Use of Vegetable Oils in Pie Crusts

Authors

  • M. L. DREHER,

    1. Authors Dreher, Berglund, and Dreher are affiliated with the North Dakota State Univ. Agricultural Experiment Station and College of Home Economics, Food & Nutrition Dept., Fargo, ND 58105.
    Search for more papers by this author
  • P. T. BERGLUND,

    1. Authors Dreher, Berglund, and Dreher are affiliated with the North Dakota State Univ. Agricultural Experiment Station and College of Home Economics, Food & Nutrition Dept., Fargo, ND 58105.
    Search for more papers by this author
  • C. J. DREHER

    1. Authors Dreher, Berglund, and Dreher are affiliated with the North Dakota State Univ. Agricultural Experiment Station and College of Home Economics, Food & Nutrition Dept., Fargo, ND 58105.
    Search for more papers by this author

  • North Dakota Agricultural Experiment Station, Journal Article Number 1240.

ABSTRACT

Limited research has been reported in the literature on the performance of vegetable oils in pastry. This study evaluated differences in quality between pie crusts prepared with four types of vegetable oils and those prepared with a standard hydrogenated vegetable shortening. Vegetable oils and shortening were evaluated for color, viscosity, free fatty acids, peroxide values and P/S ratio. Pie crusts were evaluated for color, shrinkage, flakiness, and sensory quality. Panelists detected no significant differences in color between vegetable oils or shortening pie crust. Percent shrinkage and flakiness of the crusts were directly related to the P/S ratio. Sensory texture and flavor scores showed no significant difference between vegetable oil crusts but the shortening crust was rated significantly lower in flavor (P ≤ 0.05) than vegetable oil crusts.

Ancillary