Influence of Avocado Purée as a Fat Replacer on Nutritional, Fatty Acid, and Organoleptic Properties of Low-Fat Muffins
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...
| Hlavní autoři: | , , , |
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| Médium: | Článek |
| Jazyk: | English |
| Vydáno: |
Universiti Sains Malaysia
2018
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| Témata: | |
| On-line přístup: | http://eprints.usm.my/43144/1/JACN_Avocado_2018.pdf |
| _version_ | 1825834749443178496 |
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| author | Othman, Nurul Ain Manaf, Marina Abdul Harith, Sakinah Ishak, Wan Rosli Wan |
| author_facet | Othman, Nurul Ain Manaf, Marina Abdul Harith, Sakinah Ishak, Wan Rosli Wan |
| author_sort | Othman, Nurul Ain |
| collection | USM |
| description | 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. |
| first_indexed | 2024-03-06T15:27:22Z |
| format | Article |
| id | usm.eprints-43144 |
| institution | Universiti Sains Malaysia |
| language | English |
| last_indexed | 2024-03-06T15:27:22Z |
| publishDate | 2018 |
| publisher | Universiti Sains Malaysia |
| record_format | dspace |
| spelling | usm.eprints-431442018-12-13T08:19:27Z http://eprints.usm.my/43144/ Influence of Avocado Purée as a Fat Replacer on Nutritional, Fatty Acid, and Organoleptic Properties of Low-Fat Muffins Othman, Nurul Ain Manaf, Marina Abdul Harith, Sakinah Ishak, Wan Rosli Wan R5-920 Medicine (General) 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. Universiti Sains Malaysia 2018-04-13 Article PeerReviewed application/pdf en http://eprints.usm.my/43144/1/JACN_Avocado_2018.pdf Othman, Nurul Ain and Manaf, Marina Abdul and Harith, Sakinah and Ishak, Wan Rosli Wan (2018) Influence of Avocado Purée as a Fat Replacer on Nutritional, Fatty Acid, and Organoleptic Properties of Low-Fat Muffins. Journal of the American College of Nutrition, 37 (7). ISSN 0731-5724 (Submitted) https://doi.org/10.1080/07315724.2018.1451408 |
| spellingShingle | R5-920 Medicine (General) Othman, Nurul Ain Manaf, Marina Abdul Harith, Sakinah Ishak, Wan Rosli Wan Influence of Avocado Purée as a Fat Replacer on Nutritional, Fatty Acid, and Organoleptic Properties of Low-Fat Muffins |
| title | Influence of Avocado Purée as a Fat Replacer
on Nutritional, Fatty Acid, and Organoleptic
Properties of Low-Fat Muffins |
| title_full | Influence of Avocado Purée as a Fat Replacer
on Nutritional, Fatty Acid, and Organoleptic
Properties of Low-Fat Muffins |
| title_fullStr | Influence of Avocado Purée as a Fat Replacer
on Nutritional, Fatty Acid, and Organoleptic
Properties of Low-Fat Muffins |
| title_full_unstemmed | Influence of Avocado Purée as a Fat Replacer
on Nutritional, Fatty Acid, and Organoleptic
Properties of Low-Fat Muffins |
| title_short | Influence of Avocado Purée as a Fat Replacer
on Nutritional, Fatty Acid, and Organoleptic
Properties of Low-Fat Muffins |
| title_sort | influence of avocado puree as a fat replacer on nutritional fatty acid and organoleptic properties of low fat muffins |
| topic | R5-920 Medicine (General) |
| url | http://eprints.usm.my/43144/1/JACN_Avocado_2018.pdf |
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