Nutritional Enhancement of Milk Tablets Using Avocado (Persea Americana Mill.) Pulp Powder

Abstract

Freeze-dried avocado pulp with maltodextrin was incorporated into milk tablets at substitution levels of 15%, 25%, and 35% (w/w) for milk powder. The tablets’ physicochemical characteristics and consumer acceptance were then assessed. The powder formulations exhibited fair flowability, except for the formulation with the highest avocado content, which showed poor flow properties. Increasing the proportion of avocado pulp powder reduced tablet hardness and density, while increasing their friability, resulting in their lower mechanical strength and durability. Higher avocado pulp powder levels significantly increased moisture, total lipid, crude fiber, and ash contents. Tablets with 35% (w/w) substitution of milk powder with avocado pulp powder exhibited the highest total phenolic content (1.91 μg GAE/g) and antioxidant capacity (3.84, 1.38, and 9.24 μmol TE/g in DPPH, ABTS, and FRAP assays, respectively). Additionally, microbial analysis revealed significantly higher counts of total microbes, and molds and yeasts with increased avocado powder fortification; however, all values remained within the acceptable limits established by the Thai Industrial Standards Institute. Sensory evaluation indicated that the milk tablets with 15% and 25% (w/w) substitution with avocado powder were the most acceptable with no significant difference between them. These findings highlight the potential of avocado pulp powder as a functional food ingredient particularly in milk tablet confections.