Department of Food Science and Microbiology, Auckland University of Technology, New Zealand.
Department of Chemistry, Auckland University of Technology, New Zealand; The MacDiarmid Institute for Advanced Materials and Nanotechnology, New Zealand.
Food Chem. 2023 Jan 15;399:134011. doi: 10.1016/j.foodchem.2022.134011. Epub 2022 Aug 25.
Avocado seeds account for 13% of the waste from industrial production of cold-pressed avocado oil (CPAO). Therefore, the aim of this study was to valorise avocado seeds by converting it into an extruded snack product using a friction cooker and comparing their textural and physical characteristics to extruded brown rice and malted barley ready to eat (RTE) snacks. Concentration of toxins; amygdalin and persin were compared in extruded avocado seed and fresh avocado seeds. Avocado seed extrudates were significantly lower in lateral expansion, apparent density, porosity, hardness, and crispiness compared to brown rice extrudates. Antioxidant capacity and total phenolic content (TPC) was highest in freeze-dried avocado seeds. Antioxidant capacity and TPC of avocado seed extrudates were significantly higher than brown rice and malted barley. The concentrations of both amygdalin and persin in the RTE avocado seed snack were present at non-toxic levels (2.6 × 10 mg/g and 0.68 mg/g respectively).
鳄梨籽占冷榨鳄梨油（CPAO）工业生产废料的 13%。因此，本研究旨在通过使用摩擦烹饪器将鳄梨籽转化为膨化小吃产品，将其转化为膨化小吃产品，并将其质地和物理特性与膨化糙米和膨化麦芽大麦即食（RTE）小吃进行比较。比较了膨化鳄梨籽和新鲜鳄梨籽中毒素的浓度；苦杏仁苷和巴期丁。与膨化糙米相比，鳄梨籽膨化物的横向膨胀度、表观密度、孔隙率、硬度和脆性明显降低。冻干鳄梨籽的抗氧化能力和总酚含量（TPC）最高。鳄梨籽膨化物的抗氧化能力和 TPC 明显高于糙米和麦芽大麦。RTE 鳄梨籽小吃中苦杏仁苷和巴期丁的浓度均处于无毒水平（分别为 2.6×10mg/g 和 0.68mg/g）。
