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Effects of Partial Butter Replacement With Avocado Puree in Chocolate Muffins
OBJECTIVES: Baked goods contain high amounts of saturated fat from butter. High saturated fat intake has been shown to lead to negative health outcomes. Decreasing the saturated fat content of baked goods may be nutritionally beneficial. However, it may also lead to adverse outcomes since it retains...
Autores principales: | , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Oxford University Press
2022
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9193994/ http://dx.doi.org/10.1093/cdn/nzac077.026 |
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author | Monique, Abby Abeles, Lauren Blithe, Kenzie Packert, Evan Anseth, Erin |
author_facet | Monique, Abby Abeles, Lauren Blithe, Kenzie Packert, Evan Anseth, Erin |
author_sort | Monique, Abby |
collection | PubMed |
description | OBJECTIVES: Baked goods contain high amounts of saturated fat from butter. High saturated fat intake has been shown to lead to negative health outcomes. Decreasing the saturated fat content of baked goods may be nutritionally beneficial. However, it may also lead to adverse outcomes since it retains moisture, tenderizes, and creates a rich aroma and taste. The purpose of this research is to evaluate the effect of replacing 50% of the butter with avocado puree in chocolate muffins to improve the fat profile. METHODS: The control recipe contained 100% butter (65 g) and the variation contained 50% avocado puree (32.5 g) and 50% butter (32.5 g). Un-trained panelists (n = 4) rated the external and internal appearance, aroma, flavor, and texture for both the control and variation. An overall product score was calculated based on the average of the five different characteristics rated. The key characteristics to be compared were external appearance, flavor, and texture. A t-test was performed to assess the differences between the control and variation. Personal preference questions were used to determine which muffin the panelist would eat again. Total fat and saturated fat were calculated using Cronometer. RESULTS: There were no statistically significant differences between the control muffin and the variation in any of the key characteristics. The mean scores for flavor were 4.0 ± 0.0 (control) and 4.5 ± 0.6 (variation), P = 0.13. The mean scores for texture were 4.0 ± 0.8 (control) and 4.3 ± 0.5 (variation), P = 0.62. There were also no significant differences in overall product score: 4.4 ± 0.3 (control) and 4.4 ± 0.5 (variation), P = 0.89. The mean ratings for the external appearance were 4.8 ± 0.5 (control) and 4.3 ± 0.5 (variation), P = 0.270. All four of the panelists indicated that they would eat the avocado puree variation again and preferred it over the control. Total fat decreased from 9.7g in the control to 7.9 g in the variation and saturated fat decreased from 5.5 g in the control to 4.2 g in the variation. CONCLUSIONS: The results from this experiment demonstrated that a 50% partial substitution of avocado puree was acceptable in chocolate muffins, which may be due to the chocolate masking the flavor, color, appearance, and aroma of the avocado puree. Other baked goods with a robust flavor would be candidates for partial substitutions with avocado puree. FUNDING SOURCES: Framingham State University. |
format | Online Article Text |
id | pubmed-9193994 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2022 |
publisher | Oxford University Press |
record_format | MEDLINE/PubMed |
spelling | pubmed-91939942022-06-14 Effects of Partial Butter Replacement With Avocado Puree in Chocolate Muffins Monique, Abby Abeles, Lauren Blithe, Kenzie Packert, Evan Anseth, Erin Curr Dev Nutr Food Science and Nutrition OBJECTIVES: Baked goods contain high amounts of saturated fat from butter. High saturated fat intake has been shown to lead to negative health outcomes. Decreasing the saturated fat content of baked goods may be nutritionally beneficial. However, it may also lead to adverse outcomes since it retains moisture, tenderizes, and creates a rich aroma and taste. The purpose of this research is to evaluate the effect of replacing 50% of the butter with avocado puree in chocolate muffins to improve the fat profile. METHODS: The control recipe contained 100% butter (65 g) and the variation contained 50% avocado puree (32.5 g) and 50% butter (32.5 g). Un-trained panelists (n = 4) rated the external and internal appearance, aroma, flavor, and texture for both the control and variation. An overall product score was calculated based on the average of the five different characteristics rated. The key characteristics to be compared were external appearance, flavor, and texture. A t-test was performed to assess the differences between the control and variation. Personal preference questions were used to determine which muffin the panelist would eat again. Total fat and saturated fat were calculated using Cronometer. RESULTS: There were no statistically significant differences between the control muffin and the variation in any of the key characteristics. The mean scores for flavor were 4.0 ± 0.0 (control) and 4.5 ± 0.6 (variation), P = 0.13. The mean scores for texture were 4.0 ± 0.8 (control) and 4.3 ± 0.5 (variation), P = 0.62. There were also no significant differences in overall product score: 4.4 ± 0.3 (control) and 4.4 ± 0.5 (variation), P = 0.89. The mean ratings for the external appearance were 4.8 ± 0.5 (control) and 4.3 ± 0.5 (variation), P = 0.270. All four of the panelists indicated that they would eat the avocado puree variation again and preferred it over the control. Total fat decreased from 9.7g in the control to 7.9 g in the variation and saturated fat decreased from 5.5 g in the control to 4.2 g in the variation. CONCLUSIONS: The results from this experiment demonstrated that a 50% partial substitution of avocado puree was acceptable in chocolate muffins, which may be due to the chocolate masking the flavor, color, appearance, and aroma of the avocado puree. Other baked goods with a robust flavor would be candidates for partial substitutions with avocado puree. FUNDING SOURCES: Framingham State University. Oxford University Press 2022-06-14 /pmc/articles/PMC9193994/ http://dx.doi.org/10.1093/cdn/nzac077.026 Text en © The Author 2022. Published by Oxford University Press on behalf of The International Society for Human and Animal Mycology. https://creativecommons.org/licenses/by-nc/4.0/This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (https://creativecommons.org/licenses/by-nc/4.0/), which permits non-commercial re-use, distribution, and reproduction in any medium, provided the original work is properly cited. For commercial re-use, please contact journals.permissions@oup.com |
spellingShingle | Food Science and Nutrition Monique, Abby Abeles, Lauren Blithe, Kenzie Packert, Evan Anseth, Erin Effects of Partial Butter Replacement With Avocado Puree in Chocolate Muffins |
title | Effects of Partial Butter Replacement With Avocado Puree in Chocolate Muffins |
title_full | Effects of Partial Butter Replacement With Avocado Puree in Chocolate Muffins |
title_fullStr | Effects of Partial Butter Replacement With Avocado Puree in Chocolate Muffins |
title_full_unstemmed | Effects of Partial Butter Replacement With Avocado Puree in Chocolate Muffins |
title_short | Effects of Partial Butter Replacement With Avocado Puree in Chocolate Muffins |
title_sort | effects of partial butter replacement with avocado puree in chocolate muffins |
topic | Food Science and Nutrition |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9193994/ http://dx.doi.org/10.1093/cdn/nzac077.026 |
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