Effect of Ratio of Avocado Fruit Puree to Margarine on Physicochemical and Sensory Characteristics of Brownies Formulated With Different Types of Flour

Lambertha, Dea (2018) Effect of Ratio of Avocado Fruit Puree to Margarine on Physicochemical and Sensory Characteristics of Brownies Formulated With Different Types of Flour. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Avocado (Persea americana) puree contains predominantly monounsaturated fatty acids oleic acid which can lower LDL cholesterol and are beneficial when consumed in moderation. The aim of this research was to make brownies that was low in saturated fat and give nutritional benefits by substituting the margarine with avocado puree. Brownies was made using five ratio of avocado puree to margarine which were 0:1, 1:3, 1:1, 3:1, and 1:0 on three different types of flour (cake flour, all-purpose flour, and bread flour) and two types of baking method (oven and microwave oven). Brownies formulation of each types of flour in each baking method were selected based on the physical properties which were firmness, volume expansion, L* value, and hue. In total of six formulations, sensory evaluation of scoring test and hedonic test were done. The result of sensory evaluation shows that there were no significant difference between brownies made with cake flour and ratio 1:3 with its control for both baking method. These two brownies were also has the highest acceptance compared to others. However considering the baking time, brownies baked in microwave oven was more recommended.

Item Type: Thesis (Bachelor)
Creators:
CreatorsNIMEmail
Lambertha, DeaNIM00000006811delamtha@gmail.com
Contributors:
ContributionContributorsNIDN/NIDKEmail
Thesis advisorPokatong, Wilbur Donald RaymondNIDN02106402UNSPECIFIED
Additional Information: SK 34-14 LAM e 2018, 31001000238627
Uncontrolled Keywords: Cholesterol, avocado puree, brownies, fat substitute, microwave oven baking
Subjects: T Technology > TP Chemical technology > TP368-456 Food processing and manufacture
Divisions: University Subject > Current > Faculty/School - UPH Karawaci > Faculty of Science and Technology > Food Technology
Current > Faculty/School - UPH Karawaci > Faculty of Science and Technology > Food Technology
Depositing User: Nicholas Sio Pradiva
Date Deposited: 04 Oct 2021 03:10
Last Modified: 05 Oct 2021 07:52
URI: http://repository.uph.edu/id/eprint/42661

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