2.2. Muffin preparation
Four muffin formulations were prepared. One was used as the
control (the only one with cocoa powder added) and the other
three were prepared by replacing part of the oil with soluble cocoa
fibre. The quantities of the ingredients that were present in all the
formulations are shown in Table 1. The samples were identified as
control, LFR (low-fat replacement) (11.5 soluble cocoa fibre and
34.5 oil, g/100 g flour), MFR (medium-fat replacement) (23.0
soluble cocoa fibre and 23.0 oil, g/100 g flour) and HFR (high-fat