Product development of healthy avocado cake cream

Main Article Content

Chanirat Phungbunhan
Krisana KetKham
Karun Phungbunhan
Nirut Khantaree


          This research aims to study the proper recipe of healthy cake cream from avocado that most accepted by consumer. The effect of stabilizer types on the characteristic of avocado cream and a comparison of nutritional value were evaluated. The study of the proper recipe of the healthy cake cream from avocado was done by developing from the popular butter cream recipe using 100% of avocado puree instead of shortening. There were 3 formulars, including recipe 1 from Junjira’s Sweet & Class (2017) (formula 1), recipe 2 from Junjira’s Sweet & Class (2017) (formula 2), and recipe 3 from Loly channel (2017). Sensory evaluation in laboratory level was tested as consumer acceptance by 45 panelists. A nine-point hedonic scale was used for sensory attributes, including appearance (color and odor), taste, texture, and overall liking. As the results, formula 1 had the highest consumer acceptance, which was significantly higher scores for all attributes than formula 2 and 3 (p≤0.05). The formula 1 contained avocado, salted butter, unsweetened condensed milk, icing sugar and vanilla at 26.74%, 26.74%, 16.04%, 29.41% and 1.07% by weight, respectively. Regarding to the study of the addition of stabilizers, including xanthan gum and gum arabic on the quality of the cake cream, the result was found that the avocado cake cream with gum arabic had the highest consumer acceptance by 45 panelists compared to the others (p≤0.05).  The result was in agreements with the acceptance test by the experts. The proper recipe was avocado, salted butter, unsweetened condensed milk, icing sugar, vanilla and gum arabic at 26.21%, 26.21%, 28.84%, 15.76%, 1.05% and 1.96% by weight, respectively. The developed avocado cream contained less energy (1,925.62 kcal), less fat (226.63 grams), more calcium (40 grams), more beta-carotene (325 micrograms) and less saturated fat (133.91 grams) compared to the cake cream with shortening. Therefore, this study has important good impact on consumer health and provided information to support the bakery industry.


Download data is not yet available.

Article Details

บทความวิจัย (Research article)


Babpraserth, C. (2017). Avocado. Kehakaset, 41(7), 29-32. (in Thai)

Babpraserth, C., Niraphat, S., Chomduang, P., Uttarakhien, S., Khruakham, R., Prapthuk, W., & Phawasut, A. (2008). Avocado varieties by royal project foundation. Proceedings of the Royal Project Foundation annual report 2008. (pp. 443). Chiang Mai, Thailand: Royal Project Foundation. (in Thai)

Beam, J., De Pinto, S., & Feltimo, E. (2018). Avocado as a butter replacement in brownies to lower saturated fats and increase monounsaturated fats. Journal of the Academy of Nutrition and Dietetics, 118(10), PA140.

Chavasit, V., Kriengsinyos, W., Photi, J., Parinyasiri, T., & Ditmetharoj, M. (2018). Thailand: Trans-fat free country and supervision of Thailand (research report). Bangkok: Agricultural research development agency. (in Thai)

Delicatoa, C., Schoutetena, J. J., Dewettinckb, K., Gellyncka, X., & Tzompa-Sosab, D. A. (2020). Consumers’ perception of bakery products with insect fat as partial butter replacement. Food Quality and Preference, 79, 103755.

Food Division, Food and Drug Administration. (2018). Notification of the Ministry of Public Health (No. 389), 2018 Food additives (issue 5). Retrieved 22 June 2019, from (in Thai)

Institute of Nutrition, Mahidol University. (2017). Manual of INMUCAL-Nutrients V.3.2. NaKornpathom: Mahidol University. (in Thai)
Junjira Sweet & Class. (2017). Butter cream recipe (Training manual). Bangkok: Junjira Sweet & Class. (in Thai)

Khawthien, P. (2012). Stabilizers and emulsifiers. Retrieved 20 June 2019, from https:// (in Thai)
Klinhom, J., Panturak, J., & Uttamaang, N. (2002). Study of the composition of avocado fruits grown in Chiang Mai and dietary product development guidelines from avocado results (research report). Chiang Mai: Department Product Development Technology, Faculty of Agro-Industry, Chiang Mai University. (in Thai)

Loly Channel. (2017). Recipe butter cream with evaporated milk for decorating cake. Retrieved 1 December 2018, from (in Thai)

Narkwichian, N., Tongyong, L., & Patarapanich, C. (2009). Analysis of trans fatty acid in some foods by attenuated total reflection-fourier transform infrared spectroscopy. Journal of Health Research, 23(4), 185-190.

Nguyen, D., Carotenuto, M., Khan, S., Bhaduri, S., Ghatak, R., & Navder, K. P. (2013). Effect of avocado fruit puree as fat replacer on the physical, textural and sensory properties of shortened cakes. Journal of The Academy of Nutrition and Dietetics, 113(9), A59.

Noidaung, P. (2012). Gum and mucilage from plants. Journal of Food Technology Siam University, 7(1), 1-6. (in Thai)

Office of Agricultural Economics. (2017). The situation of avocado cultivation in Thailand. Kehakaset, 41(7), 60-61. (in Thai)

Paciulli, M., Littardi, P., Carini, E., Paradiso, V. M., Castellino, M., & Chiavaro, E. (2020). Inulin-based emulsion filled gel as fat replacer in shortbread cookies: Effects during storage. LWT, 133(1), 109888.

Papagiannopoulos, A., Sotiropoulos, K., & Radulescu, A. (2016). Scattering investigation of multiscale organization in aqueous solutions of native xanthan. Carbohydrate polymers, 153, 196-202.

Photi, J., Chavasit, V., Kriengsinyos, W., & Ditmetharoj, M. (2019). Thailand’s situation and food policy on trans fat. Journal of Nutrition Association of Thailand, 54(1), 85-92. (in Thai)

Stephen, A. M., Churms, S. C., Williams, P. A., & Phillips, G. O. (2006). Gums and mucilages. In A. M. Stephen, G. O. Phillips, & P. A. Williams (Eds.), Food Polysaccharides and Their Applications (pp. 455-495). New York: CRC.

Wanamethin, K., & Rattanadilok N. Phuket, P. (2015). Butter cream whipping cream and chocolate. In N. Plienbunlerd (Ed.), Cake Décor (pp. 19 -20). Bangkok: Sangdad. (in Thai)

Williams, P. A., & Phillips, G. O. (2000). Gums and stabilizers of the food industry 10. Great Britain: Royal Society of Chemistry.

World Health Organization. (2018). Replace trans fat: Frequently asked question. Retrieved 12 September 2019, from