Published in Scientific Papers. Series D. Animal Science, Vol. LXVIII, Issue 2
Written by Daniela STOIN, Ioana-Alina POP, Mariana-Atena POIANA, Călin JIANU, Ariana-Bianca VELCIOV, Carmen Daniela PETCU, Diana MOIGRADEAN
The main purpose of this study was to explore the potential of avocado seeds flour (ASF) as a novel source of bioactive components and its valorization in the development of bread formulations with enhanced sensory, nutritional, functional and technological properties. ASF was used to replace wheat flour (WF) at percentages of 0% (control sample), 5%, 10%, 15% and 20% (w/w). Standard methods were used to examine the proximate composition, physical and sensory characteristics, total phenolic content and antioxidant activity of the resulting bread formulations. The results of the sensory analysis showed that the bread sample with a 15% ASF incorporation was the most appreciated by the evaluators. The obtained results also showed an improvement in the nutritional profile of the breads, proportional to the increase in the percentage of ASF in the composite flour mixes, as well as a significant increase in functional attributes. These findings provide conclusive evidence of the potential of ASF to be used as a partial replacement of WF in the formulation of innovative flour products with improved functional properties.
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