Macey A. Mahawan1, Ma. Francia N. Tenorio, Jaycel A. Gomez and
Rosenda A. Bronce
Chemical and Food Engineering Department, College of Engineering,
Architecture and Fine Arts, Batangas State University, Alangilan, Batangas
City, Philippines
macey.mahawan@gmail.com, ma.francia.tenorio@gmail.com
Date Received: September 30, 2015; Date Revised: November 5, 2015
Asia Pacific Journal of Multidisciplinary Research
Vol. 3 No. 4, 34-40
November 2015 Part V
P-ISSN 2350-7756
E-ISSN 2350-8442
Characterization of Flour from Avocado Seed Kernel 745 KB 1 downloads
Macey A. Mahawan1, Ma. Francia N. Tenorio, Jaycel A. Gomez and Rosenda A. Bronce Chemical...
The study focused on the Characterization of Flour from Avocado Seed Kernel. Based on the findings of the study the percentages of crude protein, crude fiber, crude fat, total carbohydrates, ash and moisture were 7.75, 4.91, 0.71, 74.65, 2.83 and 14.05 respectively. On the other hand the falling number was 495 seconds while gluten was below the detection limit of the method used. Moreover, the sensory evaluation in terms of color, texture and aroma in 0% proportion of Avocado seed flour was moderate like and slight like for 25% and 50% proportions of Avocado seed flour. On the otherhand, the taste of the biscuits prepared with 0% Avocado seed flour was moderate like, in 25% proportion of Avocado seed flour were slight like and in 50% proportion was neither liked nor disliked. The overall acceptability results for 0% proportion of Avocado seed flour was moderate like and slight like for 25% and 50% proportions of Avocado seed flour. Furthermore, the computed p values for the comparison of the level of acceptability in terms of color, texture, aroma, taste and overall acceptability of biscuits using 0%, 25%, and 50% avocado seed flour were lower than 0.05. Thus the null hypothesis is rejected.
Keywords – Avocado, falling number, gluten, organoleptic, proximate analysis