Effects of Unrefined Oils and Butter on the Physicochemical and Nutritional Properties of Fried Doughnuts

Aims: This study aimed to investigate the health implications of using unrefined oils and butter in doughnut preparation by analyzing the physicochemical properties, fatty acid profiles, and elemental compositions of extracted frying oils.Study Design: An experimental laboratory-based study was employed to evaluate the impact of preparing fried doughnuts with unrefined oils and butter combinations on oil quality and stability extracted from the doughnuts.