Rozan Mahmoud, Alamri Eman, Bayomy Hala
Department of Food Science and Technology, Damanhour University, Egypt.
Department of Nutrition and Food Science, Tabuk University, Saudi Arabia.
Saudi J Biol Sci. 2022 Jun;29(6):103295. doi: 10.1016/j.sjbs.2022.103295. Epub 2022 Apr 21.
In this study, the use of fermented Hass avocado kernel (FHK) with to produce functional biscuits was examined. The chemical composition and antinutrient factors were evaluated for raw and fermented Hass avocado kernels. Fatty acids were separated by gas liquid chromatography. The physical properties, color, and sensory attributes of the biscuits were assessed using professional methods. The protein increased by 54% after fermentation to become (7.93%) in FHK while it was 5.15% in raw Hass avocado kernel (RHK). The crude fiber and ash decreased after fermentation by 18% and 8%, respectively. A significant (p < 0.05) increase was recorded in total phenol content, antiradical effect against DPPH and flavonoid content of FHK compared with RHK. After fermentation, reduction of tannins content was 80.76%, oxalates content 89.95%, alkaloids 70%, while traces of phytates and saponin were detected. The relative density, saponification value and iodine value of FHK oil were 0.917 g/ml, 212.26 mg KOH/g oil and 72.74 g Iodine/100 g oil, respectively. FHK oil had the following sequence: PUFA (51.54%) > SFA (26.72%) > MUFA (21.83%). The highest spread ratio (6.17) was recorded in biscuits produced by replacing 10% of FHK. Difference between the biscuit samples in the color from all treatments was completely compatible with the sensory evaluation results. Substituting 5% and 10% of FHK flour significantly improved both the brittleness and the total percentage of replacement.
在本研究中，对使用发酵哈斯鳄梨籽（FHK）制作功能性饼干进行了研究。对生的和发酵后的哈斯鳄梨籽的化学成分和抗营养因子进行了评估。脂肪酸通过气相色谱法分离。使用专业方法评估了饼干的物理性质、颜色和感官特性。发酵后蛋白质增加了54%，在FHK中达到（7.93%），而生哈斯鳄梨籽（RHK）中为5.15%。发酵后粗纤维和灰分分别降低了18%和8%。与RHK相比，FHK的总酚含量、对DPPH的抗自由基作用和类黄酮含量显著（p < 0.05）增加。发酵后，单宁含量降低了80.76%，草酸盐含量降低了89.95%，生物碱降低了70%，同时检测到微量的植酸盐和皂苷。FHK油的相对密度、皂化值和碘值分别为0.917 g/ml、212.26 mg KOH/g油和72.74 g碘/100 g油。FHK油的脂肪酸顺序为：多不饱和脂肪酸（PUFA，51.54%）>饱和脂肪酸（SFA，26.72%）>单不饱和脂肪酸（MUFA，21.83%）。用10%的FHK替代制作的饼干具有最高的涂抹率（6.17）。所有处理的饼干样品在颜色上存在差异，这与感官评价结果完全相符。用5%和10%的FHK面粉替代显著改善了饼干的脆性和总替代率。
