The effect of avocado puree as fat replacer on the physical quality of muffin

Avocado (Persea americana) is a medium energy dense fruit with buttery puree texture. Avocado is high in monounsaturated fatty acids (MUFAs), which can promote healthy blood lipid profiles and regulates blood glucose levels. This study was performed to study the effect of avocado puree as a fat re...

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Main Authors:	Nurul Ain O., Marina A.M., Sakinah H.
Format:	Article
Language:	English
Published:	Malaysian Society of Applied Biology 2016
Online Access:	http://journalarticle.ukm.my/11806/ http://journalarticle.ukm.my/11806/ http://journalarticle.ukm.my/11806/1/45_02_02.pdf

id	ukm-11806
recordtype	eprints
spelling	ukm-118062018-07-02T01:00:52Z http://journalarticle.ukm.my/11806/ The effect of avocado puree as fat replacer on the physical quality of muffin Nurul Ain O., Marina A.M., Sakinah H., Avocado (Persea americana) is a medium energy dense fruit with buttery puree texture. Avocado is high in monounsaturated fatty acids (MUFAs), which can promote healthy blood lipid profiles and regulates blood glucose levels. This study was performed to study the effect of avocado puree as a fat replacer on the physical quality of fat-reduced muffins. During the muffin-making, butter was replaced with avocado puree at a level of 25% (M1), 50% (M2), 75% (M3) and 100% (M4) whilst muffins with 0% addition of avocado puree were used as a control (M0). The effect of butter replacement on the muffin volume, moisture content, muffin texture profile analysis (TPA) and crumb colour were measured. The results showed that addition of the avocado puree has no significant difference (p>0.05) on the weight and height of the M1, M2, M3 and M4 compared to M0. 100% avocado-replacement produced significantly (p<0.05) springy muffin while the hardness, cohesiveness and chewiness of M1, M2, M3 and M4 showed no significant difference (p>0.05) compared to M0. Muffinadded avocado (M1, M2, M3 and M4) also showed to have darker colour of muffin crumb compared to the control muffins. In conclusion, utilization of avocado puree as a fat replacer in reduced-fat muffins production had not significantly (p>0.05) affected the physical properties of muffin. Therefore, avocado can be a natural ingredient for butter replacer in bakery products. Malaysian Society of Applied Biology 2016-12 Article PeerReviewed application/pdf en http://journalarticle.ukm.my/11806/1/45_02_02.pdf Nurul Ain O., and Marina A.M., and Sakinah H., (2016) The effect of avocado puree as fat replacer on the physical quality of muffin. Malaysian Applied Biology, 45 (2). pp. 11-16. ISSN 0126-8643 http://www.mabjournal.com/index.php?option=com_content&view=article&id=565&catid=59:current-view&Itemid=56
repository_type	Digital Repository
institution_category	Local University
institution	Universiti Kebangasaan Malaysia
building	UKM Institutional Repository
collection	Online Access
language	English
description	Avocado (Persea americana) is a medium energy dense fruit with buttery puree texture. Avocado is high in monounsaturated fatty acids (MUFAs), which can promote healthy blood lipid profiles and regulates blood glucose levels. This study was performed to study the effect of avocado puree as a fat replacer on the physical quality of fat-reduced muffins. During the muffin-making, butter was replaced with avocado puree at a level of 25% (M1), 50% (M2), 75% (M3) and 100% (M4) whilst muffins with 0% addition of avocado puree were used as a control (M0). The effect of butter replacement on the muffin volume, moisture content, muffin texture profile analysis (TPA) and crumb colour were measured. The results showed that addition of the avocado puree has no significant difference (p>0.05) on the weight and height of the M1, M2, M3 and M4 compared to M0. 100% avocado-replacement produced significantly (p<0.05) springy muffin while the hardness, cohesiveness and chewiness of M1, M2, M3 and M4 showed no significant difference (p>0.05) compared to M0. Muffinadded avocado (M1, M2, M3 and M4) also showed to have darker colour of muffin crumb compared to the control muffins. In conclusion, utilization of avocado puree as a fat replacer in reduced-fat muffins production had not significantly (p>0.05) affected the physical properties of muffin. Therefore, avocado can be a natural ingredient for butter replacer in bakery products.
format	Article
author	Nurul Ain O., Marina A.M., Sakinah H.,
spellingShingle	Nurul Ain O., Marina A.M., Sakinah H., The effect of avocado puree as fat replacer on the physical quality of muffin
author_facet	Nurul Ain O., Marina A.M., Sakinah H.,
author_sort	Nurul Ain O.,
title	The effect of avocado puree as fat replacer on the physical quality of muffin
title_short	The effect of avocado puree as fat replacer on the physical quality of muffin
title_full	The effect of avocado puree as fat replacer on the physical quality of muffin
title_fullStr	The effect of avocado puree as fat replacer on the physical quality of muffin
title_full_unstemmed	The effect of avocado puree as fat replacer on the physical quality of muffin
title_sort	effect of avocado puree as fat replacer on the physical quality of muffin
publisher	Malaysian Society of Applied Biology
publishDate	2016
url	http://journalarticle.ukm.my/11806/ http://journalarticle.ukm.my/11806/ http://journalarticle.ukm.my/11806/1/45_02_02.pdf
first_indexed	2023-09-18T20:01:11Z
last_indexed	2023-09-18T20:01:11Z
_version_	1777406859257315328

The effect of avocado puree as fat replacer on the physical quality of muffin

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