A research team has successfully developed and characterized a pasta enriched with avocado pulp flour, offering an innovative approach to reducing post-harvest fruit waste and enhancing food nutrition.
The study compared three treatments — fresh (T1), microwave-dried (T2), and oven-dried (T3) pasta — to determine how processing affected the physicochemical, bioactive, and sensory qualities of the final product.
Key findings include:
- Microwave-dried pasta (T2) showed superior carotenoid retention (7.13 mg/kg) and reduced peroxide formation, maintaining higher antioxidant activity and color vibrancy.
- Oven drying (T3) yielded higher lipid content (15.80%) but led to greater pigment loss.
- The moisture content dropped significantly from 30.36% (fresh) to 5.94% (oven-dried), improving shelf stability.
- Sensory evaluations by 50 panelists rated all samples between “indifferent” and “liked slightly,” with microwave-dried pasta receiving slightly higher scores for color and texture.
- Multivariate analysis (PCA and FA) revealed that drying methods significantly influenced both chemical composition and consumer perception.
Despite modest sensory scores (acceptance index ~60%), the researchers note that the unfamiliarity of avocado-based pasta may have influenced judgments. The team emphasizes that avocado flour retains bioactive compounds like phenolics, carotenoids, and antioxidants, confirming its potential for use in functional foods and nutritional product development.
The study concludes that microwave drying is the most effective processing method, producing pasta with enhanced lipid preservation, carotenoid stability, and appealing color, positioning avocado flour as a sustainable alternative for nutrient fortification in bakery and pasta products.
Reference
da Fonseca Antunes, B., da Silva Barboza, L., de Lima Costa, I. H., Oliveira, R. M., Jacques, A. C., Gularte, M. A., & Mendonça, C. R. B. (2025). Preparation of pasta with avocado flour (Persea Americana Mill): physicochemical, sensory, and multivariate analysis. Journal of Food Measurement and Characterization. https://doi.org/10.1007/s11694-025-03659-y
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