Research Article - (2025) Volume 8, Issue 3

Standardization and qualitative analysis of freeze-dried avocado fruit powder.

Avocado is a highly nutritive fruit crop rich in monounsaturated fatty acids, antioxidant and bioactive phytonutrients. The pattern of consumption of avocado is a concern due to its unique climacteric nature with immediate ripening along with high polyphenoloxidase enzyme, results in rapid deterioration. Freeze drying separates moisture in the product by sublimation under freezing temperature and vacuum condition. Thus it is suitable for thermolabile and oxidation sensitive foods like avocado. Fresh ripe avocado fruit pulp added with food additives like maltodextrin, tricalcium phosphate, EDTA and potassium sorbate improves and maintains the physical and chemical properties of the freeze dried avocado powder. Adequate packaging in LDPE laminated aluminium pouches with minimum exposure to air and light and storage conditions at low temperature enhance the shelf life with maintaining the quality for three months. Physical parameters such as hygroscopicity and colour value a* and b* increased while L value decreased during storage. Nutritive attributes like vitamin C, total fat and organoleptic quality decreased towards the end of storage but the effect of maltodextrin was significant in reducing the loss. Peroxide value, water activity and microbial population were increased with the end of storage which were also regulated with increased concentration of maltodextrin.

Author(s):

Geethu M*, Neethu M, Saji Gomez

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