Formulation and characterization of reduced fat muffins using a plant based fat replacer

Abstract

Obesity and associated health alarms have encouraged increased awareness in developing healthier food alternatives, such as low-fat bakery products. This study explores a sustainable plant-based approach to formulate low-fat muffins by partially replacing butter with sago flour at levels of 25, 37, and 50% (w/w). The research designed to assess the physicochemical and pasting properties of wheat-sago flour composites and their impact on the texture, color, post-baking attributes, and sensory characteristics of the muffins. Results presented that the ash content of the fat-reduced muffins significantly improved, increasing from 1.08 to 3.09%. Sago concentration significantly affected solvent retention, swelling, sedimentation properties, pasting temperature, and both peak and breakdown viscosities. At 50% fat replacement, the muffins exhibited increased density and firmness, measuring 32.67 N, compared to full-fat and lower-fat samples. Sensory evaluations by semi-trained assessors rated both full-fat and reduced-fat muffins within the liking range, with scores ranging from 8.52 to 7.42. Lightness values showed no significant difference between full-fat and reduced-fat muffins. These findings suggest that sago flour is an effective partial fat replacer in muffin formulations, enhancing nutritional value while maintaining acceptable sensory qualities, with the 25 and 37% replacements achieving the best balance of properties. Supplementary Information: The online version contains supplementary material available at 10.1007/s13197-024-06045-6.