The aim of the present study is to assess the effects of a soluble cocoa fibre used as a fat replacer in chocolate muffins on (a) the properties of the batter and (b) the physical and sensory properties of the muffins.
The aim of the present study is to assess the effects of a solublecocoa fibre used as a fat replacer in chocolate muffins on (a) theproperties of the batter and (b) the physical and sensory propertiesof the muffins.