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American Journal of Food Technology
  Year: 2011 | Volume: 6 | Issue: 8 | Page No.: 661-673
DOI: 10.3923/ajft.2011.661.673
 
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Modeling the Formulation and Shelf Life of Avocado (Persea americana) Fruit Spread
I.W. Ofosu, A.A. Owusu, W.A. Mensah, J.H. Oldham and I. Oduro

Abstract:
The aim of this study was to use a systematic scientific mixture design to formulate avocado fruit spread in order to retain its aesthetic properties. A two level-factorial with four formulation factors; masses of avocado pulp, sugar, gum and miscellaneous were varied to give a total of eight coded products, which were quantitatively sensory evaluated by eight trained panelists. The data obtained were modeled and used to predict the fruit spread formulation as 50 g of avocado pulp, 5 g of sugar, 9 g of miscellaneus, 0.5 g of xanthan gum on the sensory scores of color (0.52), taste (0.64), aroma (0.71), spreadability (0.72) and finger feel (0.80). The shelf life studies were done by running three tests: Peroxide value, sensory evaluation of spread color intensity on a score card with 1-10 cm scale and total colony forming unit. Though the shelf lives were modeled on three parameters it was rather concluded on microbial safety consideration as 47.50 days at a refrigeration temperature since color and peroxide deterioration could be easily controlled by additives.
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How to cite this article:

I.W. Ofosu, A.A. Owusu, W.A. Mensah, J.H. Oldham and I. Oduro, 2011. Modeling the Formulation and Shelf Life of Avocado (Persea americana) Fruit Spread. American Journal of Food Technology, 6: 661-673.

DOI: 10.3923/ajft.2011.661.673

URL: https://scialert.net/abstract/?doi=ajft.2011.661.673

 
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