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Family and Consumer Sciences Research Journal
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Consumer Acceptance of Pawpaw (Asimina Triloba) Fruit Puree as a Fat-Reducing Agent in Muffins, Compared to Muffins Made with Applesauce and Fat

Melani W. Duffrin

Ohio University

David H. Holben

Ohio University

Matthew J. Bremner

Ohio University

This study determined the consumer acceptance of pawpaw pulp as a fat-reducing agent in muffins as compared to muffins made with fat (regular) and muffins made with applesauce. No significant differences were noted between the applesauce and pawpaw muffins. Overall, the analysis of variance indicated the muffins made with pawpaw puree were equally acceptable to the other muffins for all characteristics, with the exception of appearance (color), in which regular muffins were preferred over the pawpaw variation. The muffins made with applesauce were equally acceptable to the other muffins, with the exception of texture and overall acceptability, in which the regular muffins were preferred. Given efforts to domesticate the pawpaw, family and consumer sciences professionals should be aware of this fruit and its potential use as a fatreducing agent.

Family and Consumer Sciences Research Journal, Vol. 29, No. 3, 281-287 (2001)
DOI: 10.1177/1077727X01293005
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M. W. Duffrin and K. W. Pomper
Development of Flavor Descriptors for Pawpaw Fruit Puree: A Step Toward the Establishment of a Native Tree Fruit Industry
Family and Consumer Sciences Research Journal, December 1, 2006; 35(2): 118 - 130.
[Abstract] [PDF]