Scholarlink

<p>Avocado is a tropical fruit that is widespread in Brazil, and this fruit is considered to be nutrient-dense. The work aimed to prepare and characterize avocado pulp flour and apply it in pasta elaboration. The fresh product (T1) was subjected to dehydration by microwave (T2) and oven (T3). Peroxide index ranged from 11.02 (T2) to 31.45 meq O<sub>2</sub> kg<sup>−1</sup> (T1), acidity from 0.09 (T1) to 0.29% (T2), moisture from 5.94 (T3) to 30.36% (T1), lipid from 8.75 (T1) to 15.80% (T3), and ash content from 0.90 (T1) to 1.05% (T2). Adding avocado flour to pasta produced functional advantages. Pasta made with avocado flour had an intense, vibrant yellow color, with good sensory acceptance. Microwave drying preserved more carotenoids (7.13&#xa0;mg kg<sup>−1</sup>) than oven drying (3.7&#xa0;mg kg<sup>−1</sup>). Furthermore, avocado flour is rich in lipids and proteins, becoming an option for nutritional enrichment of the paste. Multivariate analysis indicated that the treatments applied affected the physical-chemical and sensory characteristics of the paste. This research provides valuable insights into the favorable nutritional properties of pasta made with flour avocado pulp, reassuring its quality and potential of this raw material for application in food.</p>

错误：搜索内容不能为空，请输入英文关键词
错误：关键词超出字数限制，请精简
高级检索

Preparation of pasta with avocado flour (Persea Americana Mill): physicochemical, sensory, and multivariate analysis

  • 期刊论文

  • 发表日期：

    2025年10月11日

查看全文
  • Bruna da Fonseca Antunes,
  • Lucas da Silva Barboza,
  • Igor Henrique de Lima Costa,
  • Raquel Moreira Oliveira,
  • Andressa Carolina Jacques,
  • Márcia Arocha Gularte,
  • Carla Rosane Barboza Mendonça

摘要

Avocado is a tropical fruit that is widespread in Brazil, and this fruit is considered to be nutrient-dense. The work aimed to prepare and characterize avocado pulp flour and apply it in pasta elaboration. The fresh product (T1) was subjected to dehydration by microwave (T2) and oven (T3). Peroxide index ranged from 11.02 (T2) to 31.45 meq O2 kg−1 (T1), acidity from 0.09 (T1) to 0.29% (T2), moisture from 5.94 (T3) to 30.36% (T1), lipid from 8.75 (T1) to 15.80% (T3), and ash content from 0.90 (T1) to 1.05% (T2). Adding avocado flour to pasta produced functional advantages. Pasta made with avocado flour had an intense, vibrant yellow color, with good sensory acceptance. Microwave drying preserved more carotenoids (7.13 mg kg−1) than oven drying (3.7 mg kg−1). Furthermore, avocado flour is rich in lipids and proteins, becoming an option for nutritional enrichment of the paste. Multivariate analysis indicated that the treatments applied affected the physical-chemical and sensory characteristics of the paste. This research provides valuable insights into the favorable nutritional properties of pasta made with flour avocado pulp, reassuring its quality and potential of this raw material for application in food.