본 연구는 지속적으로 인기가 증가하고 있는 도넛 제품의 제조 시, 도넛의 흡유를 감소시켜 소비자들에게 보다 건강한 도넛을 제공하고자 하는 목적으로 진행되었다. 이에 따라 도넛 반죽을 바로 튀긴 대조구(CON)와 도넛의 흡유를 절감하기 위해 튀기기 전 반죽을 오븐에서 구운 OF(Oven Frying), 반죽을 오븐에서 스팀과 함께 구운 후에 튀긴 SF(Stea...
본 연구는 지속적으로 인기가 증가하고 있는 도넛 제품의 제조 시, 도넛의 흡유를 감소시켜 소비자들에게 보다 건강한 도넛을 제공하고자 하는 목적으로 진행되었다. 이에 따라 도넛 반죽을 바로 튀긴 대조구(CON)와 도넛의 흡유를 절감하기 위해 튀기기 전 반죽을 오븐에서 구운 OF(Oven Frying), 반죽을 오븐에서 스팀과 함께 구운 후에 튀긴 SF(Steam Frying) 이렇게 세 가지 도넛을 제조하였고, 도넛을 튀기기 전 굽거나 스팀과 함께 구워냄으로써 기존의 방법보다 더 지방함량이 낮은 도넛을 제조 가능함을 확인하였다.
본 연구는 지속적으로 인기가 증가하고 있는 도넛 제품의 제조 시, 도넛의 흡유를 감소시켜 소비자들에게 보다 건강한 도넛을 제공하고자 하는 목적으로 진행되었다. 이에 따라 도넛 반죽을 바로 튀긴 대조구(CON)와 도넛의 흡유를 절감하기 위해 튀기기 전 반죽을 오븐에서 구운 OF(Oven Frying), 반죽을 오븐에서 스팀과 함께 구운 후에 튀긴 SF(Steam Frying) 이렇게 세 가지 도넛을 제조하였고, 도넛을 튀기기 전 굽거나 스팀과 함께 구워냄으로써 기존의 방법보다 더 지방함량이 낮은 도넛을 제조 가능함을 확인하였다.
The purpose of this study is to satisfy the needs of providing healthy doughnuts, which, among many ways, can be achieved by reducing oil uptake to doughnut consumers with rising rate of doughnut consumption. Three different methods of manufacturing doughnuts were established, 1) traditionally fryin...
The purpose of this study is to satisfy the needs of providing healthy doughnuts, which, among many ways, can be achieved by reducing oil uptake to doughnut consumers with rising rate of doughnut consumption. Three different methods of manufacturing doughnuts were established, 1) traditionally frying doughnut (CON), 2) Oven baked and frying (OF) doughnuts baked before frying, 3) Baked with steam and frying (SF) doughnut, the dough is baked with steam before frying, so as to identify how each method will manufacture different featured doughnuts. The result of general component analysis shows that there was no variance between protein and carbohydrate content, but it’s noticeable that OF and SF methods has less fat (18.6 g, 16.8 g respectively) than CON (23.6 g) which has skipped the pre-processing. As such, oil uptake of doughnuts has been observed the highest CON, 7.59%, followed by OF, 5.24% and SF, 3.55%. It should be noted that pre-processed doughnuts contain less fat and absorb less than CON. Specific volume of CON has been measured as 3.49, smallest of all, explains the pre-processed subjects are bigger in specific volume. Doughnuts’ color level of crust and crumb has been measured that the OF and SF were darker than CON, which can be attributable to Maillard reaction during pre-processing. CrumbScan result shows CON has thinnest crust, 0.05 cm, whereas OF and SF doughnut skin were 0.11 cm and 0.14 cm respectively. TPA analysis overall indicates that pre-processed subjects were higher in springiness and chewiness, which there was no difference between them though. Correlation analysis based on the features identified of the 3 methods concludes that positive correlation in oil-uptake and crude oil content, which these two attributes are in positive correlation with color level of doughnut crust and crumb. It, however, was inverse relationship with thickness of doughnut crust and texture (hardness, springiness and chewiness). For moist content CON without pre-processing amounts to 38.76%, the lowest of 3, OF, 38.88%, and SF, 38.97%, which showed no significant differences. Analyzing storage level based on the change in hardness and moist content suggests that CON when 72 hours past has greater level of storage of all subjects with lowest hardness and moist content. Nonetheless, there was no substantial dissimilarities in CON and OF. On the other hand, CON does not differ from SF in moist content, which can be believed that OF is lower in hardness and SF lasts longer in moist. Respondents of preference evaluation suggests that OF and SF are preferred in size, shape and color, whereas there was no meaningful difference in overall preference and purchase intent among the subjects. The result of attribute difference test shows CON is softer in crumb and OF and SF are assessed oily texture and stronger flavors. This study has analyzed properties of doughnuts that were manufactured in 3 different methods, in addition, it also discovered that it would be possible to manufacture doughnuts with less fat by either baking or steam baking. It’s important to be noted that there has hardly been previous studies published in regards to doughnut products. It gives more academic weight since this study experimented comparing doughnut products by manufacturing methods regardless of ingredients composition and their kinds. More importantly, this will be the foundation on manufacturing healthy doughnuts meeting the needs of consumers.
The purpose of this study is to satisfy the needs of providing healthy doughnuts, which, among many ways, can be achieved by reducing oil uptake to doughnut consumers with rising rate of doughnut consumption. Three different methods of manufacturing doughnuts were established, 1) traditionally frying doughnut (CON), 2) Oven baked and frying (OF) doughnuts baked before frying, 3) Baked with steam and frying (SF) doughnut, the dough is baked with steam before frying, so as to identify how each method will manufacture different featured doughnuts. The result of general component analysis shows that there was no variance between protein and carbohydrate content, but it’s noticeable that OF and SF methods has less fat (18.6 g, 16.8 g respectively) than CON (23.6 g) which has skipped the pre-processing. As such, oil uptake of doughnuts has been observed the highest CON, 7.59%, followed by OF, 5.24% and SF, 3.55%. It should be noted that pre-processed doughnuts contain less fat and absorb less than CON. Specific volume of CON has been measured as 3.49, smallest of all, explains the pre-processed subjects are bigger in specific volume. Doughnuts’ color level of crust and crumb has been measured that the OF and SF were darker than CON, which can be attributable to Maillard reaction during pre-processing. CrumbScan result shows CON has thinnest crust, 0.05 cm, whereas OF and SF doughnut skin were 0.11 cm and 0.14 cm respectively. TPA analysis overall indicates that pre-processed subjects were higher in springiness and chewiness, which there was no difference between them though. Correlation analysis based on the features identified of the 3 methods concludes that positive correlation in oil-uptake and crude oil content, which these two attributes are in positive correlation with color level of doughnut crust and crumb. It, however, was inverse relationship with thickness of doughnut crust and texture (hardness, springiness and chewiness). For moist content CON without pre-processing amounts to 38.76%, the lowest of 3, OF, 38.88%, and SF, 38.97%, which showed no significant differences. Analyzing storage level based on the change in hardness and moist content suggests that CON when 72 hours past has greater level of storage of all subjects with lowest hardness and moist content. Nonetheless, there was no substantial dissimilarities in CON and OF. On the other hand, CON does not differ from SF in moist content, which can be believed that OF is lower in hardness and SF lasts longer in moist. Respondents of preference evaluation suggests that OF and SF are preferred in size, shape and color, whereas there was no meaningful difference in overall preference and purchase intent among the subjects. The result of attribute difference test shows CON is softer in crumb and OF and SF are assessed oily texture and stronger flavors. This study has analyzed properties of doughnuts that were manufactured in 3 different methods, in addition, it also discovered that it would be possible to manufacture doughnuts with less fat by either baking or steam baking. It’s important to be noted that there has hardly been previous studies published in regards to doughnut products. It gives more academic weight since this study experimented comparing doughnut products by manufacturing methods regardless of ingredients composition and their kinds. More importantly, this will be the foundation on manufacturing healthy doughnuts meeting the needs of consumers.
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