Transitioning to trans fat-free: An analysis of changes in foodservice because of the switch to trans fat-free products
2004
Stokols, J. | Bordi, P.
This 2-week pilot study sought to ascertain consumer preferences for four different fry oils and two types of French fries (n = 10 students) according to taste, texture and appearance characteristics. Specifically, the aim was to assess the acceptability of substituting trans fat-free French fries and oil in place of traditional 100% soybean oil (the standard frying oil used in the food industry) without sacrificing sensory characteristics. In making this substitution, other implications could result in a review of the pros and cons of this change. Therefore, this study also included a cost-benefit analysis of switching to a trans fat-free frying oil and trans fat-free fries. Along similar lines, an additional goal was to use oil quality data from this research to improve the frying procedure used in restaurants that employ batch production techniques. Lastly, a comparison of frying temperature discrepancies, degree of oil degradation using test strips and weights/volumes of oils and batches of fries over time was conducted to determine the "best overall product." The taste panel preferred the trans fat-free fries to the regular version and seemed to rate fries cooked in trans fat-free oils (with the exception of scores obtained for the 100% sunflower oil) higher on overall appearance, aroma, initial taste impression, texture, taste intensity and quality. Based on these findings, the industry might consider using the trans fat-free versions of oils in order to reduce trans fats in foods and lower heart disease in the American population.
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