Preparation of doughnuts using partially hydrogenated peanut oil and alternative products with reduced content of trans-fatty acids

Trans-fatty acids (TFA) should be avoided in the nutrition due to health concerns. Despite that there are several frying fats available on the market with reduced content of TFA this has to be implemented for the production of doughnuts in many bakeries. In this frying experiment the commonly used fat consisting of partially hydrogenated peanut oil (PHPO) and fats with a reduced content of TFA below 2 g/100 g were assessed at the same time for their oxidative stability, technological and sensorial performance for the production of doughnuts. Some of the TFA free products provided even better heat stability compared to PHPO and in addition also technological requirements were covered. However, the sensory assessment of the fats in the frying trial showed significant differences between the products. While a TFA free fat showed best assessment results during the whole course of the frying test others produced significant off-flavours. Surprisingly, for the reduction of TFA these fatty acids were not exchanged by saturated fatty acids. The best product showed a moderate content of 37 g/100 g saturated fatty acids and 55 g/100 g mono unsaturated fatty acids and a low content of about 8 g/100 g poly unsaturated fatty acids (linoleic acid).