Replace muffin fat with soluble fiber.

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Source:
Emerging Food R&D Report. Nov2010, Vol. 21 Issue 8, p3-3. 2/3p.
Subject Terms:
*FAT content of food; *BAKED products; *MUFFINS; *FAT substitutes; *FATS & oils analysis; *EDIBLE fats & oils; *COCOA

Additional Information
- Abstract:
  The article reports on a study conducted by the Spanish scientists regarding the impact of reducing a chocolate muffin's fat content by replacing different percentages of the oil component with soluble cocoa fiber. The scientists undertook descriptive sensory analysis to compare muffin flavor and texture and measured the composition, appearance and color of the muffins. Result shows that adding soluble cocoa fiber as a fat replacer gave muffins a more tender and cumbly feel.