Functional Foods produced from avocado fruits

Document Type : Original research paper

Authors

1 Food Sci. and Tech. Dept., Fac. of Agric. Tanta Univ.

2 food technology research institute

3 Food Sci. and Tech. Dept., Fac. of Agric. kafer eksheikh Univ.

Abstract

The study aimed to evaluate the nutritional and phytochemical properties of Avocado fruit and explore the possibility of using Avocado puree as a fat replacer in muffins to create functional foods rich in phytochemical compounds. The results showed that Avocado fruit has a high crude fat content of 15.80%, primarily composed of monounsaturated fatty acids (MUFA). The ash content was low at 1.20%, while the crude fiber content was relatively high at 6.80%. Avocado fruit is also notable for its mineral content, with high levels of potassium (495.0 mg/100g) and moderate levels of phosphorus (58.0 mg/100g), magnesium (30.0 mg/100g), and calcium (13.20 mg/100g). Additionally, Avocado fruit is a good source of various vitamins. The predominant phenolic compound in Avocado fruit flesh was chlorogenic acid (17.38%). Avocado fruit oil is known for its high content of monounsaturated fatty acids, particularly oleic acid (C18:1), which makes up the majority of the fatty acids in avocado oil at 50.85%. Avocado oil also contains significant amounts of palmitic acid (C16:0) at 28.06% and linoleic acid (C18:2) at 12.87%. The study found that the addition of Avocado puree as a fat replacer in muffins did not have a significant effect on the sensory characteristics of the prepared muffins, even at 100% replacement levels. Based on these results, the study suggests that muffins containing Avocado puree as a fat replacer can be developed as functional foods.

Keywords

Journal of Sustainable Agricultural and Environmental Sciences
Volume 2, Issue 4
November 2023
Pages 73-80

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