Nyakang'i Clinton O, Marete Eunice, Ebere Rebecca, Arimi Joshua M
Department of Food Science, Meru University of Science and Technology, Meru, Kenya.
Department of Physical Sciences, Meru University of Science and Technology, Meru, Kenya.
Int J Food Sci. 2023 May 31;2023:6860806. doi: 10.1155/2023/6860806. eCollection 2023.
Consumption of avocado ( Mill.) has increased worldwide in recent years. The avocado pulp is used, but the peel and seed are discarded as waste. Studies have shown that the seeds are rich in phytochemicals that can be utilized in food systems. The objective of this study was to evaluate the potential of Hass avocado seed as a source of polyphenols in the processing of model beverages and baked products with functional properties. The proximate analysis of the avocado seed powder was carried out. The shelf life of phenols in avocado seed powder (ASP) stored in dark, amber-colored bottle and transparent bottle was studied for six months. The seed extract was incorporated into model beverages of different pHs stored at refrigerated and ambient temperatures, and the shelf life was monitored for 20 weeks. The seed powder was incorporated into baked products at 0, 15, 30, or 50% followed by total phenolic content and sensory property analysis. Proximate composition of the seed powder for moisture, ash, protein, fiber, fat, and total carbohydrates was 14.19, 1.82, 7.05, 4.00, 13.64, and 59.30 percent, respectively. During storage of the seed powder, there was no significant difference ( > 0.05) in the phenol content under the different storage light conditions for six months. In the model beverages, lower pH levels (2.8, 3.8, and 4.8) and those stored at ambient temperatures (25°C) recorded lower phenol content than the control pH, i.e., 5.5, and those under refrigerated conditions throughout the storage period studied (20 weeks). The concentration of phenols in the baked products increased with increasing avocado seed powder. The color of all the queen cake formulations was liked very much by the sensory panel. The aroma of 0% and 15% ASP was liked very much, while the other formulations (30% and 50%) were liked moderately. The taste rating and overall acceptability decreased with an increasing avocado seed powder in the queen cake formulations. Avocado seed extracts can be incorporated to prepare functional beverages and functional baked products that are acceptable by sensory panelists.
近年来，鳄梨（Mill.）在全球范围内的消费量有所增加。人们食用鳄梨果肉，但果皮和果核则作为废弃物被丢弃。研究表明，鳄梨果核富含可用于食品体系的植物化学物质。本研究的目的是评估哈斯鳄梨果核作为多酚来源在具有功能特性的模型饮料和烘焙食品加工中的潜力。对鳄梨果核粉进行了近似分析。研究了鳄梨果核粉（ASP）分别储存在深色、琥珀色瓶和透明瓶中六个月期间酚类物质的保质期。将果核提取物添加到不同pH值的模型饮料中，分别储存在冷藏和室温条件下，并监测其20周的保质期。将果核粉以0%、15%、30%或50%的比例添加到烘焙食品中，随后进行总酚含量和感官特性分析。果核粉中水分、灰分、蛋白质、纤维、脂肪和总碳水化合物的近似组成分别为14.19%、1.82%、7.05%、4.00%、13.64%和59.30%。在果核粉储存期间，不同储存光照条件下六个月内酚类物质含量无显著差异（>0.05）。在模型饮料中，较低的pH值（2.8、3.8和4.8）以及室温（25°C）储存的饮料在整个研究储存期（20周）内的酚类物质含量低于对照pH值（即5.5）以及冷藏条件下的饮料。烘焙食品中酚类物质的浓度随着鳄梨果核粉添加量的增加而增加。所有皇后蛋糕配方的颜色都很受感官评价小组的喜爱。0%和15%ASP的香气很受喜爱，而其他配方（30%和50%）的香气则受到中等程度的喜爱。在皇后蛋糕配方中，随着鳄梨果核粉添加量的增加，口感评分和总体可接受性下降。鳄梨果核提取物可用于制备感官评价小组成员可接受的功能性饮料和功能性烘焙食品。
