Effects of Avocado Puree as a Fat Replacer on the Quality Characteristics of Gluten-Free Brownies
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Abstract
Avocado is categorized as a superfruit owing to its elevated concentration of monounsaturated fatty acids, which may help reduce LDL cholesterol. It is beneficial both for direct consumption and for use in nutritious food products. The aim of this research was to maximize the replacement of butter with avocado to produce a gluten-free brownie product with a lower lipid content than conventional products. The research studied the effects of three avocado ripeness levels (AR; 50%, 75%, and 100%) and butter-to-avocado puree ratios (Butter/AP; 50:50, 25:75, and 0:100) on the quality of gluten-free brownies, resulting in nine formulations. Sensory evaluation indicated that the formulation prepared with 100% avocado ripeness and a butter-to-avocado puree ratio of 25:75 achieved the highest overall liking score (7.72), classified as “like very much” on a 9-point hedonic scale (p < 0.05). The brownie height was 5.25 cm, and its redness value (a*) was 8.33, yellowness value (b*) was 8.13, and lightness value (L*) was 15.18, with a specific volume of 1.49 cm³/g. Compared to the control brownie prepared with 100% butter (17.12 g/100 g) and without avocado puree, the developed brownie showed a 43.79% reduction in fat content and a 16.03% reduction in energy. The results demonstrate that replacing butter with avocado can enhance the nutritional profile of gluten-free brownies, offering benefits for individuals with health concerns and providing a suitable alternative for those with cardiovascular disease, obesity, or gluten intolerance.
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