Stability and sensory quality of spray dried avocado paste
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Avocado (Persea americana) paste was spray dried at inlet air temperature of 180 °C, 80 °C outlet air temperature, air velocity of 27 m/s and a feed flow rate of 0.642 l/min. Lipids in the paste were emulsified using 10%25 Monoacylglyceride (MAG). Treatments were applied according to the following antioxidants mixtures: 1) BHA (butylated hydroxyanisole)%2bBHT (butylated hydroxytoluene) (0.05%25 each); 2) TBHQ (Tertiary butylated hydroxyquinone)%2bCitric Acid (0.05%2b0.1%25); 3) BHA%2bBHT%2bCitric Acid (0.05%2b0.05%2b0.1%25); 4) BHA%2bPropyl gallate (0.05%2b0.05%25); or 5) BHA%2bPropyl gallate%2bCitric acid (0.05%2b0.05%2b0.1%25). Samples were stored at 6, 12, 25, 28 and 40 °C. Peroxide values were determined periodically. Development of rancidity was detected by sensory evaluation of the samples. For samples kept at 6 and 12 °C, an antioxidant mixture containing BHA and propyl gallate at 0.05%25 gave the least protection to the stored avocado powder. The mixture containing TBHQ and citric acid yielded the lowest rancidity development.Avocado (Persea americana) paste was spray dried at inlet air temperature of 180°C, 80°C outlet air temperature, air velocity of 27 m/s and a feed flow rate of 0.642 1/min. Lipids in the paste were emulsified using 10 %25 Monoacylglyceride (MAG). Treatments were applied according to the following antioxidants mixtures: 1) BHA (butylated hydroxyanisole) %2b BHT (butylated hydroxytoluene) (0.05 %25 each); 2) TBHQ (Tertiary butylated hydroxyquinone) %2b Citric Acid (0.05 %2b 0.1 %25); 3) BHA %2b BHT %2b Citric Acid (0.05 %2b 0.05 %2b 0.1 %25); 4) BHA %2b Propyl gallate (0.05 %2b 0.05 %25); or 5) BHA %2b Propyl gallate %2b Citric acid (0.05 %2b 0.05 %2b 0.1 %25). Samples were stored at 6, 12, 25, 28 and 40 °C. Peroxide values were determined periodically. Development of rancidity was detected by sensory evaluation of the samples. For samples kept at 6 and 12 °C, an antioxidant mixture containing BHA and propyl gallate at 0.05%25 gave the least protection to the stored avocado powder. The mixture containing TBHQ and citric acid yielded the lowest rancidity development.
