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| | From:  JamieDH4 (Original Message) | Sent: 7/8/2007 7:26 AM |
I did a study on brownies. The purpose of the study is to see which batch would last the longest with no sign of staleness.
Methods: 4 different brownies were made, using canola oil(CAO), palm oil (PO), butter (B), and coconut oil (CO).
Results:
At first, the CAO, PO, and B brownies were all smooth, and rich. People noted that the PO and B Brownies were much better tasting, versus the CAO or CO brownies. People generally did not like the taste or texture of the CO brownies. They tended to think that they were "hard", and there wasn't very much creamy-ness.
After a few days the CAO brownies began developing mold, and were no longer edible. The B and PO brownies were still both rich and tasty at this point, with a trend towards a harder exterior.
After a few more days, the B and PO brownies were getting harder, but still edible.
The coconut brownies were technically edible but most people didn't like the texture difference. They noted that it was very "solid". The coconut oil brownies were the same throughout the study. They were as edible on day 1 as they were on day 10, with no mold, and little noticeable increase in stiffness of the exterior. |
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| This sounds about right. If you decide to do this again, you might want to try making a simple shortbread. I used coconut to make a shortbread, and it tasted very good. You just mix sugar, flour, and the fat source, with a little salt. You can add vanilla extract if you like. You mash everything together until you see a lot of small "balls," then pound it down. I don't even use a mixing bowl, since it is so rich in fat that you don't need to grease the pan. I bake it at 340 degrees for less than half an hour. |
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| Why would the coconut oil one not develop mold? |
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I think it would eventually. There are several possibilities. Enig and others have said that the particular fatty acids in coconut oil have "antimicrobial properties," meaning that the "bugs" can't live very well. Also, with such a saturated fat, there is little lipid peroxidation. Here are some things you might want to take a look at:
http://pubs.acs.org/cgi-bin/abstract.cgi/jafcau/1994/42/i08/f-pdf/f_jf00044a006.pdf?sessid=6006l3
http://cat.inist.fr/?aModele=afficheN&cpsidt=3423336 |
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