European Journal of Nutrition & Food Safety

Biscuit is the product that essentially results from mixing wheat flour, egg, butter, milk and baking powder. Avocado pit flour is obtained through the milling process, contributes around 5% protein, 2% ash, 3% lipids and 3% crude fiber, as well as some functional properties, such as anti-cancer, anti-inflammatory, anti-diabetic and anti- hypertensive potential. The aim of this study was to assess the quality of biscuits produced with the partial addition of avocado pit flour, this flour promotes satiety and intestinal health, preventing diseases has anti-inflammatory proprieties. Four formulations (A), biscuits without avocado pit flour; (B), biscuits with 10% avocado pit flour; (C), biscuits with 20% avocado pit flour and (D), biscuits with 25% avocado pit flour were produced. Physico-chemical analyses were determined in terms of pH by potentiometry, titratable acidity by titrimetry, moisture content by desiccation at 105ºC, lipids by the Soxhlet method, proteins by the biuret method, ash by incineration at 550ºC, carbohydrates by difference calculation and calorific value by artwater conversion, and (ii) sensory analysis carried out with affective method, where 50 untrained tasters using 9-point hedonic scale. The results of physico-chemical parameters shown pH ranging from 6.39 to 6.93, titratable acidity from 1.20 to 2.24%, moisture around 8.03 to 8.50%, ash from 2.18 to 2.80%, lipids from 7.78 to 8.05%, protein from 6.53 to 7.11%, carbohydrates from 74.03 to 75.20% and calorific value ranging from 395.49 to 398.42 Kcal. In terms of taste, the intention buys shown that 66% of tasters would buy formulation (A) and 28% would buy formulation (B). The acceptability index shown that formulations A and B were accepted with averages ≥70% of around 85.8 and 73.6%, respectively. It can be concluded that the production of biscuits enriched with avocado pit flour is a viable and technological alternative for treating food waste.