Aneke, F.o And Folalu, A.a

Abstract In this study, various methodologies are used to assess the sensory evaluation of doughnuts made with particular types of oil. The sensory analysis involved a total of 50 panelists. On the data, an analysis of variance (ANOVA) was run. The findings demonstrated that the type of oil used had a substantial (P 0.05) impact on the doughnut's flavor, texture, color, appearance, scent, and general acceptability. The findings showed that there was a substantial difference in the treatments measured for a number of the analyzed parameters. The study found that, compared to the other oils examined, coconut oil had a high level of acceptance overall. The highest degree of overall acceptance and other sensory qualities were found in coconut oil, which was followed by vegetable oil, palm oil, and then olive oil. Based on these results, the study proposed that the production of coconut oil be encouraged more in order to boost the level of production for easy access by the general public and that coconut oil usage among bakers in the baking business should be widely accepted. In order to increase the amount of coconut oil produced for human consumption, the government should also support the farmers and allot more area for coconut farming. Keywords: Doughnut, Evaluation, Oil, Sensory 0150