Effect of different types of fat on several characteristics of frozen pie dough

Abstract

In the emergent of frozen food products, frozen bakery products present a great variety. However, frozen pie dough is not yet available in Malaysia. Second main ingredient in pie making that is the type of fat used influences the characteristics of frozen pie dough and its post-baked pie crusts. Moreover, types of fat used will also directly associate with consumer's health. The objectives of this study were to determine the effect of types of fat on physical characteristics of frozen pie dough, including dough tensile strength and stickiness, crust hardness and fracturability, crust colour, and pie shrinkage. The second objective was to determine the effect of types of fat on chemical characteristics of frozen pie dough, including proximate composition, degree of unsaturation and calorie content. The third objective was to determine the sensory acceptance of the post-baked pie crust produced in terms of colour, aroma, texture (hardness and fracturability), texture (mealy and flaky), taste, after taste and overall acceptance. For physical analysis, all physical tests showed significance difference (p< 0.05) among samples made with different fat formulations. For chemical analysis, ash content, iodine value and calorie content showed significance difference (p< 0.05) among samples made with different fat formulations. For sensory acceptance, aroma, hardness and fracturability and after taste showed significance difference (p< 0.05) among samples made with different fat formulations. Pie made from S50B50 is suggested to be better formulation to be used due to its high protein content, low fat content, highest acceptability of after taste and overall acceptance.