Utilization of Avocado as a Fat Replacer in Healthy Chocolate Custard Filling
Keywords:
avocado, health food products, chocolate custard filling, maltitolAbstract
This research aimed to develop a healthy chocolate custard filling product by replacing fat with avocado and using maltitol to replace sucrose in varying ratios. The study investigated fat replacement with avocado in products by substituting 25, 50, 75, and 100 of butter by weight. The results showed that increasing the amount of avocado resulted in lower lightness (L*) and yellowness (b*) values, while redness (a*) and moisture content were increased (p≤0.05). The sensory evaluation revealed that the overall liking score for 100% avocado replacing butter was moderate (7.09±1.41), which reduced butter use in the chocolate custard filling by 100%. Moreover, the sucrose was replaced with maltitol at levels of 25, 50, 75, and 100 by weight of the total sucrose. The results showed that increasing the amount of maltitol resulted in higher values of lightness (L*) and yellowness (b*), moisture content, and water activity. At the same time, the redness (a*) and spread ratio were decreased (p≤0.05). However, replacing 100% avocado and 100% maltitol in the chocolate custard filling product showed the highest overall ranking, with scores falling within a medium range (7.23±1.91). The nutrition values per serving (15 grams) showed that the developed product consisted of 5 grams of carbohydrates, 1 gram of fat, 1 gram of sugar, and 31 kilocalories of energy. This provided no more than 40 kilocalories of energy per serving aligning with the criteria set by the Ministry of Public Health of Thailand (issue182), making this chocolate custard filling, which replaces butter with avocado, to be classified as a low-calorie. Therefore, this product can be developed into a healthy food option in the future.
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