Abstract:
The present invention is directed to a process for the preparation of reduced fat baked goods, in particular donuts and to the reduced fat products obtained therefrom. The process comprises frying the food product to begin cooking and subjecting the food product to a baking step to complete the cooking.

Description:
CLAIM OF PRIORITY 
       [0001]    This application claims priority to Canadian Patent Application Serial No. 2,644,251, filed on Nov. 20, 2008, the entire contents of which are hereby incorporated by reference. 
       TECHNICAL FIELD 
       [0002]    This invention relates to a process for preparing baked goods, and more particularly to a process for preparing a reduced fat donut. 
       BACKGROUND 
       [0003]    Traditionally, donuts are a high fat food product. With today&#39;s increasing desire for low fat, lower fat and fat free products, there has been a need for a healthier alternative to these highly desired treats. As the general public knows, the supposed healthy alternatives, such as muffins, are often as high in fat as a regular donut. Providing the public with a low fat, lower fat or fat free donut would serve a large portion of the population and may help to reduce adult and child obesity rates which are increasing yearly. 
         [0004]    In a conventional donut making process, the batter is prepared, the donut shaped appropriately and then dropped into hot oil to fry. In some instances, the donut is first subjected to a step of cooking/proofing or drying in an oven. The donut is then glazed as desired and is ready for consumption. The frying in oil results in a very high fat content donut. Studies have shown that the fat content of conventionally prepared donuts is often much higher than that advertised by the donut makers and sellers. 
         [0005]    Others have attempted to come up with processes for reducing fat content in food products. 
         [0006]    In U.S. Pat. No. 3,244,538, issued Apr. 5, 1966, there is disclosed a process for reducing the fat content in fried foods. The process disclosed broadly comprises conditioning the surface of the product to be heated or fried in hot cooking oil. This, in effect, changes the surface so that a protective barrier is formed (i.e., a crust, skin or film) that resists absorption and permeation of the oil in the frying step. The oil resistant capacity is achieved by tempering the surface by drying alone or drying and cooking only the surface of the product followed by cooling of the surface. The surface of the product remains elastic enough to allow expansion of the product during subsequent frying in the hot cooking oil with reduced cracking or breaking of the surface. 
         [0007]    The conditioned surface not only resists absorption of the oil into the product but also helps to retain moisture. The resulting product is asserted to have a lower fat content and higher moisture content. 
         [0008]    WO 2005/051097, published Jun. 9, 2005, discloses a process whereby a starchy farinaceous composition is at least partially cooked and then flash fried in a frying media to form an expandable food product. This process is disclosed as being useful for the preparation of a variety of food products including crackers, donuts, etc. 
         [0009]    WO 2007/105947, published Sep. 20, 2007, discloses a process for finish-frying donuts using superheated steam. This process is for use in particular with food products partially prepared or prefried by the food product manufacturer and then finish-fried before consumption by the consumer. A high quality product is obtained that has a lower fat content than conventionally finish-fried donuts. Donuts that have been chilled or frozen and stored are contacted with superheated steam. 
         [0010]    Suggestions have been made that overcoming the issue of the fat content of donuts could be accomplished by preparing an oven baked donut. However, oven baked donuts are not practical on a commercial scale. It would be virtually impossible to prepare oven baked donuts in any high speed capacity. Such a process would be prohibitively expensive and time-consuming. 
         [0011]    Cake-style donuts are prepared from a batter that is generally much denser than other oven baked products like muffins, cakes, etc. This denser batter requires intense heat to quickly activate the batter. If such a donut were simply baked in an oven the texture and appearance would not be much like what one expects of a donut and would be unacceptable to consumers. 
         [0012]    Typically, a donut prepared in a conventional manner will contain upwards of 18 to 20% of its weight in fat. In some instances, it is as much as 30-32% of its weight. For example, some nutritional labels of donuts available in supermarkets and through retail donut outlets indicate as much as 18-19 grams of fat in a 42-58 gram donut. Much of that fat content is as a result of the donuts being fried in hot cooking oil. In the typical frying process, the donut can pick up about 16% of its total weight in the cooking oil. This occurs because as the donut fries, air pockets are formed from the baking powder in the batter inside the uncooked donut and the cooking oil enters the donut over the course of the frying. The frying process generally takes about 2 minutes. 
       SUMMARY 
       [0013]    The present invention is directed to a process for preparing a lower fat food product comprising the steps of: 
         [0014]    (i) frying the food product to begin cooking, and 
         [0015]    (ii) subjecting the food product to a baking step to complete the cooking. 
         [0016]    The intense heat of the frying step increases the core temperature of the food product, effectively “preheating” the food product so that it will cook quicker in the baking step. Essentially, the food product will begin the baking step at the same temperature as the oven in which it is baked thus reducing the time required to bake the food product. The process of the present invention is particularly suited to the preparation of donuts. 
         [0017]    Various embodiments of the present invention involve frying the donuts in the cooking oil for much less time such that the baking powder does not start to activate, no air pockets are formed and the cooking oil cannot penetrate into the donut. As the baking powder activates, air holes or pockets are formed in the donut expanding the donut so that the batter now begins to resemble a sponge. By limiting the time spent in the cooking oil the expansion and formation of holes of pockets is minimized and the batter picks up much less of the cooking oil than in conventional processes. The cooking oil does not saturate the donut. 
         [0018]    The donut is then placed in an oven to complete the cooking/baking process. Most of the oil picked up in the frying step is removed during the subsequent baking step. That is, the cooking oil drains off or bakes off the donut as it competes baking in the oven. A simple test of weighing the donut before and after the frying step shows little or no increase in weight of the donut. 
         [0019]    The inventor conducted a simple test, discussed below, to confirm that donuts prepared by the process of the present invention pick up little or no oil in the preparation process as compared to the typical donut frying process. 
         [0020]    A typical cake-style donut batter was prepared and six donuts were formed from this batter. Each donut weighed about 45 grams uncooked so the total weight of the six donuts before cooking was 270 grams. The six donuts were cooked in a conventional fat fryer and were weighed using a digital scale. The six donuts weighed 322 grams, an increase of 52 grams. This would suggest a 52 fat absorption or an absorption of 8.6 grams of fat per donut. This is an increase in the weight of the donut of 16%. 
         [0021]    Six raw donuts were again formed from the same batter but then fried and baked using the method of the present invention. Again the total weight of the six uncooked donuts was 270 grams. After the frying and baking using the embodiments of the present invention, the cooked donuts were weighed using the same digital scale. The total weight was only 280 grams, suggesting an increase of only 10 grams or 1.6 grams per donut. This is an increase in weight of only 3.4%. This shows a significant reduction in the absorption of fat from the cooking process. 
         [0022]    The details of one or more embodiments of the invention are set forth in the accompanying drawings and the description below. Other features, objects, and advantages of the invention will be apparent from the description and drawings, and from the claims. 
     
    
     
       DESCRIPTION OF DRAWINGS 
         [0023]      FIG. 1  is a flow schematic illustrating a first embodiment of the process of manufacturing a reduced fat donut of the present disclosure. 
           [0024]      FIG. 2  is a schematic illustrating a second embodiment of the manufacturing process for a reduced fat donut of the present invention. 
           [0025]      FIG. 3  is a flow schematic illustrating a third embodiment of the process of manufacturing a reduced fat donut. 
           [0026]      FIG. 4  is a flow schematic of a fourth embodiment of the process of manufacturing a reduced fat donut wherein the process uses a conveyor fryer and a tunnel oven. 
       
    
    
       [0027]    Like reference symbols in the various drawings indicate like elements. 
       DETAILED DESCRIPTION 
       [0028]    A typical donut batter is prepared and the donut shaped. The donut is dropped into cooking oil having a temperature of from 150° to 220° C. and cooked for a time of from about 35 seconds to a maximum of about 120 seconds. The donut is then quickly removed from the oil while still hot and essentially still cooking and baked in an oven at a temperature of from 150° C. to 205° C. for a period of time of from about 45 seconds to about 180 seconds. During the frying in the cooking oil the donut can be flipped once. 
         [0029]    If the temperature is lower than 150° C. the baking powder cannot activate and the donut does not cook properly. The resulting donut is fragile and unstable. It has a poor texture, an uneven shape, is flat and of poor quality. 
         [0030]    If the temperature is higher than 220° C., there are safety issues as the cooking oil begins to smoke. It would be impractical and unsafe to fry the donuts at this temperature. Experimental results for different temperatures and cooking times are shown below in Table 1. 
         [0000]    
       
         
               
             
               
               
               
               
               
             
               
               
               
               
               
             
           
               
                 TABLE 1 
               
             
             
               
                   
               
               
                 Time and Temperature Test Results for Lower Fat Donut 
               
             
          
           
               
                   
                 Grams of 
                   
                   
                   
               
               
                   
                 Fat 
                 Texture of 
                 Visual 
               
               
                 Conditions 
                 Detected* 
                 Product 
                 Appearance 
                 Comments 
               
               
                   
               
             
          
           
               
                 Fried at 150° C. for 
                 5 
                 Fragile, 
                 Uneven shape, 
                 Very poor 
               
               
                 50 sec, baked at 
                   
                 unstable, poor 
                 very flat in 
                 quality, 
               
               
                 230° C. for 4 min 
                   
                 texture, surface 
                 comparison 
                 unacceptable 
               
               
                   
                   
                 cracks, difficult 
                 with regular 
                 for the 
               
               
                   
                   
                 to handle 
                 donut 
                 consumer 
               
               
                   
                   
                 without 
               
               
                   
                   
                 breaking apart 
               
               
                 Fried at 190° C. for 
                 2 
                 Consistent, 
                 Very appealing, 
                 Excellent 
               
               
                 50 sec, baked at 
                   
                 solid structure 
                 very close to 
                 product, shape 
               
               
                 230° C. for 3 min 
                   
                   
                 appearance of 
                 and texture 
               
               
                   
                   
                   
                 and old 
                 looks the same 
               
               
                   
                   
                   
                 fashioned donut 
                 as existing 
               
               
                   
                   
                   
                   
                 products 
               
               
                 Fried at 205° C. for 
                 1.6 
                 Texture, solid 
                 Irregular 
                 Not the 
               
               
                 40 sec, baked at 
                   
                 structure 
                 surface cracks, 
                 consistent look 
               
               
                 230° C. for 3 min 
                   
                   
                 not as 
                 of an old 
               
               
                   
                   
                   
                 consistent but 
                 fashioned donut 
               
               
                   
                   
                   
                 still acceptable 
                 but still 
               
               
                   
                   
                   
                   
                 acceptable to 
               
               
                   
                   
                   
                   
                 the consumer 
               
               
                 Fried at 220° C. - 
               
               
                 test not conducted 
               
               
                 due to safety 
               
               
                 concerns - cooking 
               
               
                 oil begins to 
               
               
                 smoke at this 
               
               
                 temperature 
               
               
                   
               
               
                 *grams of fat determined using the weighing method detailed above 
               
             
          
         
       
     
         [0031]    The times and temperatures outlined above are based on a 50 gram finished weight donut. 
         [0032]    Detailed steps in the method and variations of the process of the present invention are set out below. These methods have been completed utilizing a conventional domestic oven for the baking step. Details of the method when using a commercial tunnel oven will be set out below. 
         [0033]    Variant 1—see  FIG. 4 . 
         [0034]    The cooking oil is heated ( 110 ) to a temperature of 190° C. The formed donut ( 120 ) is dropped into the oil and cooks ( 130 ) for 20 seconds. The donut is flipped in the oil and cooks ( 140 ) for a further 25 seconds. The donut is then flipped back to its original position ( 150 ) and is immediately removed ( 160 ) from the oil and placed directly in the cooking oven where it is baked ( 170 ) at a temperature of 230° C. for 3 minutes. The donut is removed from the oven and allowed to cool ( 180 ). 
         [0035]    Variant 2 
         [0036]    The cooking oil is heated ( 210 ) to a temperature of 190° C. The formed donut ( 220 ) is dropped into the oil and cooks ( 230 ) for 25 seconds. The donut is flipped in the oil and cooks ( 240 ) for a further 25 seconds. The donut is immediately removed ( 250 ) and placed directly in the cooking oven where it is baked ( 260 ) at a temperature of 230° C. for 3 minutes. The donut is removed from the oven and allowed to cool ( 270 ). 
         [0037]    Variant 3 
         [0038]    The cooking oil is heated ( 310 ) to a temperature of 190° C. The formed donut ( 320 ) is dropped into the oil, submerged and kept under the surface of the oil using a perforated screen or spatula ( 330 ) and cooks for 50 seconds. The donut is then immediately removed ( 340 ) and placed directly in the cooking oven where it is baked ( 350 ) at a temperature of 230° C. for 3 minutes. The donut is removed from the oven and allowed to cool ( 360 ). 
         [0039]    Referring now to  FIG. 4 , in another embodiment of the disclosure, the method of manufacture can also be conducted utilizing commercial equipment for frying ( 415 ) and baking, for example, in a tunnel oven ( 445 ). The donut batter ( 475 ) is formed into a donut ( 425 ) and is passed through the fryer on a conveyor belt, moves out of the fryer ( 435 ) and directly into the tunnel oven for the final baking step. This allows one to reduce significantly the amount of time in the oven. The temperature of the conventional oven is not as consistent nor as dense as a tunnel oven resulting in the need for a longer baking/cooking time. 
         [0040]    A tunnel oven has a more concentrated heat and consistent temperature. The donut moves through the tunnel oven on a conveyor as it bakes. Generally, tunnel ovens incorporate one or more blowers to assist in transferring heat to the food product carried by the conveyor. This improves the baking process as compared to conventional ovens and allows for the reduction in baking times and temperatures. 
         [0041]    In this most preferred embodiment, the donut moves through the fryer on the conveyor where the cooking oil is heated ( 415 ) to a temperature of 190° C. and cooked for 50 seconds ( 435 ). The temperature for the subsequent baking step ( 475 ) is lowered to 185° C. and the time reduced to 70 seconds and removed from the oven and cooled ( 485 ). This process is most suitable for use with cake style or old-fashioned style donut batter. 
         [0042]    As noted above, the various embodiments disclosed are particularly suited to the preparation of old fashioned style cake donuts. Set out below are typical ingredient lists and component percentages of such typical donut batters. 
         [0043]    Buttermilk Old Fashioned Glazed Donuts 
         [0044]    Ingredients 
         [0045]    Batter—enriched wheat flour, hydrogenated soybean and cottonseed oil, water, sugar soy flour, yolk powder, whey powder, salt, dextrose, sodium acid pyrophosphate, sodium bicarbonate, soy lecithin, artificial flavor, sulphites. 
         [0046]    For component percentages see Table 2 below. 
         [0047]    Glaze—icing sugar, water, sugar palm kernel oil shortening, hydrogenated palm kernel oil, calcium carbonate, agar, salt, mono and diglycerides, sorbitan monostearate. 
         [0048]    For component percentages see Table 3 below. 
         [0000]    
       
         
               
             
               
               
               
             
               
               
               
             
           
               
                 TABLE 2 
               
             
             
               
                   
               
               
                 Batter 
               
             
          
           
               
                   
                 Ingredient 
                 Percentage 
               
               
                   
                   
               
             
          
           
               
                   
                 Enriched wheat flour 
                 26.97 
               
               
                   
                 Hydrogenated cottonseed and soybean oil 
                 19.91 
               
               
                   
                 Water 
                 19.51 
               
               
                   
                 Sugar 
                 12.38 
               
               
                   
                 Glaze coating 
                 11.54 
               
               
                   
                 Soybean oil 
                 2.18 
               
               
                   
                 Skim milk powder 
                 1.23 
               
               
                   
                 Soya flour 
                 1.16 
               
               
                   
                 Dried egg yolk 
                 1.10 
               
               
                   
                 Whey powder 
                 0.72 
               
               
                   
                 Salt 
                 0.52 
               
               
                   
                 Dextrose 
                 0.45 
               
               
                   
                 Artificial flavor 
                 0.37 
               
               
                   
                 Sodium bicarbonate 
                 0.37 
               
               
                   
                 Corn flour 
                 0.25 
               
               
                   
                 Wheat starch 
                 0.25 
               
               
                   
                 Mono and diglycerides 
                 0.25 
               
               
                   
                 Sodium propionate 
                 0.25 
               
               
                   
                 Sodium aluminum silicate 
                 0.25 
               
               
                   
                 Sodium acid pyrophosphate 
                 0.23 
               
               
                   
                 Soya lecithin 
                 0.11 
               
               
                   
                   
               
             
          
         
       
     
         [0000]    
       
         
               
             
               
               
               
             
               
               
               
             
           
               
                 TABLE 3 
               
             
             
               
                   
               
               
                 Glaze 
               
             
          
           
               
                 Ingredient 
                 Percentage of Coating 
                 Percentage of Donut 
               
               
                   
               
             
          
           
               
                 Glaze 
                 100 
                 11.54 
               
               
                 Sugar 
                 74.05 
                 8.54 
               
               
                 Water 
                 20.07 
                 2.31 
               
               
                 Hydrogenated palm 
                 2.08 
                 0.24 
               
               
                 kernel oil 
               
               
                 Corn starch 
                 1.19 
                 0.14 
               
               
                 Hydrogenated soybean and 
                 1.19 
                 0.13 
               
               
                 cottonseed oil 
               
               
                 Calcium sulfate 
                 0.54 
                 0.06 
               
               
                 Soy lecithin 
                 0.46 
                 0.05 
               
               
                 Agar 
                 0.24 
                 0.03 
               
               
                 Dextrose 
                 0.09 
                 0.02 
               
               
                 Locust bean gum 
                 0.06 
                 0.01 
               
               
                 Disodium phosphate 
                 0.05 
                 0.01 
               
               
                   
               
             
          
         
       
     
         [0049]    Chocolate Old Fashioned Donuts 
         [0050]    Ingredients 
         [0051]    Batter—enriched wheat flour, hydrogenated soybean and cottonseed oil, water, sugar, cocoa, soybean oil, skim milk, dextrose, soy flour, dried yolk, baking powder, salt, soy lecithin, mono and diglycerides, cornstarch, artificial flavor, color, citric acid. 
         [0052]    For component percentages see Table 4 below. 
         [0053]    Glaze—icing sugar, water, sugar, palm kernel oil shortening, hydrogenated palm kernel oil, calcium carbonate, agar, salt, mono and diglycerides, sorbitan monostearate. 
         [0054]    For component percentages see Table 5 below. 
         [0000]    
       
         
               
             
               
               
               
             
               
               
               
             
           
               
                 TABLE 4 
               
             
             
               
                   
               
               
                 Batter 
               
             
          
           
               
                   
                 Ingredient 
                 Percentage 
               
               
                   
                   
               
             
          
           
               
                   
                 Enriched wheat flour 
                 23.27 
               
               
                   
                 Water 
                 20.81 
               
               
                   
                 Hydrogenated cottonseed 
                 19.78 
               
               
                   
                 and soybean oil 
               
               
                   
                 Glaze coating 
                 13.78 
               
               
                   
                 Sugar 
                 6.84 
               
               
                   
                 Cocoa 
                 2.28 
               
               
                   
                 Soybean oil 
                 2.28 
               
               
                   
                 Nonfat milk 
                 2.28 
               
               
                   
                 Dextrose 
                 2.28 
               
               
                   
                 Soya flour 
                 2.28 
               
               
                   
                 Egg yolk 
                 1.37 
               
               
                   
                 Baking soda 
                 0.46 
               
               
                   
                 Salt 
                 0.46 
               
               
                   
                 Soya lecithin 
                 0.46 
               
               
                   
                 Mono and diglycerides 
                 0.46 
               
               
                   
                 Red 40 
                 0.46 
               
               
                   
                 Artificial flavor 
                 0.45 
               
               
                   
                   
               
             
          
         
       
     
         [0000]    
       
         
               
             
               
               
               
             
               
               
               
             
           
               
                 TABLE 5 
               
             
             
               
                   
               
               
                 Glaze 
               
             
          
           
               
                 Ingredient 
                 Percentage of coating 
                 Percentage of donut 
               
               
                   
               
             
          
           
               
                 Glaze 
                 100 
                 13.78 
               
               
                 Sugar 
                 74.05 
                 10.20 
               
               
                 Water 
                 20.07 
                 2.76 
               
               
                 Hydrogenated palm 
                 2.08 
                 0.29 
               
               
                 kernel oil 
               
               
                 Corn starch 
                 1.19 
                 0.16 
               
               
                 Hydrogenated soybean and 
                 1.19 
                 0.16 
               
               
                 cottonseed oil 
               
               
                 Calcium sulfate 
                 0.54 
                 0.08 
               
               
                 Soy lecithin 
                 0.46 
                 0.06 
               
               
                 Agar 
                 0.24 
                 0.03 
               
               
                 Dextrose 
                 0.09 
                 0.02 
               
               
                 Locust bean gum 
                 0.06 
                 0.01 
               
               
                   
               
             
          
         
       
     
         [0055]    The ingredients can be combined together using standard industrial mixers and mixed for one minute at a consistent speed. The bowl is scraped and mixed for a further 2 minutes on a slightly higher speed. The batter is left to stand for about 5 minutes and then loaded into a typical donut hopper. The donuts are formed and cooked according to the various embodiments set out above. 
         [0056]    The donuts resulting from the process of the present invention are lower in fat than conventionally prepared donuts. 
         [0057]    Testing was conducted by an accredited laboratory to provide nutritional analysis. The methodology used in the testing is common and standard to the trade. The laboratory conducting the testing, Maxxam Analytics Inc. of Mississauga, Ontario, Canada is an ISO 17025 laboratory accredited for nutritional tests. They meet the recommendations of the Canadian Food Inspection Agency (CFIA) compliance and nutritional information. 
         [0058]    Tests were conducted on old fashioned cake style donuts. The recipe for the preparation of the donut batter was the same in each case. One batch was fried using a conventional donut frying process. Another batch was fried then baked using the process of the present invention. The tests show a reduction in the fat content of 54.5% based on a standard 42 gram donut. The results of the nutritional analysis are set out below in Tables 6 and 7. These tables are set up as standardized nutrition facts tables as is now required on all packaged foods. 
         [0000]    
       
         
               
             
               
               
               
             
               
               
               
             
           
               
                 TABLE 6 
               
             
             
               
                   
               
               
                 Conventional Process 
               
               
                 Nutrition Facts 
               
               
                 Per 2 donuts (100 g) 
               
             
          
           
               
                   
                 Amount 
                 % Daily Value 
               
               
                   
                   
               
             
          
           
               
                   
                 Calories 490 
                   
               
               
                   
                 Fat 32 g 
                 49% 
               
               
                   
                 Saturated 8 g + 
                 42% 
               
               
                   
                 Trans 0.3 g 
               
               
                   
                 Polyunsaturated 9 g 
               
               
                   
                 Omega-6 8 g 
               
               
                   
                 Omega-3 1 g 
               
               
                   
                 Monounsaturated 13 g 
               
               
                   
                 Cholesterol 30 mg 
                 10% 
               
               
                   
                 Sodium 460 mg 
                 19% 
               
               
                   
                 Potassium 160 mg 
                 5% 
               
               
                   
                 Carbohydrate 43 g 
                 14% 
               
               
                   
                 Fiber 1 g 
                 4% 
               
               
                   
                 Sugars 16 g 
               
               
                   
                 Protein 6 g 
               
               
                   
                 Vitamin A 
                 0% 
               
               
                   
                 Vitamin C 
                 0% 
               
               
                   
                 Calcium 
                 4% 
               
               
                   
                 Iron 
                 25% 
               
               
                   
                   
               
             
          
         
       
     
         [0000]    
       
         
               
             
               
               
               
             
               
               
               
             
           
               
                 TABLE 7 
               
             
             
               
                   
               
               
                 Process of the Present Invention 
               
               
                 Nutrition Facts 
               
               
                 Per 1 donut (47 g) 
               
             
          
           
               
                   
                 Amount 
                 % Daily Value 
               
               
                   
                   
               
             
          
           
               
                   
                 Calories 180 
                   
               
               
                   
                 Fat 7 g 
                 11% 
               
               
                   
                 Saturated 2 g + 
                 11% 
               
               
                   
                 Trans 0.1 g 
               
               
                   
                 Polyunsaturated 2.5 g 
               
               
                   
                 Omega-6 2 g 
               
               
                   
                 Omega-3 0.3 g 
               
               
                   
                 Monounsaturated 2.5 g 
               
               
                   
                 Cholesterol 20 mg 
                 7% 
               
               
                   
                 Sodium 290 mg 
                 12% 
               
               
                   
                 Potassium 85 mg 
                 2% 
               
               
                   
                 Carbohydrate 25 g 
                 8% 
               
               
                   
                 Fiber 1 g 
                 4% 
               
               
                   
                 Sugars 10 g 
               
               
                   
                 Protein 3 g 
               
               
                   
                 Vitamin A 
                 0% 
               
               
                   
                 Vitamin C 
                 0% 
               
               
                   
                 Calcium 
                 2% 
               
               
                   
                 Iron 
                 10% 
               
               
                   
                   
               
             
          
         
       
     
         [0059]    Additional details on the product analysis is shown below in Tables 8 and 9. 
         [0000]    
       
         
               
             
               
               
               
             
               
               
               
               
             
               
               
               
             
               
               
               
               
             
               
               
               
             
               
               
               
               
               
             
               
               
               
               
               
             
           
               
                 TABLE 8 
               
             
             
               
                   
               
               
                 Conventional Process 
               
               
                 Compares two types of donuts prepared by the conventional process. 
               
               
                 CANADIAN LABEL (FOOD) 
               
             
          
           
               
                   
                 Maxxam ID 
                   
               
             
          
           
               
                   
                 W78065 
                 W78066 
                   
               
             
          
           
               
                   
                 Sampling Date 
                   
               
             
          
           
               
                   
                 2008/01/11 
                 2008/01/11 
                   
               
             
          
           
               
                   
                 COC Number 
                   
               
             
          
           
               
                   
                   
                   
                 n/a 
                   
               
               
                   
                   
                 n/a 
                 12 SIMPLE 
               
               
                   
                   
                 12 
                 SUNNYMOON 
               
               
                   
                   
                 SIMPLE OLD 
                 OLD 
               
               
                   
                   
                 FASHIONED 
                 FASHIONED 
               
               
                   
                   
                 PROD DATE 
                 PROD DATE 
               
               
                   
                 Units 
                 JAN 11/08 
                 JAN 11/08 
                 RDL 
               
               
                   
                   
               
             
          
           
               
                 KJ 
                 /100 g 
                 1864 
                 2037 
                 1 
               
               
                 Ash 
                 g/100 g 
                 1.8 
                 1.9 
                 0.1 
               
               
                 Calories 
                 /100 g 
                 446 
                 487 
                 1 
               
               
                 Protein 
                 g/100 g 
                 5.85 
                 5.86 
                 0.10 
               
               
                 Fat (GC/FID) 
                 g/100 g 
                 26.6 
                 32.3 
                 0.001 
               
               
                 Saturated Fatty Acids 
                 g/100 g 
                 6.41 
                 7.85 
                 0.001 
               
               
                 cis-Monounsaturated Fatty Acids 
                 g/100 g 
                 10.9 
                 13.4 
                 0.001 
               
               
                 cis-Polyunsaturated Fatty Acids 
                 g/100 g 
                 7.85 
                 9.31 
                 0.001 
               
               
                 Trans-Fatty Acids 
                 g/100 g 
                 0.252 
                 0.301 
                 0.001 
               
               
                 Omega-3 Polyunsaturated Fatty 
                 g/100 g 
                 0.834 
                 0.970 
                 0.001 
               
               
                 Acids 
               
               
                 Omega-6 Polyunsaturated Fatty 
                 g/100 g 
                 7.02 
                 8.34 
                 0.001 
               
               
                 Acids 
               
               
                 Carbohydrates 
                 g/100 g 
                 45.6 
                 43.2 
                 0.1 
               
               
                 Total Dietary Fiber 
                 g/100 g 
                 1.3 
                 1.4 
                 0.1 
               
               
                 Total Sugars 
                 g/100 g 
                 17.4 
                 16.0 
                 0.4 
               
               
                 Glucose 
                 g/100 g 
                 ND 
                 0.5 
                 0.2 
               
               
                 Fructose 
                 g/100 g 
                 ND 
                 ND 
                 0.1 
               
               
                 Lactose 
                 g/100 g 
                 1.0 
                 0.8 
                 0.4 
               
               
                 Sucrose 
                 g/100 g 
                 16.4 
                 14.7 
                 0.3 
               
               
                 Maltose 
                 g/100 g 
                 ND 
                 ND 
                 0.4 
               
               
                 Cholesterol 
                 mg/100 g 
                 35 
                 32 
                 1 
               
               
                 Moisture 
                 g/100 g 
                 20.1 
                 16.7 
                 0.1 
               
               
                 Vitamin A 
                 IU/100 g 
                 7 
                 ND 
                 1 
               
               
                 Vitamin A 
                 RE/100 g 
                 2 
                 ND 
                 1 
               
               
                 Retinol 
                 ug/100 g 
                 2 
                 ND 
                 1 
               
               
                 Beta Carotene 
                 ug/100 g 
                 ND 
                 ND 
                 10 
               
               
                 Vitamin C 
                 mg/100 g 
                 ND 
                 ND 
                 0.5 
               
               
                 Calcium (Ca) 
                 ug/g 
                 320 
                 480 
                 10 
               
               
                 Iron (Fe) 
                 ug/g 
                 25 
                 32 
                 2 
               
               
                 Potassium (K) 
                 ug/g 
                 1300 
                 1600 
                 100 
               
               
                 Sodium (Na) 
                 ug/g 
                 4600 
                 4600 
                 50 
               
               
                   
               
               
                 ND = Not detected 
               
               
                 N/A = Not Applicable 
               
               
                 RDL = Reportable Detection Limit 
               
             
          
         
       
     
         [0000]    
       
         
               
             
               
               
               
               
               
             
               
               
               
               
               
             
           
               
                 TABLE 9 
               
             
             
               
                   
               
               
                 Process of the Present Invention 
               
               
                 RESULTS OF ANALYSES OF FOOD 
               
             
          
           
               
                   
                   
                 Maxxam 
                   
                   
               
               
                   
                   
                 ID 
               
               
                   
                   
                 AJ6322 
               
               
                   
                   
                 Sampling 
               
               
                   
                   
                 Date 
               
               
                   
                   
                 COC 
               
               
                   
                   
                 Number 
               
               
                   
                   
                 566839 
                   
                 QC 
               
               
                   
                 Units 
                 DONUTS 
                 RDL 
                 Batch 
               
               
                   
                   
               
             
          
           
               
                 Nutritional Parameters 
                   
                   
                   
                   
               
               
                 KJ 
                 /100 g 
                 1583 
                 1 
                 1604498 
               
               
                 Ash 
                 g/100 g 
                 2.1 
                 0.1 
                 1605788 
               
               
                 Calories 
                 /100 g 
                 378 
                 1 
                 1604496 
               
               
                 Protein 
                 g/100 g 
                 6.87 
                 0.10 
                 1609062 
               
               
                 Fat (GC/FID) 
                 g/100 g 
                 15.6 
                 0.001 
                 1608795 
               
               
                 Saturated Fatty Acids 
                 g/100 g 
                 3.74 
                 0.001 
                 1608795 
               
               
                 cis-Monounsaturated Fatty 
                 g/100 g 
                 5.82 
                 0.001 
                 1608795 
               
               
                 Acids 
               
               
                 cis-Polyunsaturated Fatty 
                 g/100 g 
                 5.25 
                 0.001 
                 1608795 
               
               
                 Acids 
               
               
                 Trans-Fatty Acids 
                 g/100 g 
                 0.145 
                 0.001 
                 1608795 
               
               
                 Omega-3 Polyunsaturated 
                 g/100 g 
                 0.548 
                 0.001 
                 1608795 
               
               
                 Fatty Acids 
               
               
                 Omega-6 Polyunsaturated 
                 g/100 g 
                 4.70 
                 0.001 
                 1608795 
               
               
                 Fatty Acids 
               
               
                 Carbohydrates 
                 g/100 g 
                 52.6 
                 0.1 
                 1604497 
               
               
                 Total Dietary Fiber 
                 g/100 g 
                 1.6 
                 0.1 
                 1607925 
               
               
                 Total Sugars 
                 g/100 g 
                 20.9 
                 0.4 
                 1603870 
               
               
                 Glucose 
                 g/100 g 
                 ND 
                 0.2 
                 1607922 
               
               
                 Fructose 
                 g/100 g 
                 ND 
                 0.1 
                 1607922 
               
               
                 Lactose 
                 g/100 g 
                 1.5 
                 0.4 
                 1607922 
               
               
                 Sucrose 
                 g/100 g 
                 19.4 
                 0.3 
                 1607922 
               
               
                 Maltose 
                 g/100 g 
                 ND 
                 0.4 
                 1607922 
               
               
                 Cholesterol 
                 mg/100 g 
                 46 
                 1 
                 1607683 
               
               
                 Moisture 
                 g/100 g 
                 22.8 
                 0.1 
                 1606085 
               
               
                 Vitamin A 
                 IU/100 g 
                 19 
                 1 
                 1604533 
               
               
                 Vitamin A 
                 RE/100 g 
                 6 
                 1 
                 1604534 
               
               
                 Retinol 
                 ug/100 g 
                 6 
                 1 
                 1606526 
               
               
                 Beta Carotene 
                 ug/100 g 
                 ND 
                 10 
                 1606520 
               
               
                 Vitamin C 
                 mg/100 g 
                 ND 
                 0.5 
                 1606668 
               
               
                 Metals 
               
               
                 Calcium (Ca) 
                 ug/g 
                 400 
                 10 
                 1607780 
               
               
                 Iron (Fe) 
                 ug/g 
                 27 
                 2 
                 1607780 
               
               
                 Potassium 
                 ug/g 
                 1800 
                 100 
                 1607780 
               
               
                 (K) 
               
               
                 Sodium (Na) 
                 ug/g 
                 6200 
                 50 
                 1607780 
               
               
                   
               
               
                 ND = Not detected 
               
               
                 RDL = Reportable Detection Limit 
               
               
                 QC Batch = Quality Control Batch 
               
             
          
         
       
     
         [0060]    A number of embodiments of the invention have been described. Nevertheless, it will be understood that various modifications may be made without departing from the spirit and scope of the invention.