ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
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.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.2003.tb08284.x
