Optimization of guacamole formulation made with avocado powder and fresh avocado

Abstract

Guacamole is a very desired product in the world market. This research aims to develop a formulation of guacamole prepared with avocado powder (AP), fresh avocado (FA) and spices as main ingredients, using response surface methodology. The independent variables were: dry solids of guacamole (DSG) (20.2 - 30.3%), dry solids contributed by FA in the guacamole (DSFA) (0 - 50%), and lime color (0 -0.03%).Dependent variables were: moisture (Xw), pH, acidity, peroxide index (PI), viscosity (η), zeta potential (ζ) and color (CIE-L*a*b*). The best formulation was obtained by multiple optimization: DSG (20.9%), DSFA (28.9%) and lime color (0.029%), and its properties were:Xw (78.3%), pH (5.1), acidity (0.4%), PI (0.787 meq H2O2/kg), η (2952.2 cP), ζ (27.0 mV) and color (L*: 51.0, a*: -5.8, b*: 31.2). The AP is a raw material with industrial potential, which facilitates the production system of guacamole and its control.