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...
Saved in:
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Universiti Sains Malaysia
2018
|
| Subjects: | |
| Online Access: | http://eprints.usm.my/43144/1/JACN_Avocado_2018.pdf http://eprints.usm.my/43144/ https://doi.org/10.1080/07315724.2018.1451408 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|