Muffins Obtained with Some Vegetal Powders as Fat Replacers
Abstract
Chia seeds and watermelon rind powder were used to produce low-fat muffins in which butter has been replaced at different levels.The utilization of the fat replacers has increased the moisture content and water activity of the samples. The initial moisture content was ranging from 24.41% in control sample to 31.89% in muffins with 100% butter replacement by using the watermelon rind paste. The water activity presented values between 0.863-0.899 during storage at ambient temperature for 10 days. Minerals analysis indicated that through the addition of the powders, an increase in the mineral content of the samples can be achieved. P was the most abundant mineral followed by K. The samples obtained by replacing the butter with vegetal powders can provide between 49.29 % - 58.51% phosphorus; 18.91 %-21.45% selenium and 15.04%-18.48% manganese from the recommended daily intake. These vegetal powders can be used as ingredients for partial or total replacement of fat in muffins due to their ability to improve the nutritional quality and to maintain the physical-chemical and sensory characteristics at level of acceptability.a) Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
b) Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
c) Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).