Study of the Physical, Chemical, and Biologically Active Properties of Avocado Pulp (Persea americana), and Its Use in the Preparation of Some Functional Dairy Products

Abstract

This research conducted with the aim of manufacturing healthy products (yoghurt and local cream cheese) rich in bioactive compounds and healthy fatty acid using avocado fruit pulp. Avocado pulp used in the manufacture of yoghurt at two, four, and six percent, and the yoghurt stored at 4ﹾ C for seven days. Local cream cheese was handmade by replacing animal butter with 15% avocado pulp. The content of phenolic compounds in fresh avocado pulp determined using HPLC, where it was found to be rich in kaempferol 30.88 ppm, ferulic acid 30.25 ppm, apigenin 22.58 ppm, quercetin 18.98 ppm, and P-coumaric acid 12.66 ppm, as well as rich in some fatty acids: oleic 59.58%, palmitic 17.58%, and α-linolenic 18.05%. Compared to the control sample at the first day of storage, the avocado-fortified yoghurt led to an increase in antioxidant activity by 10.86%, 25.12%, and 34.63%, and in total phenolic content by 129.55%, 343.18%, and 404.55%. The yoghurt sample at four percent was the most accepted in texture, taste, flavor, and general acceptance, and the avocado added a buttery, astringent, and distinct taste to the avocado-fortified samples. Also, the manufactured of local cream cheese by avocado led to a decrease in moisture and fat, and an increase in acidity and total solids, and it was possible to obtain a low-fat functional food with high nutritional value. Results showed that supporting yoghurt with avocado had a positive effect on reducing the total number of microorganisms and was free of molds, yeasts, and coliform growths during storage.