Nutritional and functional properties of defatted avocado (Persea americana) pulp cake and its application in the manufacture of cookies.

This study evaluated the use of defatted avocado pulp cake, a by-product of oil extraction, as an ingredient in cookie formulations. The avocado cake showed valuable contents of protein (6.13 %), dietary fiber (7.80 %), and essential minerals (calcium, magnesium, and iron). Additionally, it exhibited notable antioxidant capacity (42.58 % DPPH inhibition) and a high chlorophyll content (19.46 µg/g). The incorporation of avocado cake into cookie formulations significantly affected texture and color; higher concentrations increased hardness and chewiness, reduced lightness, and enhanced green-yellowish tones. Sensory evaluation revealed that formulations containing 10–15 % avocado cake achieved the best balance between nutritional value, bioactivity, and consumer acceptability. Notably, cookies with 15 % avocado cake showed a significant improvement compared to the control (p < 0.05), including higher protein content (7.11 g/100 g), fiber (2.23 %), and phenolic compounds (6.82 mg GAE/100 g), as well as enhanced antioxidant capacity (66 % DPPH inhibition). This formulation also extended the product’s shelf life from 10.5 to 16.5 days, representing a key advantage for commercial application. The results confirmed that defatted avocado cake can be effectively used to enhance the nutritional, functional, and stability properties of baked products like cookies, while also promoting the sustainable utilization of by-products from the avocado oil industry. • Using defatted avocado cake adds value to avocado oil industry by-products. • Avocado cake adds protein, fiber, minerals, and antioxidant activity to cookies. • Cookies with 10–15 % avocado cake balance nutrition and sensory acceptability. • An excess of avocado cake slightly reduces flavor, color, and acceptance. • Avocado cake extends cookie shelf life and preserves product quality longer.