Acceptability and centesimal composition of foods developed with avocado pulp

• Main Authors: Edilene do Nascimento Nunes, Regina Célia Rodrigues de Miranda Milagres, Cristiane Gonçalves de Oliveira Fialho, Eliana Carla Gomes de Souza
• Format: Article
• Language: English
• Published: Universidade Estadual de Londrina 2018-07-01
• Series: Semina : Ciências Biológicas e da Saúde
• Subjects: Análise sensorial; Composição química; Desenvolvimento de produtos
• Online Access: http://www.uel.br/revistas/uel/index.php/seminabio/article/view/29441

Given that the avocado is a product with affordable cost and high nutritional value, the development of pizza and flan pasta with avocado pulp is one of the strategies in the search of preventive resources for chronic non-transmitted diseases. The objective of the study was to evaluate the acceptability and centesimal composition of products with avocado pulp. A pizza dough was developed with avocado pulp and a flan was made with avocado pulp and chia. The investigation focused on the levels of moisture, ashes, proteins, lipids, carbohydrates and calories and the acceptability through sensorial analysis. The pizza dough with avocado was less caloric and contained lower amounts of macromolecules in comparison to the control. Regarding the sensorial attributes, it obtained good acceptability in color and texture, however, the taste and the overall impression received 5.7 and 6.2, respectively. The amount of calories in the flan was inferior than those found in commercially available desserts. The preparation was well accepted in all evaluated parameters, with values around 7 (I moderately liked it). It is concluded that the pizza dough with avocado needs further studies to improve the residual bitter taste, conversely, the flan has the potential to be offered in the market due to its nutritional value and good acceptance.