Preparation of a reduced-fat muffin using the stabilized paste obtained from the extraction of pecan nut oil
DOI:
https://doi.org/10.29105/agricolis.v1i3.9Keywords:
stabilized walnut paste, shortening, fat reduction, bakingAbstract
: Partially defatted paste was obtained as a by-product of the extraction of pecan nut oil from the Bustamante variety, obtained by cold-pressed extraction and stabilized. The pastes thus obtained had a fat level of 52.5%, being added to the product, replacing butter, to obtain a final fat content of 17% (T1) and 12% (T2) with respect to a control butter-type product containing 22% animal fat. The T1 and T2 shortbreads showed cooking losses and yields similar to the control (P>0.05), maintaining their physical characteristics except for the diameter, with changes in the color of both the crumb and crust, particularly in L* and b*. Sensory acceptance by consumers indicated that products T1 and T2 had a similar level of liking and acceptance to Tc. This ingredient can be used in bakery products that can benefit people who require special diets in their diet.
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