Effect of the type of frying oil on the consumer preference for doughnuts

Journal of Food Science

Volumn 68, Issue 3, 2003, Pages 1038-1042

  Hatae, K ^a   Miyamoto, T ^a   Shimada, Y ^a   Munekata, Y ^b   Sawa, K ^b   Hasegawa, K ^b   Kasai, M ^a  

^a OCHANOMIZU UNIVERSITY   (Japan)

^b ADEKA CORPORATION   (Japan)

Author keywords

Breaking stress; Consumer panel; Doughnut; Hardened soybean oil; Sensory analysis

Indexed keywords

GLYCINE MAX;

EID: 0037394522     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2003.tb08284.x     Document Type: Article

References (15)

1. Barry RJ. 1997. Factors affecting the quality of frying oils. In: Parkash KS, editor. New Development Industrial Frying, Proc. Conf. Bridgwater, U.K.: P. J. Barnes and Assoc. p 35-71.
2. Christensen LL, Smith CS. 1968. The complete kitchen guide. New York: Grosset and Dunlop. 138 p.
3. Given M. 1959. In: Ferguson JG, editor. Meta Given's modern encyclopedia of cooking. Chicago: J. G. Ferguson Publishing Co. p 288-90.
4. Goodman AH, Block Z. 1952. Problems encountered in the commercial utilization of frying fats. J Am Oil Chem Soc 29:616-20.
5. Japan Oil Chemists' Society. 1996. In: Standard method for the analysis of fats oils and related materials. Tokyo, Japan: Japan Oil Chemists' Soc. I-1.
6. Kimura M, Harigaya H, Yanagisawa T, Takamura H, Matoba T. 1993. Relationship between the molecular structure and deep fat frying properties of edible oils. Nih Kasei Gakkai 44:1027-33.
7. Lowe B. 1955. In: Experimental cookery. 4th ed. New York: John Wiley and Sons Inc. p 517-21.
8. Matsumoto F, Ohtake S. 1956. Studies on the oil for cooking (Part I): Doughnut. Nipp Kasei Gakkai 8:154-7.
9. Nagao K, Yokokawa T, Hatae K, Shimada A. 1994. Relations between crack and recipe and quality of doughnuts. J Cook Sci Jpn 27:25-30.
10. Ohta S, Yugi E. 1976. In: Theory and application of frying food. Tokyo: Saiwai Shobou. p 28, 299.
11. Sato N, Takata M, Noguchi S. 1991a. Discussion on the fate of immigration of lipid at cooking of doughnut. Nipp Kasei Gakkai 42:275-8.
12. Sato N, Takata M, Noguchi S. 1991b. Factors having influence on the amount of oil absorbed by doughnut - Composition and size of dough. Nih Kasei Gakkai 42:377-80.
13. Stern S, Roth H. 1959. Properties of frying fat related to fat absorption in doughnut frying. Cereal Sci Today 4:176-8.
14. Watanabe M. 1992. Functional application of processed edible fat. Yukagaku 41:883-9.
15. Yoshimi T, Takebayashi Y. 1970. Studies on the manufacturing method of yeast-doughnuts. Nipp Shok Koug Gakkai 17:117-22.