USE OF AVOCADO OIL FRUITS AS FAT REPLACER IN SOME FOOD PRODUCTS | ||||
| Journal of Productivity and Development | ||||
| Article 6, Volume 21, Issue 2, April 2016, Page 187-201 PDF (441.39 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jpd.2016.42266 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
| Mohamed Elsorady* 1; Insaf Khalil1; Hassan Abd Elkarim2 | ||||
| 1Food Technology Research Institute, ARC., Giza, Egypt. | ||||
| 2Horticulture Research Institute, ARC., Giza, Egypt. | ||||
| Abstract | ||||
| The aim of this work was to produce avocado mayonnaise without egg as special foods. This study evaluated avocado (Perseaamericana, Millcvs. Hass and Fuerte) (season 2015). Dry matter, oil content and fatty acid composition were examined and compare it with Maraqiolive oil. Dry matter and oil content of both avocado cultivars were 29.77, 22.00 and 27.85, 20.30%, for Hass and Fuerte, respectively. The results showed that avocado oils were very close to olive oil. Avocado is nutritionally rich in many health related components and a valuable energy source due to their high quality fat content. In conclusion, avocado oil showed higher PUFA/SFA ratio than olive oil. According to total phenol contents and the lipid profile, the stability of avocado oils was similar to that of olive oil. The composition of Hass and Fuerte avocado oils were closed with this of Maraqi olive oil. | ||||
| Keywords | ||||
| Avocado (Perseaamericana); Fatty acid composition; olive oil; avocado mayonnaise | ||||
|
Statistics Article View: 153 PDF Download: 930 |
||||
