Development and Consumer Acceptability of Functional Bread Formulations Enriched with Extruded Avocado Seed Flour: Nutritional and Technological Properties.

ABSTRACT: Avocado processing generates seed by-products rich in dietary fiber that can be upcycled into functional ingredients. This study modified and characterized avocado seed flour via extrusion and enzyme-assisted wet-milling, as well as evaluated its use in wheat bread. The flour was fractionated, and fraction 2 (F2) was selected based on techno-functional performance; it was tested in its non-extruded (NEF2) and extruded (EF2) forms. Breads were prepared by replacing 5% of wheat flour with NEF2 and EF2 (NEB and EB, respectively). Compared with NEF2, EF2 had an 81% higher water absorption index (WAI) and an 18% higher oil absorption index (OAI). Extrusion reduced antioxidant activity ~1.6-fold, consistent with an ~85% decrease in acetogenin content, indicating thermo-mechanical degradation of

SUBMITTER: Jaramillo-De la Garza JS 

PROVIDER: S-EPMC12732530 | biostudies-literature | 2025 Dec

REPOSITORIES: biostudies-literature