Consumer Acceptance of Pawpaw (Asimina Triloba) Fruit Puree as a Fat‐Reducing Agent in Muffins, Compared to Muffins Made with Applesauce and Fat
Bibliographic Data
| ID | 6061884 |
|---|---|
| Authors | M W Duffrin (0000-0001-9764-2621, Ohio University, corresponding author), David H Holben (Ohio University), Matthew J Bremner (Ohio University) |
| Year | 2001 |
| Volume | 29 |
| Issue | 3 |
| Pages | 281-287 |
| Publication date | 2001-03-01 |
| Peer Reviewed | Yes |
| Open Access | Yes |
| Type | ARTICLE |
| Venue | Family and Consumer Sciences Research Journal (JOURNAL) |
| Journal identifiers | ISSN: 1077-727X • E-ISSN: 1552-3934 |
| Publisher | Wiley (PUBLISHER • GB) |
| DOI | 10.1177/1077727x01293005 |
| OpenAlex | W1995523158 |
| Language | EN |
| Citations received | 1 |
| References cited | 11 |
This study determined the consumer acceptance of pawpaw pulp as a fat‐reducing agent in muffins as compared to muffins made with fat (regular) and muffins made with applesauce. No significant differences were noted between the applesauce and pawpaw muffins. Overall, the analysis of variance indicated the muffins made with pawpaw puree were equally acceptable to the other muffins for all characteristics, with the exception of appearance (color), in which regular muffins were preferred over the pawpaw variation. The muffins made with applesauce were equally acceptable to the other muffins, with the exception of texture and overall acceptability, in which the regular muffins were preferred. Given efforts to domesticate the pawpaw, family and consumer sciences professionals should be aware of this fruit and its potential use as a fatreducing agent
Chemistry · Methodology and Impact of Social Science Research · Food Science
| Unique citing works | 1 |
|---|---|
| Citations per year | 0,05 |
| Citation span | 2006 - 2006 (1) |
| Citation velocity | historical |
| Highly cited | No |