Title : Formulation of tortilla chips supplemented with avocado (Persea amaericana) seed flour
Abstract:
Avocado is widely consumed, generating significant waste in the form of peel and seed. In response, the development of flour from avocado seed was proposed as an alternative for by-product utilization. The aim of this study was to develop and evaluate tortilla chips supplemented with avocado seed flour to determine their acceptance, color, and oil absorbance. Sensory evaluation was made using a 5-point hedonic scale, colorimetry was made using a colorimeter using the L*a*b* scale, and oil absorbance was determined using the Soxhlet extraction method. All experiments were performed in triplicate and analyzed using ANOVA and Tukey’s test with a significance level of 0.05. Three samples were formulated with 20%, 40%, and 60% substitutions of avocado seed flour. All formulations showed yellow and red coloration, which is due to the seed’s pigment oxidation. Formulation with 40% of supplementation had the highest consumer acceptance. Also, it was observed that the 20% formulation showed the lowest oil absorption. All formulations demonstrate an increase in fiber content compared to the control formulation. The results showed good sensory acceptance, particularly at medium substitution levels, suggesting that avocado seed flour may be a viable and innovative alternative for snack production, promoting sustainability and the development of functional flours. Formulation with 40% of substitution showed a more.
