Physical properties and proximate composition of Thompson red avocado fruit
| Autor: | Hasanah Mohd Ghazali, Chin Xuan Tan, Seok Tyug Tan, Seok Shin Tan |
|---|---|
| Rok vydání: | 2021 |
| Předmět: |
0303 health sciences
030309 nutrition & dietetics Pulp (paper) Nutritional composition Titratable acid 04 agricultural and veterinary sciences engineering.material Biology Proximate composition 040401 food science 03 medical and health sciences Horticulture 0404 agricultural biotechnology Nutrient Soluble solids engineering Business Management and Accounting (miscellaneous) Food Science |
| Zdroj: | British Food Journal. 124:1421-1429 |
| ISSN: | 0007-070X |
| DOI: | 10.1108/bfj-09-2020-0803 |
| Popis: | PurposeThompson red avocado is a bright red-coloured fruit when ripe. As the global market for avocado fruit is increasing, this unique avocado variety could potentially be the savory fruit for consumers. The study aimed to evaluate the physicochemical properties of different parts of Thomson red avocado fruit.Design/methodology/approachPhysical parameters were measured using a calibrated digital balance and a vernier caliper. The methods of the Association of Official Analytical Chemists (AOAC) and a calibrated digital pH meter were used to measure the proximate composition and pH values of different fruit parts. Meanwhile, the total soluble solids and titratable acidity were determined using titration methods.FindingsThompson red avocado is a medium-sized fruit with an average mass, length and diameter of 216.92 g, 9.50 and 7.20 cm, respectively. The major part of the fruit is pulp (56.01%), followed by seed (33.04%) and peel (10.94%). Each of these fruit parts was further investigated for their proximate composition, pH, titratable acidity and total soluble solids. All the fruit parts were found to be low in protein (60%). The pH of these fruit parts was in the range of 5.04–5.59. Compared to the peel and seed, the pulp has the highest crude fat (20.79%), but the lowest ash content (1.47%), total carbohydrates (3.39%) and total soluble solids (7.83 ºBrix).Originality/valueThe physical and chemical properties of the commercial avocado varieties such as Fortuna, Collinson, Hass and Barker are well-documented in the literature. Unlike typical avocado fruits, which change from green into dark black, dark green or deep purplish colour when ripe, Thompson red variety changes into red colour when ripe. As the global market for avocado fruit is increasing, the unique, bright-red-coloured Thompson red avocado could potentially be the savoury fruit for consumers. Previous studies reported the nutritional composition of avocado fruit is affected by variety and geographical locations, but the data on the nutritional profile of Thompson red avocado fruit are scarce. Therefore, this study was carried out to determine the physical properties and nutrient contents of Thompson red avocado fruit. |
| Databáze: | OpenAIRE |
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