DRYING AVOCADO SEEDS TO OBTAIN GLUTEN-FREE FOOD FLOUR

Abstract

Currently we can see a significant increase in the problem of hunger.  Given this reality, it is important to consider the complete nutritional value of foods, including bark, leaves, and roots, in order to maximize their use. An illustrative case is that of avocado, which has residues rich in nutrients, but which are little used. In view of this, the objective of this research was to obtain data on the use of avocado seeds for their use in the form of flour in the most diverse industrial purposes. The study of the drying kinetics of avocado seeds at temperatures of 40, 50, 60 and 70 ºC was carried out, with the evaluation of mathematical models. The flours obtained from the drying were evaluated for physical and physicochemical parameters (water activity, pH, ash, proteins, lipids, total titratable acidity, soluble solids and starch).  Significant adjustments were observed to the mathematical models applied to the data of the drying kinetics of avocado seeds, with a maximum drying time of 690 min for the process at 40 and 390 ºC for drying at 70 ºC. The physicochemical characterization revealed flours with low water activity and lipid content, but rich in starch. Thus, the data reported in this study serve as a basis for the use of avocado seeds in the form of flours for partial or full replacement of flours commonly used in the industry.