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What is Fruits Puree and Its Application As Fat Replacers in Biscuits about?

This study evaluates the use of fruit purees (apple, banana, and cantaloupe) as fat replacers in biscuits at varying ratios, comparing their chemical composition, physical properties, and sensory evaluation to a high-fat control. Results indicate that while moisture content remained similar, fat content significantly decreased with increased fruit puree replacement, and overall sensory attributes were largely acceptable. The findings suggest that fruit purees can effectively reduce fat content in biscuits w

Author

hafizjubreelolayiwola

Language

EN