Chemical and sensory evaluation of lipid blends used in pie crusts

Blends of lipids were used in pie crust baking to replace lard, which is widely used by industry. Blends prepared were 20% butter/80% margarine, 40% butter/60% margarine, 20% butter/80% shortening and 40% butter/60% shortening. Blends were tested for color, iodine value, solid fat index, melting point, fatty acids profile and peroxide values for 5 weeks storage period. Difference and preference tests for pie crusts were determined. Results showed that lard as a standard had a wider range of SFI, lower iodine value and higher saturated fatty acids profile than all blends. Neither lard nor any of the blends attained high enough peroxide values to be rejected. The blend of 20% butter/80% shortening was the most acceptable blend to replace lard in pie crust baking.