Physical Characteristics and Nutritional Quality of Frozen Avocado (Persea americana) Pulp during Storage

Abstract

Avocados are well known for their rich flavour, creamy texture and promising health benefits. Many promising products can be developed from avocado pulp. The study was conducted to evaluate the physical characteristics and nutritional information of frozen avocado pulp during storage. The frozen avocado pulp was evaluated at 6-month intervals for proximate composition, total sugar, total sodium, soluble and insoluble fibre, and dietary fat (polyunsaturated, monounsaturated and saturated fat). Changes in pH, total soluble solids, viscosity and colour properties were also evaluated. Little variation in pH and total soluble solids (TSS) was observed from 6 months to the end of the storage study. Total sugar was positively correlated with TSS, with total sugar decreasing from 2g/100g at 0 months and not being detected from 6 to 12 months of storage. Hass avocado contains about 160 kcal/100g, while our findings were significantly lower than those for Hass avocado (87.3 kcal/100g). Avocado calories come mostly from its high fat content. The variety studied (QAV1) can be considered a lower-calorie avocado compared with the Hass variety. Pre-treatment with 0.2% sodium metabisulphite and 0.2% ascorbic acid, followed by blast freezing and frozen storage, preserved the avocado pulp without jeopardising its physical and nutritional values during the storage period.