Avocado jelly: Formulation and optimization of an avocado gel using hydrocolloids

Abstract

A new food product based on avocados and hydrocolloids was developed. The combination of physical and chemical treatments was used to inhibit enzymatic browning of avocado flesh. Subsequently, different combinations of hydrocolloids were used to develop the food product. The optimal conditions to inhibit avocado flesh browning were the utilization of 0.01% w/v of ascorbic acid, 0.0035% w/v of sodium metabisulfite and a thermal treatment at 60 °C for 3 min. On the same basis, the combination of 1% w/v of both, agar-agar (AA) and locust bean gum (LBG), could gel-up to 70% w/v of the avocado treated pulp by preserving the texture of a gel similar to ricotta cheese. Finally, by image analysis, it was possible to correlate texture with roughness, as a means to further improve the development of this product. Finally, a brief methodology is presented with the amount of each ingredient for those interested in making this avocado gel.