Abstract
Abstract In Peru, approximately 20% of the production of avocado var. Hass is discarded due to its low quality, and sold at low prices in local markets. The aim of this study was to optimize the blanching time and temperature to produce avocado pulp, using low quality discarded fruits as the raw material. The process was optimized using Response Surface Methodology with a 22 central composite rotational design (R2 ≥ 0.75; p < 0.05). The independent variables studied were the blanching time (0, 1.5, 5, 8.5, 10 min) and temperature (65, 68, 75, 82, 85 °C), where the avocados were blanched by immersion (with peel), and the pulp extracted, processed, vacuum sealed (0.035 MPa) and stored under refrigeration at 5 °C for 49 days. The low quality discarded avocados were shown to be ideal for pulping, since 98% of the fruits had an oil content below 15% with an average pulp yield of 79.23%. The results indicated that longer blanching times and higher temperatures of above 5 min and 75 °C, respectively, retained the green colour and increased the brightness of the pulp, avoiding enzymatic browning. In addition, the increase in both contributed to the stability of the product acidity and pH level, extending its shelf life. However, in the sensory analysis, the pulp submitted to temperatures above 82 °C obtained the lowest scores for taste, odour and general acceptance due to the presence of a bitter taste and unpleasant odours in the pulp. The central point trials (5 min; 75 °C) presented the best scores for the independent variables such as colour, taste, odour and sensory texture, also showing good physicochemical stability with a shelf life of 37 days.
Highlights
In 2017, the production of avocados in Peru exceeded 470 thousand tons, of which 53% was destined for export, placing it as the second avocado supplier worldwide (Asociación Peruana de Productores de Palta del Perú, 2018)
3.1 Relationship moisture-oil contend in Low-Caliber Discard (LCD) Hass avocados The linear regression of the obtained data is shown in Figure 2, where it is observed that there is an inversely proportional relationship between moisture and oil content in LCD Hass avocados, being that fruits with higher %H have lower %OC
Our results are similar to those obtained by Loayza et al (2015) who established the relationship between moisture and oil content for commercial avocados, grown in the Casma valleys, in the equation %OC = 59.89 - 0.598%H with R2 = 0.41; but differ from those obtained for fruits from Huaura valley, where the equation was %OC = 64.62 - 0.65%H with R2 = 0.65
Summary
In 2017, the production of avocados in Peru exceeded 470 thousand tons, of which 53% was destined for export, placing it as the second avocado supplier (in volume) worldwide (Asociación Peruana de Productores de Palta del Perú, 2018). According to Grewal et al (2019), this cult of perfection in food causes the sacrifice of many nutritious and high-value foods. This is the case of Low-Caliber Discard (LCD) Hass avocado that, despite the difference in size, has the same components as a normal size avocado, since this fruits just can differ quantitatively based on climate, place, and type of crop (Salazar-García et al, 2011). Oil content is considered one of the main selection parameters to determine its destination of production (Ortiz et al, 2003), fruits with a high oil content (greater than 15%) are commonly used to the extraction of oil for cosmetic use, while those with a lower oil content are destined to the production of pulp (Jiménez et al, 2004)
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