Effect of Apple Puree as a Substitute for Fat and Sugar on the Texture and Physical Properties of Muffins
Source abstract
Abstract
In the context of global public health concerns, reducing the fat and sugar content of baked goods has become a major priority. The excessive consumption of sugar and fat is associated with an increased risk of obesity, type II diabetes and cardiovascular disease. This study realizes the optimization of muffin formula by incorporating apple puree as a substitute for sucrose and fat, with the aim of increasing the nutritional value and reducing the caloric content of the product. A comprehensive analysis was performed to evaluate the impact of this substitution on various textural and physical properties of muffins. The firmness, chewiness, cohesiveness, height, volume and weight loss during baking of the muffins were determined. The result of the study showed that in order to obtain optimal textural and physical properties, the sugar and fat in the muffins can be substituted with applesauce in percentages of 34.04% and 43.78%, respectively. This research highlights the potential of apple puree to reduce the sugar and fat content and to lead to obtaining optimal physical and textural properties.
Source: crossref · Quality: baseline
Research context
OpenAlex topics: Food composition and properties · Food Chemistry and Fat Analysis · Polysaccharides Composition and Applications
SciVX discovery tags are terminology-based. OpenAlex topics are source-provided classifications.
Affiliations
Faculty of Food Engineering, Ștefan cel Mare University of Suceava, 720229 Suceava, Romania
References (61)
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