Effects of substituting pawpaw fruit puree for fat on the sensory properties of a plain shortened cake

HortTechnology

Volumn 13, Issue 3, 2003, Pages 442-444

  Wiese, Tiffany D ^a   Duffrin, Melani W ^a  

^a OHIO UNIVERSITY   (United States)

Author keywords

Asimina triloba; Panel evaluation

Indexed keywords

ASIMINA; ASIMINA TRILOBA; PRUNUS DULCIS;

EID: 0037672353     PISSN: 10630198     EISSN: None     Source Type: Journal    
DOI: 10.21273/horttech.13.3.0442     Document Type: Conference Paper

References (10)

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4. Layne, D.R. 1996. The pawpaw [Asimina triloba (L.) Dunal.]: A new fruit crop for Kentucky and the United States. HortScience 31:777-784.
5. rd ed. Academic Press, San Diego, Calif.
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8. Swanson, R.B. and L.J. Munsayac. 1999. Acceptability of fruit purees in peanut butter, oatmeal, and chocolate chip reduced-fat cookies. J. Amer. Dietetic Assn. 99:343-345.
9. Weisburger, J.H. 1997. Dietary fat and risk of chronic disease: Mechanistic insights from experimental studies. J. Amer. Dietetic Assn. 97:S16-S23.
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