Development of phytonutrient enriched avocado milkshake powder and its quality evaluation

Pandey, Shreya; Kumari, Aparna; Varghese, Koshy; Chauhan, Anil Kumar; Singh, Manju

doi:10.33785/ijds.2020.v73i06.007

Cited by 5 publications

(3 citation statements)

References 0 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Vitamin C is a natural antioxidant that can play a role in preventing lipid oxidation [31]. The incorporation of avocado pulp into milk increases the levels of protein, fat, ash, and crude fiber while having low water content and water activity indicates that it has a longer shelf life with low wettability time and dissolves directly in water [32]. Guava juice contains dominant aldehyde compounds, such as n-hexanal and eucalyptol alcohol.…”

Section: Nutritional Contentmentioning

confidence: 99%

Product Development of Rehydration Milk Drinks for Athletes after Exercise (Organoleptic Assessment and Nutritional Content)

Hizni

Samuel

Sholichin

2023

Open Access Maced J Med Sci

View full text Add to dashboard Cite

BACKGROUND: Lack of drinking causes dehydration. Dehydration conditions affect the muscle performance, muscle endurance, and muscle strength of athletes. AIM: The aim of the study was to study the organoleptic assessment of rehydration milk drink for athletes after exercise. METHODS: This was an experimental research design using completely randomized design. The beverage formulation consists of an avocado rehydration milk drink (ARMD), a guava rehydration milk drink (GRMD), and a guava and ARMD (GARMD). The organoleptic evaluation was carried out by athletes with a preference scale (hedonic) from 1 (very dislike) to 10 (very like) for color, odor, taste, texture, and overall. RESULTS: The organoleptic assessment of all parameters showed no differences between the variants of each treatment (p > 0.05). The highest mean values for all organoleptic parameters for each treatment were ARMD1 (mean value 7.16), GRMD1 (mean value 8.03), and GARMD1 (mean value 6.86). The overall mean value is determined to be the best product of each treatment. Of the three treatments, GRMD1 had a better overall organoleptic mean score compared to ARMD1 and GARMD1. The nutritional content of GRMD1/100 g contains energy of 67.69 kcal, 8.04% carbohydrates, 2.65% protein, 2.77% fat, 15.45 mg of omega-3 fatty acids, 7.99 mg Vitamin C, and 13.85% sugar. CONCLUSION: The overall organoleptic assessment of parameters showed no differences between the variants of each treatment. GRMD1 with the highest overall organoleptic score (8.03) contains energy of 67.69 kcal, 8.04% carbohydrates, 2.65% protein, 2.77% fat, 15.45 mg omega-3 fatty acids, 7.99 mg of Vitamin C, and 13.85% sugar per 100 g.

show abstract

Section: Nutritional Contentmentioning

confidence: 99%

Product Development of Rehydration Milk Drinks for Athletes after Exercise (Organoleptic Assessment and Nutritional Content)

Hizni

Samuel

Sholichin

2023

Open Access Maced J Med Sci

View full text Add to dashboard Cite

show abstract

“…Avocado milkshake powder is made from butter fruit pulp which is highly nutritious and a good immune booster for humans. It can also be incorporated into value-added products like milk bars and chocolates (Pandey et al, 2020).…”

Section: Avo C Ado Appli C Ati On Smentioning

confidence: 99%

Avocado (Persea americana Mill.) fruit: Nutritional value, handling and processing techniques, and health benefits

Stephen

Radhakrishnan

2022

Food Processing Preservation

View full text Add to dashboard Cite

With its exquisite dietary properties, aroma, and unique taste, the avocado has been termed as "God's greatest gift to humanity." The name "Avocado" (Persea americana) has emerged from the Aztec word "ahuacatl." It is also called butter fruit or alligator pear or vegetable butter or midshipman's butter or butter pear (Kumar Gupta et al., 2018). The origin of avocado is Southern Mexico and Central America. In 2020, the market for avocado worldwide is valued at 11880 million USD. It is expected to reach 15,000 million USD by the end of 2026. Mexico is the major producer of avocados in the world and harvested around 2.2 million tons in the year 2018 (Shahbandeh, 2021). Avocado is a healthy subtropical climacteric fruit. Due to buttery consistency, rich flavor, and smoothness, avocado is consumed as a fresh fruit throughout the globe in bulk quantities. In the domain, there are about 500 varieties of evergreen fruit avocados which can be found in various sizes, shapes, and colors. The size of the fruit varies from small to large, that is, mass of the avocado differs (75-1000 g). The shape of avocado differs from round to pear-shaped, with a long slender neck. The shape of the butter fruit can be of globular, rhomboidal, oblate, spherical, ovate, and elliptical. The color of avocado shifts from green to dark purple with advanced maturity or ripening (Satriana et al., 2019). The color of butter fruit may be black, dark purple, light purple, reddish yellow, yellow, yellowish green, dark green, and pale green.

show abstract

“…Lyophilized butter fruit milkshake powder (BFMS) was prepared by the method described by Pandey et al (2020) in which avocado pulp, pasteurized toned milk (Amul), sugar, and maltodextrin was mixed at 84, 28, 10, and 6 % respectively at -20ÚC under 0.035 mbar pressure.…”

Section: Preparation Of Butter Fruit Milkshake Powder (Bfms)mentioning

confidence: 99%

Optimization and characterization of functional chocolate with addition of butter fruit milkshake powder as a source of phenolic, flavonoid and carotenoid

Kumari

Pandey

Chauhan

et al. 2021

IJDS

Self Cite

View full text Add to dashboard Cite

Butter fruit milkshake powder (BFMS) is a healthful mixture of avocado pulp and dairy components with high nutritional and antioxidant activity. In this study, an attempt has been made to enhance the nutraceutical and functional properties of the chocolate with BFMS powder at the 15-60% level based on the physical, nutritional, sensory attributes, and storage of study. Sensory studies of chocolate indicated that maximum sensory score was found at 30% incorporation of BFMS without adverse effects. BFMS powder's addition increased the contents of fat, dietary fibers, proteins, phenolic, flavonoid, and beta carotenoid content of chocolate. Mineral element (Ca, Mg, Fe, Zn, and Mn) were also increased with the addition of BFMS in chocolate. Storage studies of BFMS powder fortification in chocolate revealed that butter fruit milkshake chocolate (BFMSC) significantly more stable than control chocolate and accepted by consumers up to 60 days of storage. This study showed that BFMS powder fortified chocolate was nutritionally improved and economical with acceptable sensory properties. This may increase the market's revenue and enable chocolate companies to develop a functional new chocolate type.

show abstract

Development of phytonutrient enriched avocado milkshake powder and its quality evaluation

Cited by 5 publications

References 0 publications

Product Development of Rehydration Milk Drinks for Athletes after Exercise (Organoleptic Assessment and Nutritional Content)

Product Development of Rehydration Milk Drinks for Athletes after Exercise (Organoleptic Assessment and Nutritional Content)

Avocado (Persea americana Mill.) fruit: Nutritional value, handling and processing techniques, and health benefits

Optimization and characterization of functional chocolate with addition of butter fruit milkshake powder as a source of phenolic, flavonoid and carotenoid

Contact Info

Product

Resources

About