North Dakota Agricultural Experiment Station, Journal Article Number 1240.
Use of Vegetable Oils in Pie Crusts
Article first published online: 25 AUG 2006
Journal of Food Science
Volume 48, Issue 5, pages 1566–1567, September 1983
How to Cite
DREHER, M. L., BERGLUND, P. T. and DREHER, C. J. (1983), Use of Vegetable Oils in Pie Crusts. Journal of Food Science, 48: 1566–1567. doi: 10.1111/j.1365-2621.1983.tb03542.x
- Issue published online: 25 AUG 2006
- Article first published online: 25 AUG 2006
- Ms received 5/13/83; accepted 5/31/83
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.