Document Type

Report

Report Number

95-19

Publication Date

1995

Keywords

beef tallow, soybean oil, fried foods

Summary

A study was conducted to evaluate the use of soybean oil (SBO), beef tallow (TAL) and a 50% SBO 50% TAL blend (50150) in frying three fast-food type products (french fries, chicken nuggets, and beef fingers). Frying french fries in SBO resulted in higher cooking yields (P< .05) than frying in 50150 or TAL. No differences among oils were seen (P>.05) in color development during frying french fries. Consumer taste panelists preferred the flavor and overall acceptability (P< .05) of french fries fried in SBO and 50150 over those fried in TAL. The cooking yield of chicken nuggets was highest (P<.05) for SBO followed by 50150 (P<.05) followed by TAL. Chicken nuggets fried in 50150 were darker (P<.05) than those fried in SBO. Consumer taste panelists could not distinguish (P>.05) between oil types for flavor, crispness, or overall acceptability of chicken nuggets. Beef fingers fried in 50150 were the most red in color (P< .05) followed by TAL (P< .05) followed by SBO. Consumer taste panelists were unable to differentiate between oils (P>.05) for flavor, crispness, or overall acceptability of beef fingers.

Number of Pages

5

Format

application/pdf

Language

en

Publisher

South Dakota State University

Rights

Copyright © 1995 South Dakota State University.

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