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 wer...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universiti Sains Malaysia,
2018-04-13.
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| Subjects: | |
| Online Access: | Get fulltext |