Pawpaw a tasty fat substitute in baked goods.

A mango-like fruit that grows in the eastern United States and Canada could make low-fat baked goods more palatable to the health-conscious consumer, according to a new study by researchers at the Ohio University (Department of Human and Consumer Sciences, Tupper Hall, Room 101c, Athens, OH 45701). Investigators asked 114 people to taste-test three types of muffins: a higher-fat product made with vegetable oil and two low-fat alternatives, one made with applesauce and the other with pawpaw, a fruit that tastes similar to mango or banana.

Participants rated the muffins made with pawpaw as highly as those made with oil and more desirable than those made with applesauce. A diet low in saturated fat and cholesterol can help reduce the risk of heart disease. Consumers might choose a low-fat food product if they think it tastes as good as the full-fat product, according to researchers.

Participants ate the muffins in random order and ranked their appearance, tenderness, flavor, texture, aftertaste and overall acceptability on a scale from one to nine, with one being the most favorable response. Overall, the pawpaw muffins were rated between 1.7 and 3.5, or about the same as the higher-fat muffins. Both the applesauce and pawpaw recipes use less oil (one tablespoon) than the other muffin recipe, which call for one-quarter cup of oil.

Participants expressed some dissatisfaction with the texture of the foods made with applesauce. The pawpaw muffins scored higher marks in this area. Scientists used a puree of the pawpaw fruit in the study to determine if it would be a better fat substitute than applesauce. Pawpaw has a higher fat content than apples, about 13.5% fat compared with 5.5% fat in an apple, but the study suggests its taste and texture may make it a better ingredient to use.

The only thing the participants didn't like about the pawpaw muffins was their appearance. Some commented that the pawpaw treat was too dark in color. Consumers may accept the puree of the pawpaw as a fat substitute in commercial food products or a food item itself. The pawpaw trees, which are about 20 to 30 feet tall, can grow in various regions of eastern North America, as far north as Ontario, Canada, as far south as Florida and as far west as Nebraska. The fruit, about three to six inches in length, has a tough green skin and orange or yellow pulp, with about six almond-shaped seeds.

Pawpaws haven't been commercially successful because they have a shelf life of only three days. But the fruit is undergoing a small revival across the country, and other universities are examining a variety of applications for the pawpaw, ranging from horticulture to medicinal.

Investigators hope to conduct more studies to determine whether the general public will accept pawpaw as a common food. The next study will explore ways to preserve and use the fruit. Investigators also will undertake nutrient analysis.

Further information. Melani Duffrin; phone: [phone]; email: [e-mail].