STABILITY AND SENSORY QUALITY OF SPRAY DRIED AVOCADO PASTE

Avocado (Persea americand) paste was spray dried at inlet air temperature of 180°C, 80°C outlet air temperature, air velocity of 27 m/s and a feed flow rate of 0.642 l/min. Lipids in the paste were emulsified using 10 % Monoacylglyceride (MAG). Treatments were applied according to the following antioxidants mixtures: 1) BHA (butylated hydroxyanisole) + BHT (butylated hydroxytoluene) (0.05 % each); 2) TBHQ (Tertiary butylated hydroxyquinone) + Citric Acid (0.05 + 0.1 %); 3) BHA + BHT + Citric Acid (0.05 + 0.05 + 0.1 %); 4) BHA + Propyl gallate (0.05 + 0.05 %); or 5) BHA + Propyl gallate + Citric acid (0.05 + 0.05 + 0.1 %). Samples were stored at 6, 12, 25, 28 and 40 °C. Peroxide values were determined periodically. Development of rancidity was detected by sensory evaluation of the samples. For samples kept at 6 and 12 °C, an antioxidant mixture containing BHA and propyl gallate at 0.05% gave the least protection to the stored avocado powder. The mixture containing TBHQ and citric acid yielded the lowest rancidity development.