a School of Health Sciences, Universiti Sains Malaysia , Kubang Kerian , Kelantan , Malaysia.
b School of Nutrition and Dietetics, Faculty of Health Sciences, Universiti Sultan Zainal Abidin , Kuala Terengganu , Terengganu , Malaysia.
J Am Coll Nutr. 2018 Sep-Oct;37(7):583-588. doi: 10.1080/07315724.2018.1451408. Epub 2018 Apr 13.
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.
通过制备含有 25%、50%、75%和 100%鳄梨泥的玛芬蛋糕来研究用鳄梨制作低脂玛芬的可行性，作为黄油的替代品。
将所得产品与用 100%黄油制成的对照玛芬进行比较。对玛芬的营养成分、脂肪酸谱和感官可接受性进行了分析。
与对照样品相比，加入鳄梨泥的玛芬在水分、灰分和碳水化合物方面显著增加（p < 0.05）。然而，所有玛芬配方中的蛋白质和膳食纤维含量均无显著变化（p > 0.05）。加入鳄梨泥的玛芬的脂肪含量和卡路里值均显著降低（p < 0.05）。脂肪酸谱显示，全脂替代时，单不饱和脂肪酸（MUFA）含量增加了 16.51%。感官评价试验表明，玛芬的接受度高达 50%的替代水平。高于 50%的脂肪替代会导致不可接受的味道和余味，这对品尝小组来说是显著的（p < 0.05）。
研究结果表明，鳄梨泥在脂肪含量降低的玛芬制备中具有可行性，最佳替代水平为 50%的鳄梨泥。
