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American Journal of Food Technology

Year: 2011 | Volume: 6 | Issue: 8 | Page No.: 661-673
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Authors

I.W. Ofosu

I.W. Ofosu

A.A. Owusu

W.A. Mensah

J.H. Oldham

I. Oduro

Keywords

Research Article

Modeling the Formulation and Shelf Life of Avocado (Persea americana) Fruit Spread

I.W. Ofosu I.W. Ofosu's LiveDNA, A.A. Owusu, W.A. Mensah, J.H. Oldham and I. Oduro
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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