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

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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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Bibliographic Details
Main Authors:	Othman, Nurul Ain, Manaf, Marina Abdul, Harith, Sakinah, Ishak, Wan Rosli Wan
Format:	Article
Language:	English
Published:	Universiti Sains Malaysia 2018
Subjects:	R5-920 Medicine (General)
Online Access:	http://eprints.usm.my/43144/ http://eprints.usm.my/43144/1/JACN_Avocado_2018.pdf

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