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

Overview of attention for article published in Journal of the American Nutrition Association, April 2018
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Title
Influence of Avocado Purée as a Fat Replacer on Nutritional, Fatty Acid, and Organoleptic Properties of Low-Fat Muffins
Published in
Journal of the American Nutrition Association, April 2018
DOI 10.1080/07315724.2018.1451408
Pubmed ID
Authors

Nurul Ain Othman, Marina Abdul Manaf, Sakinah Harith, Wan Rosli Wan Ishak

Abstract

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. 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. 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. The findings indicated the feasibility of avocado purée in fat-reduced muffin preparation with an optimal level of 50% avocado purée substitution.

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The data shown below were compiled from readership statistics for 57 Mendeley readers of this research output. Click here to see the associated Mendeley record.

Geographical breakdown

Country Count As %
Unknown 57 100%

Demographic breakdown

Readers by professional status Count As %
Student > Bachelor 11 19%
Student > Master 5 9%
Other 3 5%
Unspecified 3 5%
Student > Postgraduate 2 4%
Other 7 12%
Unknown 26 46%
Readers by discipline Count As %
Agricultural and Biological Sciences 10 18%
Nursing and Health Professions 7 12%
Biochemistry, Genetics and Molecular Biology 4 7%
Unspecified 3 5%
Immunology and Microbiology 1 2%
Other 4 7%
Unknown 28 49%