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...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | en |
| Published: |
Universiti Sains Malaysia
2018
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| 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 |
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