2021
DOI: 10.21776/ub.industria.2021.010.01.2
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Optimization of Soursop (Annona muricata L.) Puree Concentration and Margarine on Quality of Muffins

Abstract: Reducing the fat used in muffin production is necessary to produce muffins with low-fat content without changing physical characteristics. This reduction can be achieved by adding ingredients with high fiber content, such as soursop. This study aims to obtain the optimum concentration of soursop puree and margarine to produce muffins with the best texture, pore size, moisture content, and lowest fat content. The method used in this study is the Response Surface Methodology with the Central Composite Design usi… Show more

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