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Användning av Avokadokärna som Tillsats i Livsmedel

Diko, Petra LU and Mogensen, Maya LU (2024) YTHL05 20241
Livsmedelsteknik (kandidat)
Food Science
Abstract (Swedish)
Denna studie undersöker avokadokärnans möjlighet att användas som tillsats i livsmedel, både för att förbättra näringsprofilen men även för att minska matsvinn. Avokadokärnan utgör ca 20%, och då svenskar konsumerar cirka 19 ton avokados varje år, skulle det möjligtvis betyda att vi i Sverige slänger ca 3 - 4 ton avokadokärna årligen. Då avokado kräver mycket vatten och näring under sin tillväxt, främst i delar av världen med begränsad tillgång, är det inte rimligt att inte utnyttja avokadon till fullo. För att undersöka möjligheten att använda avokadokärnmjöl i livsmedelsprodukter utfördes litteraturstudier, näringsanalyser, texturmätning och sensorisk bedömning. Avokadokärnmjölet fermenterades med målet att reducera antinutrienter... (More)
Denna studie undersöker avokadokärnans möjlighet att användas som tillsats i livsmedel, både för att förbättra näringsprofilen men även för att minska matsvinn. Avokadokärnan utgör ca 20%, och då svenskar konsumerar cirka 19 ton avokados varje år, skulle det möjligtvis betyda att vi i Sverige slänger ca 3 - 4 ton avokadokärna årligen. Då avokado kräver mycket vatten och näring under sin tillväxt, främst i delar av världen med begränsad tillgång, är det inte rimligt att inte utnyttja avokadon till fullo. För att undersöka möjligheten att använda avokadokärnmjöl i livsmedelsprodukter utfördes litteraturstudier, näringsanalyser, texturmätning och sensorisk bedömning. Avokadokärnmjölet fermenterades med målet att reducera antinutrienter samtidigt som näringsämnena och de funktionella egenskaperna bevaras. För att slutligen användas som ingrediens i kolakakor och fröknäcke, där kärnmjölet byttes ut mot vetemjöl respektive majsmjöl i segment av 25%, 50%, och 75%. Vid beredning av produkterna noterades det att de med högre andel avokadokärnmjöl hade en mjukare textur än de med lägre andel, detta bekräftades även senare av texturmätningen. I den sensoriska bedömningen var inte texturen den största faktorn till om testpanelen gillade produkten, utan bitterheten. Då låg uppfattad bitterhet korrelerade med högt gillande. I bedömningen kom det även fram att testpanelen föredrog de produkter med avokadokärnmjöl framför de utan, vilket tyder på att det finns intresse för produkter som innehåller avokadokärna. (Less)
Abstract
This study investigates the potential of avocado seeds to be used as a food additive, both to improve the nutritional profile and to reduce food waste. The avocado seed makes up about 20%, and as Swedes consume approximately 19 tons of avocados each year, this could mean that we discard about 3-4 tons of avocado seeds annually in Sweden. Since avocados require a lot of water and nutrients during their growth, primarily in parts of the world with limited access, it is irresponsible not to fully utilize the avocado. To explore the possibility of using avocado seed flour in food products, literature studies, nutritional analyses, texture measurements, and sensory evaluations were conducted. The avocado seed was fermented with the goal of... (More)
This study investigates the potential of avocado seeds to be used as a food additive, both to improve the nutritional profile and to reduce food waste. The avocado seed makes up about 20%, and as Swedes consume approximately 19 tons of avocados each year, this could mean that we discard about 3-4 tons of avocado seeds annually in Sweden. Since avocados require a lot of water and nutrients during their growth, primarily in parts of the world with limited access, it is irresponsible not to fully utilize the avocado. To explore the possibility of using avocado seed flour in food products, literature studies, nutritional analyses, texture measurements, and sensory evaluations were conducted. The avocado seed was fermented with the goal of reducing antinutrients while preserving the nutrients and functional properties. In preparation to be used as an ingredient in cookies and crackers, where the fermented seed flour replaced wheat flour and corn flour in segments of 25%, 50%, and 75%. During the making of the products, it was noted that those with a higher proportion of avocado seed flour had a softer texture than those with a lower proportion, which was later confirmed by the texture measurement. In the sensory evaluation, texture was not the main factor in whether the test panel liked the product, but rather the bitterness. Low perceived bitterness correlated with high liking. The evaluation also revealed that the test panel preferred the products with avocado seed flour over those without, indicating an interest in products containing avocado seed. (Less)
Please use this url to cite or link to this publication:
author
Diko, Petra LU and Mogensen, Maya LU
supervisor
organization
course
YTHL05 20241
year
type
M2 - Bachelor Degree
subject
keywords
Avokadokärna, matsvinn, livsmedel, näring, sensorik, textur, fermentering, polyfenoler, livsmedelsteknik
language
Swedish
id
9159777
date added to LUP
2024-06-11 09:54:45
date last changed
2024-06-11 09:54:45
@misc{9159777,
  abstract     = {{This study investigates the potential of avocado seeds to be used as a food additive, both to improve the nutritional profile and to reduce food waste. The avocado seed makes up about 20%, and as Swedes consume approximately 19 tons of avocados each year, this could mean that we discard about 3-4 tons of avocado seeds annually in Sweden. Since avocados require a lot of water and nutrients during their growth, primarily in parts of the world with limited access, it is irresponsible not to fully utilize the avocado. To explore the possibility of using avocado seed flour in food products, literature studies, nutritional analyses, texture measurements, and sensory evaluations were conducted. The avocado seed was fermented with the goal of reducing antinutrients while preserving the nutrients and functional properties. In preparation to be used as an ingredient in cookies and crackers, where the fermented seed flour replaced wheat flour and corn flour in segments of 25%, 50%, and 75%. During the making of the products, it was noted that those with a higher proportion of avocado seed flour had a softer texture than those with a lower proportion, which was later confirmed by the texture measurement. In the sensory evaluation, texture was not the main factor in whether the test panel liked the product, but rather the bitterness. Low perceived bitterness correlated with high liking. The evaluation also revealed that the test panel preferred the products with avocado seed flour over those without, indicating an interest in products containing avocado seed.}},
  author       = {{Diko, Petra and Mogensen, Maya}},
  language     = {{swe}},
  note         = {{Student Paper}},
  title        = {{Användning av Avokadokärna som Tillsats i Livsmedel}},
  year         = {{2024}},
}