Influence of Avocado Purée as a Fat Replacer on Nutritional, Fatty Acid, and Organoleptic Properties of Low-Fat Muffins.
| Autor: | Othman NA; a School of Health Sciences, Universiti Sains Malaysia , Kubang Kerian , Kelantan , Malaysia., Abdul Manaf M; a School of Health Sciences, Universiti Sains Malaysia , Kubang Kerian , Kelantan , Malaysia., Harith S; b School of Nutrition and Dietetics, Faculty of Health Sciences, Universiti Sultan Zainal Abidin , Kuala Terengganu , Terengganu , Malaysia., Wan Ishak WR; a School of Health Sciences, Universiti Sains Malaysia , Kubang Kerian , Kelantan , Malaysia. |
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| Jazyk: | angličtina |
| Zdroj: | Journal of the American College of Nutrition [J Am Coll Nutr] 2018 Sep-Oct; Vol. 37 (7), pp. 583-588. Date of Electronic Publication: 2018 Apr 13. |
| DOI: | 10.1080/07315724.2018.1451408 |
| Abstrakt: | Objective: The feasibility of developing reduced-fat muffins with avocado is investigated by preparing muffins with 25%, 50%, 75%, and 100% avocado purée as a fat (butter) replacer. Methodology: The resulting products were compared to the control muffin, which was made with 100% butter. Muffins were analyzed for nutritional content, fatty acid profiles, and sensory acceptability. Result: Muffins incorporated with avocado purée revealed a significant increase (p < 0.05) with respect to moisture, ash, and carbohydrate in comparison with the control sample. However, no significant changes (p > 0.05) were detected in all muffin formulations for protein and dietary fiber content. Both fat content and caloric value of muffins incorporated with avocado purée were significantly decreased (p < 0.05). The fatty acid profile showed that there was an increment in the monounsaturated fatty acids (MUFA) content by 16.51% at full-fat substitution. The sensory evaluation test demonstrated that muffins had acceptability at up to 50% substitution. Fat substitution at higher than 50% lead to undesirable flavor and aftertaste, which was significant (p < 0.05) to the panelists. Conclusion: The findings indicated the feasibility of avocado purée in fat-reduced muffin preparation with an optimal level of 50% avocado purée substitution. |
| Databáze: | MEDLINE |
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