Formulation of tortilla chips supplemented with avocado (Persea amaericana) seed flour

Title : Formulation of tortilla chips supplemented with avocado (Persea amaericana) seed flour

Abstract:

The global increase in avocado (Persea americana Mill.) production and consumption has led to more agro- industrial waste, with seeds making up about 13–18% of the fruit' s weight. Although often discarded, avocado seeds are rich in dietary fiber, resistant starch, and phenolic compounds with antioxidant properties, making them a promising raw material for functional foods. This study explored the possibility of adding avocado seed flour (ASF) to totopos, a traditional Mexican deep- fried corn snack, and evaluated its sensory acceptance among consumers in Puebla, Mexico. Three formulations were created by replacing commercial corn flour with ASF at 20% (sample 1020), 40% (1040), and 60% (1060), along with a control containing no ASF (1080). Seventy untrained panelists aged 12–75 rated seven attributes — color, odor, resistance, thickness, texture, crunchiness, and flavor — using a five- point scale in a hedonic sensory test. Oil absorption during frying was also measured gravimetrically for all samples. Data analysis involved one- way ANOVA and Tukey' s post- hoc test (α=0.05). Significant differences emerged among samples for all attributes except visual appeal. Flavor showed the highest F- value (F=55. 55.81), followed by crunchiness (F=45. 69) and texture (F=36. 36.85), indicating ASF' s significant impact on key hedonic traits. The 40% substitution (1040) received the highest overall liking, especially for texture and crunchiness, while the 60% sample scored lower but still acceptable. Oil absorption increased proportionally with ASF content, from an average of 20. 29% (1020) to 27. 18% (1060). The results show that partial corn flour replacement with ASF at moderate levels produces a sensorially competitive snack and highlights an underutilized by- product. This research supports using avocado seed derivatives in savory foods, reducing waste, and creating functional snacks. Future studies should examine the nutritional content, shelf stability, and bioactivity of ASF- enriched totopos.

Biography:

Dr. Teresa Cerón studied food science at Universidad de las Américas Puebla, México, and graduated with an MS in 2008. She worked at Universidad del Mar in Oaxaca, where she joined the Food Innovation investigation group. She received her PhD degree in 2014 at the same institution, working on a research project entitled “Pulsed electric field pre-treatment evaluation in different extraction methods over the chemical characteristics and yield of three pepper species.” She obtained the Full-time professor position at the Benemérita Universidad Autónoma de Puebla in the same year. She has worked on several research projects focused on decreasing food waste through sustainable food innovation.