UTILIZATION OF AVOCADO AND CANTALOUPE PUREE AS FAT SUBSTITUTE IN MUFFINS | ||||
| Journal of Biological Chemistry and Environmental Sciences | ||||
| Volume 14, Issue 1, March 2019, Page 25-37 PDF (449.97 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/bces.2025.425031 | ||||
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| Abstract | ||||
| This study was carried out to investigate the effect of using avocado or canta loupe puree as a fat substitution with the following levels 0%, 25%, 50%, 75% and 100% on quality characteristics of muffins. The results indicated that a significant increase in moisture as substitution levels of both avocado or cantaloupe puree increased relative to a significant lowered in fat content. The substitution of fat with avocado or cantaloupe puree at different levels lowered the weight, volume, height and specific volume of muffins. The texture profile analysis (TPA) showed that both puree increase hardness and resilience of the muffins formulated with 75% and 100% substitution which more was pronounced in avocado puree substituted muffins than control. The sensory evaluation of muffins showed that muffins formulated with avocado (25, 50, 75 and 100%) showed darker color of crumb compared to the control muffins, however, it was more acceptable than the muffins formulated with cantaloupe in the other quality properties. Therefore, avocado can be used as butter substitute in bakery products, since quality properties of muffins were improved by substitution of butter with avocado puree. | ||||
| Keywords | ||||
| Key words: Avocado puree; Cantaloupe puree; Fat-reduced muffins; Physical properties; Sensory evaluation; texture profile analysis | ||||
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