EFFECT OF ALOE VERA MUCILAGE AS FAT REPLACEMENT ON THE CHEMICAL, PHYSICAL, TEXTURAL, AND SENSORY QUALITIES OF REDUCED-FAT MUFFINS

Abstract

Without sacrificing sensory appeal, consumers are looking for items that are healthier and lower in calories. Thus, this study investigated using aloe vera mucilage instead of oil in muffins. The physicochemical characteristics, color, texture, and sensory aspects were evaluated in the study. AVM fat substitution at the levels of 25%, 50%, 75%, and 100% reduced calorie consumption by as much as 43.36%. Higher AVM concentration muffins showed considerably lower fat and calorie values (P<0.05), but increased moisture content, ash, and carbs. Muffins with higher AVM concentrations had texture properties that were noticeably lower than those of the control sample. However, specific gravity or specific volume was not negatively impacted by up to 50% fat replacement with AVM. Muffins with 25% and 50% AVM substitution did not significantly differ from the control samples, according to sensory analysis. Consequently, the research indicates that creating muffins with 50% AVM and 50% fat instead of fat would be a good way to make lower-fat muffins.