Laboratory preparation and evaluation of Pollock variety avocado (Persea americana Mill) guacamole
2007
Ramtahal, G.A. | Akingbala, J.O. | Baccus-Taylor, G.S.H.
Guacamole was produced from ripe avocado (Persea americana) by blending the pulp with local herbs, spices and salt. The guacamole was stored at 5 °C for 2 weeks, during which physical, chemical and microbial analyses were conducted. Organoleptic evaluations by a semi-trained panel were also performed, until the guacamole was deemed unfit for human consumption. The results indicated that fresh avocado pulp contains 835, 13, 16, 92, 44, 16 and 0.078 g kg-1, moisture, ash, protein, fat, carbohydrate, fiber, and vitamin C respectively, and has a pH of 6.7; compared with 838, 13, 16, 92, 44, 16, and 0.042 g kg-1, respectively, of the same nutrients in freshly prepared guacamole, which has a pH of 6.0. During storage, the moisture content, consistency, total soluble solids and total titratable acidity (as citric acid) of the guacamole increased, but the vitamin C content decreased. The color of the avocado pulp, which darkened during conversion into guacamole, darkened further as storage increased as evidenced by a decrease in the L, a and b values. Sensory evaluation revealed that the mean storage period (5 °C) for the guacamole was 6 days. Although the fresh avocado pulp, the freshly prepared guacamole, and the stored guacamole contained bacteria, yeasts and molds, the pathogens Staphylococcus aureus and Salmonella were absent.
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