Nutritional Properties of Snacks Enriched with Avocado Seeds.

Avocado (Persea americana L.) is an important tropical fruit, source of bioactive compounds. It is native of Mexico and Central America, but they are cultivated around the World. In avocado processing, seeds are removed of as wastes. The avocado seed characterized about 13 to 24% of the total weight of the fruit and it source of different bioactive compounds such as phenolic compounds, procyanidins and triterpenoids. However, this by-product has limited commercial uses. In the study, it was aimed to use in avocado seed as a functional component in snack production and to determine the physico-chemical and functional properties of the products obtained. Total phenolic content (TFM) was analysed using Folin-Ciocalteu assay, and antioxidant capacities were assessed by CUPRAC and DPPH methods. According to the results, enrichment of avocado seeds had improved functional quality of cookies by increasing total phenolic contents, antioxidant capacities, and dietary fibre content of snacks. The results demonstrated that avocado seed might be use as a natural additives and have a good potential for developing functional and acceptable snacks and similar bakery products. [ABSTRACT FROM AUTHOR]