Influence of Avocado Purée as a Fat Replacer on Nutritional, Fatty Acid, and Organoleptic Properties of Low-Fat Muffins.

J Am Coll Nutr 2018 Sep-Oct;37(7):583-588. Epub 2018 Apr 13.

a School of Health Sciences, Universiti Sains Malaysia , Kubang Kerian , Kelantan , Malaysia.

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.

Download full-text PDF

Publisher Site Listing
September 2019

Publication Analysis

Top Keywords

avocado purée
fatty acid
purée fat
incorporated avocado
muffins incorporated
increase 005
monounsaturated fatty
revealed increase
005 panelistsconclusion
005 respect
aftertaste 005
increment monounsaturated
ash carbohydrate
moisture ash
flavor aftertaste
respect moisture

Similar Publications

Flax and hempseed oil functional ingredient stabilized by inulin and chia mucilage as a butter replacer in muffin formulations.

J Food Sci 2020 Oct 31;85(10):3072-3080. Epub 2020 Aug 31.

Department of Nutrition, Food Science and Physiology, Faculty of Pharmacy and Nutrition, Universidad de Navarra, C/Irunlarrea s/n, Pamplona, 31008, Spain.

The addition of different amounts of a functional ingredient composed of water, inulin, chia seeds, and hemp or flaxseed oil was examined as butter replacer to improve the nutritional value of muffins. Nutritional, technological, and sensory characteristics of the reformulated products were assessed, as well as the stability under storage at room temperature. One control and six modified formulations with three levels of butter replacement (50%, 75%, and 100%) were analyzed. Read More

View Article and Full-Text PDF
October 2020

Muffins Elaborated with Optimized Monoglycerides Oleogels: From Solid Fat Replacer Obtention to Product Quality Evaluation.

J Food Sci 2018 Jun 22;83(6):1505-1515. Epub 2018 May 22.

Dept. de Ingeniería Química, Univ. Nacional del Sur (UNS), Av. Alem 1253, 8000 Bahía Blanca, Buenos Aires, Argentina.

This study demonstrates the effectiveness of using oleogels from high oleic sunflower oil (HOSO) and monoglycerides as solid fat replacers in a sweet bakery product. Firstly, a methodology to obtain oleogels with desired properties based on mathematical models able to describe relationships between process and product characteristics variables followed by multi-objective optimization was applied. Later, muffins were prepared with the optimized oleogels and their physicochemical and textural properties were compared with those of muffins formulated using a commercial margarine (Control) or only HOSO. Read More

View Article and Full-Text PDF
June 2018

Investigation of physicochemical, nutritional, and sensory qualities of muffins incorporated with dried brewer's spent grain flours as a source of dietary fiber and protein.

J Food Sci 2020 Nov 10;85(11):3943-3953. Epub 2020 Oct 10.

Department of Food Science and Technology, Oregon State University, Corvallis, Oregon, 97331, USA.

Brewers' spent grain (BSG) is the major byproduct of brewing beer, rich in protein and dietary fiber. This study investigated the effect of two drying methods (impingement and hot-air drying) on chemical composition, physicochemical properties, and bioactive compounds of BSGs from three different brewers (BSG1, BSG2, and BSG3), and then evaluated the quality and consumer acceptance of BSG flour fortified muffins. Results showed that impingement drying led to significantly lower moisture content (MC, 1. Read More

View Article and Full-Text PDF
November 2020

Effect of barley β-glucan addition as a fat replacer on muffin quality.

Acta Sci Pol Technol Aliment 2016 Jul-Sep;15(3):247-256

Department of Food Engineering and Process Management, Warsaw University of Life Sciences - SGGW, Poland.

Background: The aim of this study was to perform the partial replacement of bakery fat with barley β-glucan in muffins and to determine its effect on the physical properties of products. Most shortenings used in the industry are solid fats rich in saturated fatty acids and often trans fatty isomers, which are nutritionally unfavorable.

Methods: Dough and baked muffins were used as the research material. Read More

View Article and Full-Text PDF
January 2017