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A comparative study of the influence of various liquid and solid vegetable shortenings upon doughnut physical characteristics

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Oil & Soap

Conclusions

1. Neither the peroxide value nor active oxygen hour rating are indicative for quality of frying shortenings used in preparing doughnuts.

2. Fat absorption is not a function of the degree of saturation of frying shortenings.

3. Fat absorption is not a function of the free fatty acid below 0.6%.

4. Added fatty acids decrease the pre-quality period of frying shortenings.

5. The active oxygen hour rating of a frying shortening before and during frying is not indicative of incipient rancidity in absorbed doughnut shortening.

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References

  1. King, Roschen and Irwin. Oil and Soap9, 89 (1932).

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  2. Lowe, B. Research Bulletin 279, Iowa State College.

  3. Thiessen, E. J. Food Research4, 135–143 (1939).

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  4. Lea, C. H. Rancidity in Edible Fat. The Chemical Publishing Co., Inc., New York (1939).

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  5. Hilditch, T. P. Chemical Constitution of Natural Fats, London, Chapman and Hall, Ltd. (1940).

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Authors and Affiliations

  1. Doughnut Corporation of America, Ellicott City, Maryland

    S. W. Arenson & E. G. Heyl

Authors
  1. S. W. Arenson
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  2. E. G. Heyl
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Arenson, S.W., Heyl, E.G. A comparative study of the influence of various liquid and solid vegetable shortenings upon doughnut physical characteristics. Oil Soap 20, 149–151 (1943). https://doi.org/10.1007/BF02640155

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  • DOI: https://doi.org/10.1007/BF02640155

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