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VOL. 9, ISSUE 1 (2024)
Assessment of functional qualities of freeze-dried avocado fruit powder (cultivar-purple hybrid)
Authors
Subha S Nair, Anitha Chandran
Abstract
This study
investigated the functional properties of freeze-dried avocado powder, that
were grown in Wayanad district of Kerala. For producing the freeze-dried
avocado powder, frozen mashed avocado pulp sample were dried in Tray freeze
dryer facility. Samples were dried until constant weight was achieved after
they were blended into powders and analysed the functional properties of the
powder. Colour of the powder was green to purple, yield ratio was 96.50, water
absorption index 3.2 %, bulk density 0.285 kg/m3 and rehydration
ratio was 0.75. The freeze-dried pieces of avocado were easier to blend to a
light, free flowing powder which easily dehydrated to form which closely
resembled fresh avocado puree. Freeze drying is therefor an attractive option
to produce a high quality Purple hybrid avocado powder, without the use of heat
or the application of chemical preservatives to preserve colour.
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Pages:67-69
How to cite this article:
Subha S Nair, Anitha Chandran "Assessment of functional qualities of freeze-dried avocado fruit powder (cultivar-purple hybrid)". International Journal of Academic Research and Development, Vol 9, Issue 1, 2024, Pages 67-69
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