Frozen Brownies with Fat Replacer of Pineapple Puree as an Alternative to Low Fat Wet Cake Products

Abstract

Frozen brownies are modified products that can be consumed directly in cold, thawed, and warm conditions. Therefore, this study aims to produce frozen brownies with high fibre content and low fat by reducing their total intake using margarine. The is a single factor study arranged in a Completely Randomised Block Design with four replications. The factor studied was the proportion of pineapple puree and margarine, which was divided into 5 groups with ratios of 10:90, 20:80, 30:70, 40:60, and 50:50, respectively. The products were also analysed for their sensory characteristics (hedonic test), physical characteristics (hardness level), nutritional analysis. Analysis of acceptance and β-sitosterol was carried out. The sensory evaluation results showed that the proportion of fat replacer had a significant effect (p < 0.05) on the product acceptance. The physical characterisation of the hardness level ranged from 8.74 to 11.39 kgm/s 2 . The proportion of fat replacer also has a significant effect on the nutritional value, namely ash content, protein, fat, and carbohydrates. The energy content of the products ranged from 480 -603 kcal/100g. The best-frozen brownies had a fat replacer and margarine ratio of 50: 50, and it contains β-sitosterol of 912.6883 mg/kg, which is higher than that of the control, namely 161.7127 mg/kg. The fat adequacy level of the best-frozen brownies was 12.5% lower, but it has a high fibre content of 3.31 g/100g than regular brownies. Therefore, the product can be recommended as a healthy food.