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    Wyświetlanie 1-4 z 4
    Tytuł:
    Some Engineering Properties and Natural Durability of Avocado (Persea americana Mill.) Pulp and Seed
    Autorzy:
    Nwaokobia, K.
    Oghomwen, O. H.
    Omoregie, P. O.
    Powiązania:
    https://bibliotekanauki.pl/articles/1177921.pdf
    Data publikacji:
    2018
    Wydawca:
    Przedsiębiorstwo Wydawnictw Naukowych Darwin / Scientific Publishing House DARWIN
    Tematy:
    Avocado
    Persea americana
    mechanical properties
    storage of avocado pulp and seed
    Opis:
    An investigation on Some Engineering Properties and natural durability of Avocado (Persea americana Mill.) pulp and seed were carried out in different locations. Avocado fruit is a tropical fruit and is one of the most productive plants per unit of cultivated area. Avocado stands out for its high nourishing value and it is usefulness to growth and development. It has also been the subject of intense and varied use in the past not only for its importance in food but also for medicinal needs. From the investigation carried out on mechanical properties, avocado seed will attain a value of 2352.200N force at peak and any value higher than this; will cause it to break when determining the effect of moisture content on avocado seed along longitudinal loading. In the same vein, avocado seed will attain a value of 1497.000N force at peak and any value higher than this; will cause it to break when determining the effect of moisture content on avocado seed along axial loading. The thermal properties investigated were thermal conductivity, thermal diffusivity, ash, specific heat and calorific value. This research work and results obtained will enable engineer in designing machines that can be used for processing, handling and storage of avocado pulp and seed.
    Źródło:
    World Scientific News; 2018, 97; 125-138
    2392-2192
    Pojawia się w:
    World Scientific News
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Physicochemical Properties, Antioxidant Capacity, and Consumer Acceptability of Ice Cream Incorporated with Avocado (Persea Americana Mill.) Pulp
    Autorzy:
    Moolwong, Jutamas
    Klinthong, Worasaung
    Chuacharoen, Thanida
    Powiązania:
    https://bibliotekanauki.pl/articles/16538556.pdf
    Data publikacji:
    2023-09-06
    Wydawca:
    Instytut Rozrodu Zwierząt i Badań Żywności Polskiej Akademii Nauk w Olsztynie
    Tematy:
    avocado pulp
    fiber-rich ice cream
    antioxidant capacity
    textural property
    Opis:
    Avocado pulp is low in sugar contents but quite high in dietary fiber, nutrients, and phytochemicals with potential health benefits. In this study, the avocado pulp was incorporated into ice cream. The effects of replacing milk fat with avocado on the physical and chemical properties of ice cream and consumer acceptability were evaluated. Milk fat-based ingredients of the ice cream were partially replaced with avocado pulp at ratios of 10, 20, and 30% (w/w). All ice creams were subjected to physical and chemical analyses and were evaluated in sensory acceptability tests. Replacing milk fat with avocado pulp significantly reduced moisture content, protein, and fat content, while it increased the carbohydrate (3.70 to 7.91 g/100 g) and crude fiber content (0.39 to 1.38 g/100 g). A higher content of avocado pulp caused a reduction in overrun and retarded the melting rate due to the effect of high fiber content. Increased viscosity and hardness were observed. The ice cream with the highest avocado pulp content had approximately 3-fold higher total phenolic content determined by the Folin-Ciocalteau method and 2-fold higher antioxidant capacity evaluated as DPPH• and ABTS•+ scavenging activity, and ferric reducing antioxidant power compared to that of the control. Sensory evaluation showed the 20% (w/w) avocado pulp was the suitable ratio for incorporating in the ice cream, which showed a good level of overall acceptability. Thus, our results suggest the potential use of avocado pulp to replace milk fat in frozen dairy products.
    Źródło:
    Polish Journal of Food and Nutrition Sciences; 2023, 73, 3; 289-296
    1230-0322
    2083-6007
    Pojawia się w:
    Polish Journal of Food and Nutrition Sciences
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Drying Kinetics and Changes of Total Phenolic Content, Antioxidant Activity and Color Parameters of Mango and Avocado Pulp in Refractance Window Drying
    Autorzy:
    Nguyen, Thi-Van-Linh
    Nguyen, Quoc-Duy
    Nguyen, Phuoc-Bao-Duy
    Powiązania:
    https://bibliotekanauki.pl/articles/2019467.pdf
    Data publikacji:
    2022-03-01
    Wydawca:
    Instytut Rozrodu Zwierząt i Badań Żywności Polskiej Akademii Nauk w Olsztynie
    Tematy:
    avocado pulp
    mango pulp
    refractance window drying
    drying kinetics
    phenolics
    color parameters
    Opis:
    Refractance window drying is an innovative technology belonging to the fourth generation of drying technologies that could enhance the quality of the dried product and improve the drying process. In this study, two factors with the type of fruit pulps (avocado and mango) and drying temperature (ranging from 80 to 95°C) were investigated. Results showed that in refractance window drying, the evaporation process rapidly occurred, mainly in the falling-rate period with undetectable constant-rate period. The Weibull was the best fit model among eight investigated mathematical models that could determine the drying behavior. The effective diffusivity was found to be from 4.2510-10 m2/s to 7.2410-10 m2/s for avocado pulp, and from 4.5010-10 m2/s to 10.6710-10 m2/s for mango pulp when the drying temperature was changed from 80 to 95°C. Moreover, the corresponding activation energy was 32.06 and 66.03 kJ/mol for avocado and mango pulp moisture evaporation, respectively, and the highest quality of powders of both dried pulps was obtained after processing at 90°C. The refractance window drying revealed a high potential in the production of fruit powders from avocado and mango due to the high retention of more than 80% of total phenolic content (TPC) and antioxidant activity. TPC could be used as a useful criterion for the evaluation of the drying process in terms of dried product quality.
    Źródło:
    Polish Journal of Food and Nutrition Sciences; 2022, 72, 1; 27-38
    1230-0322
    2083-6007
    Pojawia się w:
    Polish Journal of Food and Nutrition Sciences
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Extraction of edible oil from the pulp of Persea americana (Mill) using cold process method
    Autorzy:
    Nwaokobia, K.
    Ogboru, R. O.
    Idibie, C. A.
    Powiązania:
    https://bibliotekanauki.pl/articles/1112782.pdf
    Data publikacji:
    2018
    Wydawca:
    Przedsiębiorstwo Wydawnictw Naukowych Darwin / Scientific Publishing House DARWIN
    Tematy:
    Avocado
    Persea americana
    edibile oil and cold press
    pulp
    Opis:
    This paper investigated the extraction of edible oil from the pulp of avocado fruit by means of the cold process. Avocado pear fruit was collected washed, peeled, de-stoned, blended, and heated at 60 °C for 90 mins and then malaxed. No chemical solvent was introduced, as the blending of the pulp required only the addition of water. The process involves centrifuging the Avocado pulp via a laboratory centrifuge at 7000 rpm for 15 mins. While the solid pulp remained in the bottom, the liquid (oil-water mixture) floated on top. The mixture was dried for an hour using a heating mantle and then filtered using filter paper to remove the suspended pulp particles. A dark greenish brown oil was thus obtained with a yield of 6.3 %. The physicochemical properties of the oil in terms of acid value, saponification value, ester value, % FFA, % glycerine, specific density and moisture content were found to be 23 mg KOH/g oil, 199.7 mg KOH/g oil, 176.7 mg KOH/g oil, 11.5%, 9.66%, 1.19 g/L and 75%, respectively. This process is devoid of the use of any reagent and hence, is suitable for consumption. The process requires limited labour and low temperatures, thus its nutrients, flavour, and richness are safeguarded and the product retains its healthy properties.
    Źródło:
    World News of Natural Sciences; 2018, 17; 130-140
    2543-5426
    Pojawia się w:
    World News of Natural Sciences
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
      Wyświetlanie 1-4 z 4

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