Effect of avocado pulp puree on the quality of Thai-style custard cake
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Abstract
The study aimed to evaluate the effects of replacing coconut milk with avocado pulp puree in a healthy Thai-style custard cake (Khanom Mor Kaeng) on their physicochemical, microbiological, and sensory properties. The results showed that Thai-style custard cake at different substitution levels of avocados: coconut milk (0, 25, 35, 45, and 55%) appeared darker and more green and yellow. Thai-style custard cake at a 35% substitution level of avocado pulp puree was selected with the highest scores in color, aroma, texture, taste, and overall acceptability at 7.23, 7.33, 7.36, 7.30, and 7.36, respectively. The calorie content, total carbohydrate, total fat, and saturated fatty acid were lower than those of the original product by 3.21, 0.82, 10.01, and 25.29%, respectively. However, the unsaturated fatty acid and crude fiber of the developed product were increased by 1.6-fold and 12.23%, respectively, when compared to the original product.
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