fat had lower CDHP values compared to A-V fat in simulated studies, and fried chicken oil had lower CDHP vah,es than the V-S oil. Peanut oil had higher thermal stability than the other fats and oils.

show abstract

Factors affecting the rate of deterioration in the frying quality of fats II. Type of heater and method of heating

Rock¹,

Roth²

1964

J Americ Oil Chem Soc

View full text Add to dashboard Cite

Using a commercially prepared hydrogenated lard and heating methods simulating those currently employed in commercial fryers, it was found that the rate of fat deterioration varied inversely with the temp of the heating element. This has been attributed to differences in the rate and duration of convection circulation, a measure of the amt of fat‐air contact, and therefore, thermal oxidation. When element temp were increased from 900舑2400F, while thermostatically maintaining the fat temp at 375F, it was found that the rate of convection circulation increased while the duration of convection circulation decreased, and it is postulated that the overall effect of increasing element temp is one of decreasing the total amt of fat contact with the air.It was also demonstrated that mechanical circulation of fat, as required in an externally heated fat system, significantly increased that rate of fat deterioration when compared to fat heated by conventional direct gas‐heat, if both were heated and maintained at 375F for identical periods of time.

show abstract

Problems encountered in the commercial utilization of frying fats

Cited by 4 publications

References 7 publications

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

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

Effect of ascorbyl palmitate on the quality of frying fats for deep frying operations

Factors affecting the rate of deterioration in the frying quality of fats II. Type of heater and method of heating

Contact Info

Product

Resources

About