CRITICAL EVALUATION FOR REMOVING BITTERNESS IN AVOCADO SEEDS FOR THE PRODUCTION OF READYMADE SNACKS

Abstract: Avocado seeds, often overlooked, are rich in nutrients and phenolic compounds that offer various health benefits. This study investigates the possible uses and capabilities of avocado seeds as an ingredient in ready-to-eat snacks, highlighting their nutritional value and culinary versatility. The study evaluates the preparation process of avocado seed samples for friction cooking and chemical analysis, focusing on maintaining sample integrity and standardizing procedures. Additionally, it examines the utilization of a friction cooker for processing avocado seeds into snacks, emphasizing controlled processing parameters and product customization. The study examines how altering water volume and boiling duration affects the overall phenolic content in avocado seeds during the pretreatment process, offering valuable insights into extraction efficiency. Furthermore, it compares the phenolic content of unprocessed and processed avocado seeds, highlighting the importance of pretreatment strategies in maximizing phenolic compound removal. While the study provides valuable insights, areas for improvement, such as detailing friction cooking parameters and providing references for statements, are identified to enhance reproducibility and credibility. Overall, this research sheds light on the potential of avocado seeds in culinary applications and underscores the need for further refinement to advance the field.