Relevant bibliographies by topics / Avocado physico-chemical properties

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Academic literature on the topic 'Avocado physico-chemical properties'

Author: Grafiati
Published: 4 June 2021
Last updated: 6 February 2022

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Journal articles on the topic "Avocado physico-chemical properties"

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Nasri, Chaimae, Yasmina Halabi, Hicham Harhar, et al. "Chemical characterization of oil from four Avocado varieties cultivated in Morocco." OCL 28 (2021): 19. http://dx.doi.org/10.1051/ocl/2021008.

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The notable growth in the use of avocado oil in the nutritional and cosmetic field was the main objective to valorize the oil production of important varieties of avocados existing in Morocco by analyzing its chemical composition in fatty acids, sterols, tocopherols and its physico-chemical properties. Oleic acid is the main fatty acid in the oil; they constitute between 50 and 65% of the total fatty acids. The study of the unsaponifiable fraction revealed that avocado oil contains 3259.9–5378.8 mg/kg sterols and 113.13–332.17 mg/kg tocopherols. Chemo-metric tools were employed in manner optim
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Tripathi, P. C., C. Kanupriya, G. Karunakaran, A. Shamina, P. Singh, and V. Radhika. "Variability studies in avocado (Persia americana Mill.) using physico-chemical properties." Fruits 75, no. 3 (2020): 115–22. http://dx.doi.org/10.17660/th2020/75.3.3.

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Hussein, Jelili Babatunde, Joseph Idowu Olaniyi, Esther Anjikwi Msheliza, and Seember Bernadette Kave. "Physico-chemical and Sensory Properties of Cookies Produced by Partial Substitution of Margarine with Avocado Pear (Persia americana)." Croatian journal of food science and technology 13, no. 1 (2021): 96–104. http://dx.doi.org/10.17508/cjfst.2021.13.1.12.

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The partial substitution of margarine with mature avocado pear pulp in the production of cookies was investigated. Five cookie samples were produced with avocado pear pulp and margarine blends in the ratios 80:20%, 70:30%, 60:40%, 50:50%, and 100% margarine serve as the control, labeled as B, C, D and E and A, respectively while the other ingredients used remain constant. The physico-chemical (proximate compositions, free fatty acids (FFA), iodine value, and peroxide value) and sensory qualities of the cookies were evaluated using standard methods. The results show ranged in moisture (11.13 to
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Vargas, R., J. R. Sanjuán D., J. A. Silva G., J. Rivera P., F. J. Fuentes T., and H. G. Richter. "Properties of bleached pulp sheets of avocado wood (Persea americana Mill.) pulped by Kraft and Soda processes." Madera y Bosques 12, no. 1 (2016): 29–36. http://dx.doi.org/10.21829/myb.2006.1211248.

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Chips of avocado wood (Persea americana Mill.) were pulped by means of conventional Soda and Kraft pulping processes. The pulps were bleached with an elemental-chlorine-free sequence OD1-Eop-D2, pre-setting reaction conditions for the first chlorine dioxide stage (D1) . The results show that during the chemical pulping process, avocado wood is easier to cook than other hardwoods such as eucalyptus. The avocado pulp also showed a very good bleachability, reaching brightness levels of up to 92% ISO compared to 84% for eucalyptus after the ECF bleaching sequence. The avocado Kraft pulps required
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Temu, Abraham T. "Effect of Temperature and Slice Size on Avocado Pulp Drying Rate and Oil Yield." Tanzania Journal of Engineering and Technology 34, no. 2 (2013): 116–24. http://dx.doi.org/10.52339/tjet.v34i2.464.

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The effect of temperature and slice thickness on avocado pulp drying rate and oil yield was determined at 50 o C, 60 o C and 70 o C. Pulp slices of 2mm and 5 mm thick were used. The avocado pulp was found to contain 74-75% (wet basis) water, which makes extraction of oil by both chemical and mechanical means difficult. Experimental results showed that oil yield increased with decreasing moisture content reaching a yield of 61% at 10% moisture content. The rate of drying increased with temperature, but decreased with slice thickness. The drying data obtained agreed well with several thin-layer
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Dănilă, Elena, Zenovia Moldovan, Mădălina Georgiana Albu Kaya, and Mihaela Violeta Ghica. "Formulation and characterization of some oil in water cosmetic emulsions based on collagen hydrolysate and vegetable oils mixtures." Pure and Applied Chemistry 91, no. 9 (2019): 1493–507. http://dx.doi.org/10.1515/pac-2018-0911.

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Abstract The present study was focused on the preparation and characterization of different topical oil in water emulsions based on natural ingredients such as collagen hydrolysate and vegetable oils mixtures. As oil phases, mixtures of coconut, almond, jojoba, avocado oils (in different ratios) were used while the water phase consisted in lavender water. As emulsifier, a plant based product containing glyceryl stearate and potassium stearate was incorporated (in the concentration range 4–5 %), while as rheology modifier xanthan gum was used (in the concentration range 0.2–1 %). As preservativ
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7

Eteng, G. O., N. I. Olaitan, T. T. Iombor, and F. Z. Igbua. "Physico-Chemical and Sensory Properties of Wheat-Margarine-Avocado Cake Blends." European Journal of Nutrition & Food Safety, May 26, 2020, 66–74. http://dx.doi.org/10.9734/ejnfs/2020/v12i430219.

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The nutrient contents of wheat-margarine used in the preparation of cakes in Nigeria is low with high fat leading consumers to several nutritional and health challenges such as overweight, obesity and cardiovascular diseases. This research was aimed at determining physicochemical and sensory properties of wheat-margarine- avocado cake blends. Cake blends of margarine and avocado were prepared in the proportions of 100:0, 80:20, 60:40, 40:60, 20:80 and 0:100. The chemical composition and physical properties of the cakes were determined using standard methods. The cakes were assessed for their s
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Macena, Jéssica Franco Freitas, Joiciana Cardoso Arruda de Souza, Geany Peruch Camilloto, and Renato Souza Cruz. "Physico-chemical, morphological and technological properties of the avocado (Persea americana Mill. cv. Hass) seed starch." Ciência e Agrotecnologia 44 (2020). http://dx.doi.org/10.1590/1413-7054202044001420.

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ABSTRACT Avocado seeds (Persea americana Mill) are a byproduct of fruit processing and are considered a potential alternative source of starch. Starch is widely used as a functional ingredient in food systems, along with additives such as salt, sugars, acids and fats. This study aimed to perform the physicochemical, morphological and technological characterization of starch from avocado seeds and to evaluate the consistency of gels when salt, sugar, acid and fat are added. Extraction yield was 10.67% and final moisture 15.36%. The apparent amylose content (%) was higher than other cereal and t
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Nwatum, Irene Ayah, M. T. Ukeyima, and M. O. Eke. "Production and Quality Evaluation of Cookies from Wheat, Defatted Peanut and Avocado Composite Flour." Asian Food Science Journal, May 30, 2020, 1–12. http://dx.doi.org/10.9734/afsj/2020/v15i430156.

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In this study, carried out at Makurdi Nigeria, peanuts and avocado pulp were processed into flours and blended with refined wheat flour in proportions 100:0:0, 95:5:0, 90:5:5, 85:10:5, 80:10:10 and 75:15:10. The functional properties of the flour blends were determined. Cookies were made using the creaming method from these flour blends with one hundred per cent wheat flour serving as control. The physico-chemical and sensory properties of cookies from wheat/defatted peanut/avocado flour were determined using standard analytical methods. The functional properties of the flour blends increased
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Dissertations / Theses on the topic "Avocado physico-chemical properties"

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Munzhedzi, Mukondeleli. "Effect of haverst season and ripening duration on the physico-chemical properties of new 'fuerte-type' avocando fruit selections during ripening." Thesis, University of Limpopo, 2016. http://hdl.handle.net/10386/1810.

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Thesis (MSc. Agriculture (Horticulture)) -- University of Limpopo, 2016<br>The Agricultural Research Council-Institute for Tropical and Subtropical Crops (ARC-ITSC) is continuously developing new avocado selections, in order for the South African Avocado Industry (SAAI) to remain competitive in various international avocado markets. However, information on the response of some of these selections, including ‘Fuerte 2 and 4’, ‘BL1058’ and ‘H287’ to low temperature storage and ripening physiology, has not been investigated. Thus, the objective of this study was to evaluate the effect of harvest
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