Comparing the sensory characteristics of doughnuts made with trans-fat-free Canola shortening, trans-fat-free palm shortening, and trans-fat vegetable/soybean shortening

Because of the adverse health effects associated with consuming trans-fats, foodservice companies continue to reduce/eliminate the amount of trans-fats used to prepare doughnuts and other foods. People eat doughnuts because they like the taste, however, meaning companies must reduce/eliminate trans-fats in a manner that has minimal impact on consumer preference. This study evaluated the sensory characteristics of doughnuts fried in three shortenings- one trans-fat and two trans-fat-free. Overall, the doughnuts prepared with trans-fat-free shortening compared favorably to those made using trans-fat shortening-a significant accomplishment with enormous implications for consumers and the industry.