Abstract
Muffins were made with 2, 3, 4, 5 or 10% peach DF to study the feasibility of developing reduced-fat baked products with peach. DF was substituted for oil in a standard muffin recipe, and the resulting products were compared to control muffins (100% oil). Reduced-fat muffins with peach DF had more moisture, protein and minerals as well as fewer calories than the control. The addition of peach DF darkened the muffins and increased their hardness and chewiness. However, springiness and cohesiveness were not different in muffins with or without DF. On the other hand, there were no differences between the acceptability of reduced-fat muffins with peach DF up to 4% and control muffins.
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