Avocado processing generates seed by-products rich in dietary fiber that can be upcycled into functional ingredients. This study modified and characterized avocado seed flour via extrusion and enzyme-assisted wet-milling, as well as evaluated its use in wheat bread. The flour was fractionated, and fraction 2 (F2) was selected based on techno-functional performance; it was tested in its non-extruded (NEF2) and extruded (EF2) forms. Breads were prepared by replacing 5% of wheat flour with NEF2 and EF2 (NEB and EB, respectively). Compared with NEF2, EF2 had an 81% higher water absorption index (WAI) and an 18% higher oil absorption index (OAI). Extrusion reduced antioxidant activity ~1.6-fold, consistent with an ~85% decrease in acetogenin content, indicating thermo-mechanical degradation of bioactives linked to bitterness. Analyses were conducted in triplicate (p < 0.05). By day 3, crumb hardness increased (EB: 9.65 N; NEB: 6.04 N; control: 5.49 N). In a test with 106 consumers, aroma scores improved for NEB (8.00, IQR 7.00–8.00) and EB (7.00, IQR 5.00–8.00) versus the control (6.00, IQR 4.00–7.00), while overall acceptability, texture, color, and appearance did not differ. These results support EF2 as a functional upcycled ingredient that enhances hydration and aroma, reduces bitterness, and maintains consumer acceptance, aligning with circular economy and clean-label goals.
Garza et al. (Fri,) studied this question.