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Peter L Bordi - One of the best experts on this subject based on the ideXlab platform.
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Trans Fat Survey and Its Implication on the Findings and Recommendations of the Pennsylvania Trans Fat Task Force
Journal of Foodservice Business Research, 2011Co-Authors: Susan J Cocci, Peter L Bordi, S. William HessertAbstract:As evidence regarding the negative health implications of Trans Fats continues to mount, some states and municipalities have begun enacting legislation to ban or severely curtail their use. Before enacting similar legislation in Pennsylvania in 2007, the Commonwealth created the Pennsylvania Trans Fat Task Force—a panel of government officials; food manufacturing; foodservice and restaurant industry representatives; academic researchers; health advocates; and public education officials—to research the health effects of Trans Fats and recommend appropriate courses of legislative/policy actions. During the Task Force's first meeting, it decided that education, not legislation, was the route that Pennsylvania needed to follow. After making that decision, the Task Force decided to conduct a survey to assess Pennsylvania citizens' knowledge of Trans Fat and determine the content/scope of educational materials to be created. This article discusses the methodology/findings of that survey and the subsequent recom...
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comparing the sensory characteristics of doughnuts made with Trans Fat free canola shortening Trans Fat free palm shortening and Trans Fat vegetable soybean shortening
Journal of Culinary Science & Technology, 2010Co-Authors: Peter L Bordi, Kimberly S Snyder, William S HessertAbstract: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.
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comparing Trans Fat and Trans Fat free doughnut shortenings based on sensory evaluation and oil degradation
Journal of Sensory Studies, 2009Co-Authors: Peter L Bordi, Danielle M Hack, Susan J Cocci, Michele D Rager, William S HessertAbstract:This is an initiative study on the use of Trans-Fat-free products in the bakery industry. A standardized doughnut product was cooked in three doughnut shortenings, one containing Trans Fat and two that were Trans Fat-free. Six hundred forty-one panelists, students, faculty and staff of a large northeastern university rated each of the three doughnuts on a variety of categories, including texture, moisture content and overall liking. Results showed that there were no significant differences between doughnuts cooked in the three shortenings – this was true for all attributes tested. The results from this study have many significant implications for the foodservice industry, as they work to cut down or eliminate the use of Trans Fats in their establishments because of the significant health risks they have been proven to cause. PRACTICAL APPLICATIONS This study demonstrates the variances on texture, taste, appearance and overall liking characteristics of doughnuts fried in different doughnut shortenings. The nutritional breakdown of the doughnuts and the shortenings are also addressed. In the case of shortenings, the ideal type of Fat is a mixture of canola, soybean and hydrogenated cottonseed. This shortening mixture, which is Trans Fat-free, produced the most preferred doughnut.
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COMPARING Trans‐Fat AND Trans‐Fat‐FREE DOUGHNUT SHORTENINGS BASED ON SENSORY EVALUATION AND OIL DEGRADATION
Journal of Sensory Studies, 2009Co-Authors: Peter L Bordi, Danielle M Hack, Susan J Cocci, Michele D Rager, S. William HessertAbstract:This is an initiative study on the use of Trans-Fat-free products in the bakery industry. A standardized doughnut product was cooked in three doughnut shortenings, one containing Trans Fat and two that were Trans Fat-free. Six hundred forty-one panelists, students, faculty and staff of a large northeastern university rated each of the three doughnuts on a variety of categories, including texture, moisture content and overall liking. Results showed that there were no significant differences between doughnuts cooked in the three shortenings – this was true for all attributes tested. The results from this study have many significant implications for the foodservice industry, as they work to cut down or eliminate the use of Trans Fats in their establishments because of the significant health risks they have been proven to cause. PRACTICAL APPLICATIONS This study demonstrates the variances on texture, taste, appearance and overall liking characteristics of doughnuts fried in different doughnut shortenings. The nutritional breakdown of the doughnuts and the shortenings are also addressed. In the case of shortenings, the ideal type of Fat is a mixture of canola, soybean and hydrogenated cottonseed. This shortening mixture, which is Trans Fat-free, produced the most preferred doughnut.
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Nutrition, sensory evaluation, and performance analysis of Trans Fat‐free nonhydrogenated frying oils
Journal of Foodservice, 2008Co-Authors: Danielle M Hack, Peter L Bordi, S. William HessertAbstract:The American Food and Drug Administration is enforcing the law requiring labeling of Trans Fats on nutrition labels since January 1, 2006. This law has created a push to reformulate deep-Fat frying oils. Prior to this law, frying oils contained Trans Fats because they gave oils a longer frying life. In this study, oil performance, sensory evaluation and nutritional analysis were conducted on seven Trans Fat-free and two Trans Fat oils through a 10-day degradation process using French fries to degrade oil. Sensory ratings of appearance, color, texture and overall liking indicated that fries from blended Trans Fat-free oils were preferred. The most stable oils were blended oils based on peroxide value, lovibond color and free Fatty acid percentage. Based on these findings, industries considering using the Trans Fat-free frying oils should consider blended oils because of excellent oil stability, lower oil usage and sensory panelists' preference.
Alice H Lichtenstein - One of the best experts on this subject based on the ideXlab platform.
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sodium saturated Fat and Trans Fat content per 1 000 kilocalories temporal trends in fast food restaurants united states 2000 2013
Preventing Chronic Disease, 2014Co-Authors: Lorien E Urban, Susan B Roberts, Jamie L Fierstein, Christine E Gary, Alice H LichtensteinAbstract:Introduction Intakes of sodium, saturated Fat, and Trans Fat remain high despite recommendations to limit these nutrients for cardiometabolic risk reduction. A major contributor to intake of these nutrients is foods prepared outside the home, particularly from fast-food restaurants. Methods We analyzed the nutrient content of frequently ordered items from 3 US national fast-food chains: fried potatoes (large French fries), cheeseburgers (2-oz and 4-oz), and a grilled chicken sandwich. We used an archival website to obtain data on sodium, saturated Fat, and Trans Fat content for these items from 2000 through 2013. The amount of each nutrient per 1,000 kcal was calculated to determine whether there were trends in product reformulation. Results Sodium content per 1,000 kcal differed widely among the 3 chains by food item, precluding generalizations across chains. During the 14-year period, sodium content per 1,000 kcal for large French fries remained high for all 3 chains, although the range narrowed from 316-2,000 mg per 1,000 kcal in 2000 to 700-1,420 mg per 1,000 kcal in 2013. Among the items assessed, cheeseburgers were the main contributor of saturated Fat, and there was little change in content per 1,000 kcal for this item during the 14-year period. In contrast, there was a sharp decline in saturated and Trans Fat content of large French fries per 1,000 kcal. Post-2009, the major contributor of Trans Fat per 1,000 kcal was cheeseburgers; Trans Fat content of this item remained stable during the 14-year period. Conclusion With the exception of French fries, little evidence was found during the 14-year period of product reformulation by restaurants to become more consistent with dietary guidance to reduce intakes of sodium and saturated Fat.
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temporal trends in fast food restaurant energy sodium saturated Fat and Trans Fat content united states 1996 2013
Preventing Chronic Disease, 2014Co-Authors: Lorien E Urban, Susan B Roberts, Jamie L Fierstein, Christine E Gary, Alice H LichtensteinAbstract:Introduction Excess intakes of energy, sodium, saturated Fat, and Trans Fat are associated with increased risk for cardiometabolic syndrome. Trends in fast-food restaurant portion sizes can inform policy decisions. We examined the variability of popular food items in 3 fast-food restaurants in the United States by portion size during the past 18 years.
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new york city Trans Fat ban improving the default option when purchasing foods prepared outside of the home
Annals of Internal Medicine, 2012Co-Authors: Alice H LichtensteinAbstract:In this issue, Angell and colleagues report on the effect of the New York City regulation that has restricted the use of Trans Fat in the preparation of foods that are sold by chain restaurants. Th...
S. William Hessert - One of the best experts on this subject based on the ideXlab platform.
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Trans Fat Survey and Its Implication on the Findings and Recommendations of the Pennsylvania Trans Fat Task Force
Journal of Foodservice Business Research, 2011Co-Authors: Susan J Cocci, Peter L Bordi, S. William HessertAbstract:As evidence regarding the negative health implications of Trans Fats continues to mount, some states and municipalities have begun enacting legislation to ban or severely curtail their use. Before enacting similar legislation in Pennsylvania in 2007, the Commonwealth created the Pennsylvania Trans Fat Task Force—a panel of government officials; food manufacturing; foodservice and restaurant industry representatives; academic researchers; health advocates; and public education officials—to research the health effects of Trans Fats and recommend appropriate courses of legislative/policy actions. During the Task Force's first meeting, it decided that education, not legislation, was the route that Pennsylvania needed to follow. After making that decision, the Task Force decided to conduct a survey to assess Pennsylvania citizens' knowledge of Trans Fat and determine the content/scope of educational materials to be created. This article discusses the methodology/findings of that survey and the subsequent recom...
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COMPARING Trans‐Fat AND Trans‐Fat‐FREE DOUGHNUT SHORTENINGS BASED ON SENSORY EVALUATION AND OIL DEGRADATION
Journal of Sensory Studies, 2009Co-Authors: Peter L Bordi, Danielle M Hack, Susan J Cocci, Michele D Rager, S. William HessertAbstract:This is an initiative study on the use of Trans-Fat-free products in the bakery industry. A standardized doughnut product was cooked in three doughnut shortenings, one containing Trans Fat and two that were Trans Fat-free. Six hundred forty-one panelists, students, faculty and staff of a large northeastern university rated each of the three doughnuts on a variety of categories, including texture, moisture content and overall liking. Results showed that there were no significant differences between doughnuts cooked in the three shortenings – this was true for all attributes tested. The results from this study have many significant implications for the foodservice industry, as they work to cut down or eliminate the use of Trans Fats in their establishments because of the significant health risks they have been proven to cause. PRACTICAL APPLICATIONS This study demonstrates the variances on texture, taste, appearance and overall liking characteristics of doughnuts fried in different doughnut shortenings. The nutritional breakdown of the doughnuts and the shortenings are also addressed. In the case of shortenings, the ideal type of Fat is a mixture of canola, soybean and hydrogenated cottonseed. This shortening mixture, which is Trans Fat-free, produced the most preferred doughnut.
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Nutrition, sensory evaluation, and performance analysis of Trans Fat‐free nonhydrogenated frying oils
Journal of Foodservice, 2008Co-Authors: Danielle M Hack, Peter L Bordi, S. William HessertAbstract:The American Food and Drug Administration is enforcing the law requiring labeling of Trans Fats on nutrition labels since January 1, 2006. This law has created a push to reformulate deep-Fat frying oils. Prior to this law, frying oils contained Trans Fats because they gave oils a longer frying life. In this study, oil performance, sensory evaluation and nutritional analysis were conducted on seven Trans Fat-free and two Trans Fat oils through a 10-day degradation process using French fries to degrade oil. Sensory ratings of appearance, color, texture and overall liking indicated that fries from blended Trans Fat-free oils were preferred. The most stable oils were blended oils based on peroxide value, lovibond color and free Fatty acid percentage. Based on these findings, industries considering using the Trans Fat-free frying oils should consider blended oils because of excellent oil stability, lower oil usage and sensory panelists' preference.
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Sensory comparison of doughnuts fried in Trans Fat‐free oil to those fried in oil containing Trans Fats
Journal of Foodservice, 2007Co-Authors: Peter L Bordi, Danielle M Hack, Michele D Rager, S. William HessertAbstract:This sensory analysis study sought to determine consumer preferences of two doughnut frying oils for the same Trans Fat-free yeast raised doughnut rings according to taste, texture, appearance, overall liking, color, moisture content and sweetness characteristics. Specifically, the aim was to indicate the acceptability of substituting Trans Fat-free oil based on the sensory characteristics of untrained consumer panelists. The doughnuts were fried in a Trans Fat and Trans Fat-free oil for testing, and the panelists were asked to rate each doughnut on various sensory attributes and indicate their preference of doughnut. There were no significant differences between the two doughnuts based on the appearance, taste, texture, sweetness, moisture content and overall liking. The doughnut fried in Trans Fat-free oil rated significantly different based on color where the doughnut was perceived slightly lighter in color than the Trans Fat version. Overall, the 107 out of 197 taste panelists preferred the Trans Fat-free doughnut to the regular version, while 18 out of 197 preferred both doughnuts equally. Based on these findings, the industry might consider using the Trans Fat-free versions of frying oils for frying doughnuts, pastries and other bakery items in order to reduce Trans Fats in foods and to lower heart disease in the American population.
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Sensory evaluation of salted Trans Fat‐free french fries vs. salted Trans Fat french fries
Journal of Foodservice, 2007Co-Authors: Peter L Bordi, Danielle M Hack, Michele D Rager, Jennifer H. Stokols, S. William HessertAbstract:This sensory analysis study sought to determine consumer preferences of two fry oils and two types of french fries according to taste, texture and appearance characteristics. Specifically, the aim was to assess the acceptability of substituting Trans Fat-free french fries and oil while focusing on the possible change in sensory characteristics. The fries were salted for testing in order for consumers to consume a fry product similar to what they would receive in a restaurant. Overall, the 94 taste panelists preferred the Trans Fat-free fries to the regular version, and seemed to rate fries cooked in Trans Fat-free oils higher on overall appearance, color, initial taste impression, texture, taste intensity and quality. Based on these findings, the industry might consider using the Trans Fat-free versions of french fries and frying oils in order to reduce Trans Fats in foods and to lower heart disease in the American population.
Danielle M Hack - One of the best experts on this subject based on the ideXlab platform.
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comparing Trans Fat and Trans Fat free doughnut shortenings based on sensory evaluation and oil degradation
Journal of Sensory Studies, 2009Co-Authors: Peter L Bordi, Danielle M Hack, Susan J Cocci, Michele D Rager, William S HessertAbstract:This is an initiative study on the use of Trans-Fat-free products in the bakery industry. A standardized doughnut product was cooked in three doughnut shortenings, one containing Trans Fat and two that were Trans Fat-free. Six hundred forty-one panelists, students, faculty and staff of a large northeastern university rated each of the three doughnuts on a variety of categories, including texture, moisture content and overall liking. Results showed that there were no significant differences between doughnuts cooked in the three shortenings – this was true for all attributes tested. The results from this study have many significant implications for the foodservice industry, as they work to cut down or eliminate the use of Trans Fats in their establishments because of the significant health risks they have been proven to cause. PRACTICAL APPLICATIONS This study demonstrates the variances on texture, taste, appearance and overall liking characteristics of doughnuts fried in different doughnut shortenings. The nutritional breakdown of the doughnuts and the shortenings are also addressed. In the case of shortenings, the ideal type of Fat is a mixture of canola, soybean and hydrogenated cottonseed. This shortening mixture, which is Trans Fat-free, produced the most preferred doughnut.
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COMPARING Trans‐Fat AND Trans‐Fat‐FREE DOUGHNUT SHORTENINGS BASED ON SENSORY EVALUATION AND OIL DEGRADATION
Journal of Sensory Studies, 2009Co-Authors: Peter L Bordi, Danielle M Hack, Susan J Cocci, Michele D Rager, S. William HessertAbstract:This is an initiative study on the use of Trans-Fat-free products in the bakery industry. A standardized doughnut product was cooked in three doughnut shortenings, one containing Trans Fat and two that were Trans Fat-free. Six hundred forty-one panelists, students, faculty and staff of a large northeastern university rated each of the three doughnuts on a variety of categories, including texture, moisture content and overall liking. Results showed that there were no significant differences between doughnuts cooked in the three shortenings – this was true for all attributes tested. The results from this study have many significant implications for the foodservice industry, as they work to cut down or eliminate the use of Trans Fats in their establishments because of the significant health risks they have been proven to cause. PRACTICAL APPLICATIONS This study demonstrates the variances on texture, taste, appearance and overall liking characteristics of doughnuts fried in different doughnut shortenings. The nutritional breakdown of the doughnuts and the shortenings are also addressed. In the case of shortenings, the ideal type of Fat is a mixture of canola, soybean and hydrogenated cottonseed. This shortening mixture, which is Trans Fat-free, produced the most preferred doughnut.
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Nutrition, sensory evaluation, and performance analysis of Trans Fat‐free nonhydrogenated frying oils
Journal of Foodservice, 2008Co-Authors: Danielle M Hack, Peter L Bordi, S. William HessertAbstract:The American Food and Drug Administration is enforcing the law requiring labeling of Trans Fats on nutrition labels since January 1, 2006. This law has created a push to reformulate deep-Fat frying oils. Prior to this law, frying oils contained Trans Fats because they gave oils a longer frying life. In this study, oil performance, sensory evaluation and nutritional analysis were conducted on seven Trans Fat-free and two Trans Fat oils through a 10-day degradation process using French fries to degrade oil. Sensory ratings of appearance, color, texture and overall liking indicated that fries from blended Trans Fat-free oils were preferred. The most stable oils were blended oils based on peroxide value, lovibond color and free Fatty acid percentage. Based on these findings, industries considering using the Trans Fat-free frying oils should consider blended oils because of excellent oil stability, lower oil usage and sensory panelists' preference.
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Sensory comparison of doughnuts fried in Trans Fat‐free oil to those fried in oil containing Trans Fats
Journal of Foodservice, 2007Co-Authors: Peter L Bordi, Danielle M Hack, Michele D Rager, S. William HessertAbstract:This sensory analysis study sought to determine consumer preferences of two doughnut frying oils for the same Trans Fat-free yeast raised doughnut rings according to taste, texture, appearance, overall liking, color, moisture content and sweetness characteristics. Specifically, the aim was to indicate the acceptability of substituting Trans Fat-free oil based on the sensory characteristics of untrained consumer panelists. The doughnuts were fried in a Trans Fat and Trans Fat-free oil for testing, and the panelists were asked to rate each doughnut on various sensory attributes and indicate their preference of doughnut. There were no significant differences between the two doughnuts based on the appearance, taste, texture, sweetness, moisture content and overall liking. The doughnut fried in Trans Fat-free oil rated significantly different based on color where the doughnut was perceived slightly lighter in color than the Trans Fat version. Overall, the 107 out of 197 taste panelists preferred the Trans Fat-free doughnut to the regular version, while 18 out of 197 preferred both doughnuts equally. Based on these findings, the industry might consider using the Trans Fat-free versions of frying oils for frying doughnuts, pastries and other bakery items in order to reduce Trans Fats in foods and to lower heart disease in the American population.
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Sensory evaluation of salted Trans Fat‐free french fries vs. salted Trans Fat french fries
Journal of Foodservice, 2007Co-Authors: Peter L Bordi, Danielle M Hack, Michele D Rager, Jennifer H. Stokols, S. William HessertAbstract:This sensory analysis study sought to determine consumer preferences of two fry oils and two types of french fries according to taste, texture and appearance characteristics. Specifically, the aim was to assess the acceptability of substituting Trans Fat-free french fries and oil while focusing on the possible change in sensory characteristics. The fries were salted for testing in order for consumers to consume a fry product similar to what they would receive in a restaurant. Overall, the 94 taste panelists preferred the Trans Fat-free fries to the regular version, and seemed to rate fries cooked in Trans Fat-free oils higher on overall appearance, color, initial taste impression, texture, taste intensity and quality. Based on these findings, the industry might consider using the Trans Fat-free versions of french fries and frying oils in order to reduce Trans Fats in foods and to lower heart disease in the American population.
William S Hessert - One of the best experts on this subject based on the ideXlab platform.
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comparing the sensory characteristics of doughnuts made with Trans Fat free canola shortening Trans Fat free palm shortening and Trans Fat vegetable soybean shortening
Journal of Culinary Science & Technology, 2010Co-Authors: Peter L Bordi, Kimberly S Snyder, William S HessertAbstract: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.
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comparing Trans Fat and Trans Fat free doughnut shortenings based on sensory evaluation and oil degradation
Journal of Sensory Studies, 2009Co-Authors: Peter L Bordi, Danielle M Hack, Susan J Cocci, Michele D Rager, William S HessertAbstract:This is an initiative study on the use of Trans-Fat-free products in the bakery industry. A standardized doughnut product was cooked in three doughnut shortenings, one containing Trans Fat and two that were Trans Fat-free. Six hundred forty-one panelists, students, faculty and staff of a large northeastern university rated each of the three doughnuts on a variety of categories, including texture, moisture content and overall liking. Results showed that there were no significant differences between doughnuts cooked in the three shortenings – this was true for all attributes tested. The results from this study have many significant implications for the foodservice industry, as they work to cut down or eliminate the use of Trans Fats in their establishments because of the significant health risks they have been proven to cause. PRACTICAL APPLICATIONS This study demonstrates the variances on texture, taste, appearance and overall liking characteristics of doughnuts fried in different doughnut shortenings. The nutritional breakdown of the doughnuts and the shortenings are also addressed. In the case of shortenings, the ideal type of Fat is a mixture of canola, soybean and hydrogenated cottonseed. This shortening mixture, which is Trans Fat-free, produced the most preferred doughnut.
