Effects of Avocado on the Physicochemical Properies and Stability of Cream Cheeses during Storage

Purpose To develop a new cream cheese product enriched with fresh avocado puree.

Methods Different content of avocado puree (0%, 10%, 20%, and 30%) was added into cream cheese during producing to research changes of the chemical composition, syneresis, viscosity, colour, microstructure, and texture of the product, by colorimeter, rheometer, texture analyser, confocal laser scanning microscope, and sensory evaluation during storage (28 days).

Results The samples with added avocado puree had a softer texture and lower spreadability than ordinary cream cheese, while other physicochemical properties and the microstructure of the cream cheese did not change significantly. The sensory evaluation indicated that 70.9% consumers were willing to consume avocado puree added cream cheese. However, the addition of avocado caused colour and microbial instability during the long-term storage.

Conclusion The addition of fresh avocado puree do not result in significant changes in the physicochemical properties of cream cheese products, and the cream cheese with a 20% avocado puree addition is more acceptable by consumers.