| Resumo: | Objective: The feasibility of developing reduced-fat muffins with avocado is investigated by preparing
muffins with 25%, 50%, 75%, and 100% avocado pur�ee 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 pur�ee 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 pur�ee 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 pur�ee in fat-reduced muffin preparation with
an optimal level of 50% avocado pur�ee substitution.
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