Abstract: Avocado, a tropical fruit has gained nutritional prominence in recent times due to its high lipid content. The aim of this work is to evaluate the fatty acid profile and nutritional values of Non-Lime treated avocado pulp and lime treated avocado pulp by freeze drying. Lime treatment helps to prevent the browning reaction of the pulp and also helps to improve the texture, colour and flavour of the powder. Drying applied in food preparation helps to extend the shelf life of the available seasonal fruit and avoid transportation problem of fruit. Freeze-dried avocado had high water absorption capacity and rate. Freeze-dried and rehydrated samples were harder and softer respectively than fresh avocado. The result indicates that the fatty acid profile and nutrient values are slightly variable in the two types of avocado powder (Non-Lime and lime treated) and also browning is prevented to a larger extent.
Keywords: Avocado, Freeze dried, Lime treatment, Fatty acid profile.
Title: FATTY ACID PROFILE OF FREEZE –DRIED AVOCADO POWDER
Author: Jobil.J.Arackal, Dr.S.Parameshwari
International Journal of Interdisciplinary Research and Innovations
ISSN 2348-1218 (print), ISSN 2348-1226 (online)
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