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UTILIZATION OF AVOCADO IN MAKING PIE

A Research Presented to the


Faculty of Home Economics, Vocational and Technical Education Department
College of Education
Cavite State University
Indang, Cavite

In partial fulfillment of the Requirements for HRML24 Research1

Grace Ann D. Astudillo


Marien Joyce Olores
2012

UTILIZATION OF AVOCADO AS SUBSTITUTE TO BLUEBERRIES IN


CHEESECAKE

Grace Ann D. Astudillo


Marien Joyce Olores

A research proposal presented to the faculty of Home Economics Vocational and


Technical Education Department, College of Education, Cavite State University, Indang, Cavite
in partial fulfillment of the requirements in HRML24 Research under the supervision of Ms.
Julie S. Guevara.

INTRODUCTION
The avocado is widely considered a vegetable, since it is commonly used in salads.
However, it is actually a fruit that tastes like a vegetable, and most markets display it with other
typical fruits. The avocado is a tropical fruit tree which grows well and abundant in the
Philippines when it is in season. Season availability of the fruit in Samoa only comes into
fruition during the months of September to December and January through to early April. The
unpopularity of the fruit amongst consumers results in a lot of the fruits going to waste which
thus creates the need for value adding by using the fruits instead of going to waste but also for
the economic benefit of the country. The avocado comes from the Lauraceae family with its
scientific name; Persea Americana; it is a native plant of Southern Mexico and Central America
(Human, 1987).

Interestingly enough, the fruit was originally called ahuacatl by the Aztecs of ancient
Mexico, the fruit later became known as aguacate by the Spanish in the 16th century and
nicknamed the alligator pear by English colonists who mistakenly substituted alligator for
aguacate and added pear for the fruits shape. The term aguacate eventually evolved into
avocado by Americans who could not pronounce the Spanish term. The avocado plant grows
really well in warm weather with tropical or subtropical climates. The flowers when in bloom are
very sensitive to very low temperature and freezing conditions. There are three known varieties;
namely the Mexican, Guatemalan and the West Indian types. Each of the three varieties thrives
and grows really well under different conditions. The Mexican types flourish in Mediterranean
climate and are native to dry subtropical plateaus. The Guatemalan types are native to cool, high
altitude tropics while the West Indian variety thrive in humid and tropical climates.

Avocados are tropical fruits that are most abundant during the month of April up to
September. Avocados are also used rarely for making cakes and its processing and use is quite
limited. The fruit is usually eaten raw or with milk and sugar. It is never cooked because the
avocado becomes bitter when subjected to heat, thus the researcher decided to make a research
that would explore further use of avocados in making delicious desserts. (Chen, H.; Morrell, P.
L.; Ashworth, V. E. T. M.; De La Cruz, M.; Clegg, M. T. (2008). "Tracing the Geographic
Origins of Major Avocado Cultivars". Journal of Heredity 100 (1): 5665.)

Statement of the Problem


This study intends to answer the following questions:
1. What are the respondents profile in terms of:
a. Age
b. Gender?
2. What are the respondents sensory ratings in terms of:
a. Color,
b. Taste/ Flavor,
c. Tenderness,
d. Texture, and
e. Appearance?
3. What are the respondents ratings on the acceptability of avocado cake?
4. Is there a significant difference in the respondents sensory ratings when grouped
according to age and gender?
5. Is there a significant difference in the respondents acceptability ratings when grouped
according to age and gender?

Objectives of the Study


1. To determine the respondents demographic ratings in terms of:
a. Age
b. Gender
c. Occupation

2. To determine the respondents sensory ratings in terms of:

a. Color
b. Taste
c. Aroma
d. Texture
e. Appearance
3. To determine the respondents ratings on the acceptability of avocado cake?
4. To determine the differences exist in respondents sensory ratings in group according to:
a. Age
b. Gender
5. To determine the difference in acceptability ratings given by the respondents.

Significance of the Study


This particular study aims to develop a new utilizing avocado specifically consumers, and
possibly may also help people operating bakery.
Scope and Limitations
This proposal will deal mainly with the development of the avocado cake in determining its
quality. The quality of the product will be evaluated and observe by the students and faculty as
the evaluators.

CONCEPTUAL FRAMEWORK
Input

Respondents
Profile
/Processing of
Avocado Pie

Process

Sensory
Evaluatio
REVIEW OF RELATED LITERATURE
n

Output

Acceptability
Of Avocado
Pie

Avocados
Avocados are so versatile and healthy that their uses are limited only by the imagination of the
user. They contain oleic acid which is a monounsaturated fat. The fat content of avocados gives it
unique texture and properties which allow you use it as a fat. Its mild and mellow flavor is a
great complement for bolder flavors.

Avocado butter is fantastic as a topping for steak, bruschetta, or even on your BLT. Just mix a
little butter with the meat of a couple of avocados. Dont forget to add a little lemon juice so the
avocado meat doesnt brown. Add some salt, and seasonings to taste and voila. It will keep in an
opaque container in the fridge for a couple days.
Baking with avocados is a great way to introduce kids to avocados. But its not just for kids;
vegans and vegetarians use avocados as instead of tofu in foods like mousse or pudding.

Avocados have a much smoother texture than tofu which means a more scrumptious result. You
can also take an overripe avocado and make avocado cookies. Avocados are also perfect for ice
cream. Because avocados can be used as a fat, try swapping out butter for an avocado when
making butter cream icing.

The Healthiest Way of Cooking Avocados

Many avocado recipes that you'll find in cookbooks and on the Internet include avocado as an
ingredient in its raw, unheated form. In my World's Healthiest Foods recipes, I also favor this
approach. I simply cannot think of a better way to preserve the health benefits made possible by
avocado's unique and delicate fats. If you do plan to use avocado in a recipe that calls for heat, I
recommend that you use the lowest possible temperature and least amount of cooking time that
will still work with your particular recipe. My purpose in making this recommendation is to help
you minimize damage to avocado's unique fats. I've seen one research study showing that
approximately 40 seconds of microwave heating on medium heat is a heating method that doesn't
significantly change the fatty acid profile of avocados. Sometimes I like to add avocado to a dish
that has been cooked. This is a similar approach to some traditional Mexican recipes. For
example, in Mexico they add sliced avocado to chicken soup after it is cooked. The avocado
warms and mingles well with the soup but retains its nutritional concentration since it is not
cooked.
A Few Quick Serving Ideas

Use chopped avocados as a garnish for black bean soup.

Add avocado to your favorite creamy tofu-based dressing recipe to give it extra richness
and a beautiful green color.

Mix chopped avocados, onions, tomatoes, cilantro, lime juice and seasonings for a richtasting twist on traditional guacamole.

Spread ripe avocados on bread as a healthy replacement for mayonnaise when making a
sandwich.

For an exceptional salad, combine sliced avocado with fennel, oranges and fresh mint.

For a beautiful accompaniment to your favorite Mexican dish, top quartered avocado
slices with corn relish and

Avocado Chocolate Mint Mousse


Marcus Samuelsson is one of the best chefs in the world, and has an extraordinary story. Born in
Ethiopia, he and his sister were adopted by a Swedish family after his mothers death when he
was three. According to Wikipedia, he became interested in cooking because of his maternal
grandmother in Sweden. He studied at the Culinary Institute in Gothenburg, where he grew up,
apprenticed in Switzerland and Austria, and came to the United States in 1991 as an apprentice at
Restaurant Aquavit. At 24, Marcus became executive chef of Aquavit, and soon after that became
the youngest ever to receive a three-star restaurant review from The New York Times.[1] In
2003 at the age of 33 he received the James Beard award for Best Chef: New York City. In the
last few years, he won Top Chef Masters, but fared less well in the Next Iron Chef competition.
Many of the recipes he posts are designed to be healthy, and some are even vegan. This is a
delicious and healthy dessert (as desserts go).

Marcus recipe for vegan avocado chocolate pudding calls for a number of ingredients the
average cook may not have on hand dates, agave syrup, maca powder, etc. I have modified the
recipe to make it more accessible to home cooks, and added mint flavor because chocolate and
mint is one of my favorite combinations. If you are not vegan, the only alteration you have to
make is to use regular milk.

How to beat the recession by cooking with avocados--frozen desserts, cookies, or savory
smoothies
Beat the recession by eating home-made avocado ice cream, frozen dessert, cookies, or beerbatter fried or baked avocados. Buy the avocados on sale when they are very ripe and the
supermarket wants to sell them quickly. Usually, the avocados will be reduced to five for five
dollars.
Whisk mashed avocado into cookie dough or brownies instead of other liquid or milk. Mashed
avocados may be substituted for any liquid, such as milk in cake or cookies. Then add your
nutritious sweetener to the batter.
There are so many more ways to serve avocados and take advantages of the benefits of their
Omega 9 fatty acids in avocado oil. If you're looking for a different way to serve salmon, try
salmon salad stuffed into half an avocado. Whip mashed avocados into desserts such as ice
cream, frozen yogurt, or puddings.
Or sweeten with apple juice concentrate and freeze the mashed avocados in a smoothie with
other fruits. Another way to use avocados is to put the peeled avocado in a blender with spinach
and celery and tomato juice or carrot juice. Drink the vegetable smoothie, which will be thick
and delicious. You can spice the vegetable smoothie with your choice of savory seasonings.
Serve avocados with green leafy vegetables, such as spinach, kale, or arugula in order to help
your body absorb more of the nutrients such as lutein, from the green vegetables.
To make avocado ice cream or frozen yogurt, you can mash an avocado and whip it into the
soft ice cream or yogurt, and freeze again. If more sweetener is needed, add a little honey.

Pine nuts, walnuts, or pistachios are optional. Add a quarter teaspoon of ground cinnamon,
cloves, allspice, or the spice of your choice. Or follow my avocado frozen dessert recipe below.
As a vegetable, wild Alaskan no-salt added salmon, and fruit enthusiast, I spent weeks thinking
up and testing additional ways to prepare vegetables such as avocados and fruits. My favorite
way to serve salmon salad is to stuff the canned salmon mixed with a tablespoon of extra virgin
olive oil and a tablespoon of grape-seed oil mayonnaise, a quarter cup each of chopped celery,
red bell peppers, and onions into two avocado halves. It takes five minutes to prepare and makes
a great breakfast or lunch, especially for those who want some protein at each meal to keep
insulin levels balanced.
It's the oil in the avocado that is needed by your body to better absorb the nutrients and
antioxidants from the other vegetables. Now you can serve avocados as a dessert or as a main
dish. Try cold avocado soup. Or slice avocados on top of omelettes.
Here's how to start with avocado vanilla frozen yogurt. Four a nourishing soup try avocado
turkey soup, avocado shrimp soup, or avocado gazpacho cold tomato soup. Just slice the
avocados into the soup just before serving, either hot or chilled soups.

RESEARCH METHODOLOGY

Research Design

Study will utilize the descriptive experimental method to determine the level of acceptability of
the developed product. This method will be used to determine if the, appearance, color, texture,
tenderness and taste are acceptable.

Research Respondents
The studys respondents will be HRM students, HRM teachers and housewives.

Sampling Procedure

The respondents will be HRM students who took, HRM teachers, and housewives. The sampling
technique we will be using is responsive technique.

Research instruments
Avocado Pie Recipe

Ingredients:
Crust:
6 2-c1/3ups All-purpose flour

2tsp. baking powder


cup butter
10tbsp. water
Filling:
2 medium size avocado
1 can condensed milk
1cup granulated sugar
1 cup Crushed graham
1 tbsp. unflavored powdered gelatin
3 cups water
Procedure:

Preheat oven to 375 degrees F.


Mix the all-purpose flour and baking powder.
Add butter gradually.
Mix the ingredients until pea like texture.
Make a well. Add water.
Knead.
Press the dough and make it thin using rolling pin.
Cut the dough into small sizes to fit into the muffin molder.
Grease the muffin molder and then press the dough to the molder.
Bake for 15-20 mins.
Set aside.
Slice the avocado.
Cut the avocado and mash it.
In a small pan, combine avocado, condensed milk and sugar.
Mix.
When the crust is done. Let cool before filling. Fill the crust with avocado mixture then
put crushed graham on top. Set aside.
Dissolve powdered gelatin in tap water.
Stir over low fire until it sets or forms into a jelly.
Remove in fire.
Put gelatin on top of the avocado pie.
Chill before serving.

Materials

Mixing bowl

Measuring Cup

Measuring spoon

Muffin molder

Cooking pot

Soup ladle

Rolling pin

Procedure for Data Collection


The researchers will invite the respondents in a certain place, and the respondents will have
survey forms that will be answered based on how they evaluate the researchers developed
product.
Procedure for Data Analysis

The data that will be collected will be analyzed by counting and tallying the survey that was
conducted by the researchers.

REFERENCES
Brown, W.H. 1943. Useful plants of the Philippines. Republic of the Philippines
Department of Agriculture and Natural Resources Technical Bulletin 10 Volume 1 Bureau
of Printing, Manila, Philippines.

Bureau of Agricultural Statistics, Department of Agriculture. 1998. Crop Statistics.


Philippines.
Chen, H.; Morrell, P. L.; Ashworth, V. E. T. M.; De La Cruz, M.; Clegg, M. T. (2008).
"Tracing the Geographic Origins of Major Avocado Cultivars". Journal of Heredity 100
(1): 5665.
Coronel, R.E. 1983. Avocado. In: Promising Fruits of the Philippines. College of
Agriculture, University of the Philippines Los Baos, College, Laguna, Philippines. pp.
21-48.
De Leon, J. and Padolina, F. 1927. The avocado - a valuable fruit. Philippine Agricultural
Review 20(3): 349-359.
Galang, F.G. 1955. Fruit and Nut Growing in the Philippines. AIA Printing Press,
Malabon, Rizal, Philippines.
http://njbrown.wordpress.com/
http://whfoods.org/genpage.php?dbid=5&tname=foodspice
http://www.wisegeek.com/what-can-i-use-an-avocado-for.htm
Philippine Fruit Association. 1998. Plan of action for the development of the Philippine
fruit industry. Paper submitted to the Department of Agriculture, Philippines.
Resources of South-East Asia No. 2: Edible fruits and nuts. Pudoc, Wageningen, The
Netherlands. pp. 249-254.
Torres, J.P. 1935. Some notes on avocado flowers. Philippine Journal of Agriculture 7:
207-227.
Wester, P.J. 1921. The food plants of the Philippines. Philippine Agricultural Review
14(3): 2 Whiley, A.W. 1991. Persea americana Miller. In: E.W.M. Verheij and R.E.
Coronel (eds.). Plant 11-384.
http://www.examiner.com/nutrition-in-sacramento/how-to-beat-the-recession-bycooking-with-avocados-frozen-desserts-cookies-or-savory-smoothies

Appendices

Republic of the Philippines


CAVITE STATE UNIVERSITY
(CvSU)
DON SEVERINO DE LAS ALAS CAMPUS
Indang, Cavite
(046) 415-0973 / (046) 415-0012
E-mail: cvsu@asia.com

College of Education

Home Economics, Vocational and Technical Education Department


To the Respondents,
We, the fourth year Hotel and Restaurant Management Students of Cavite State University are
conducting a Market Survey about our Research Study on Utilization of Avocado in Making
Cake(HRML24- Rersearch1.)
In this regard, may we request your cooperation by answering this survey questionnaire. Any
gathered information will be kept under strict confidentially and for classroom purposes only.
Thank you very much.

Instruction: Put a check mark on the line before your chosen answer and fill up the data below.

Name (optional): ____________________________________________________


Age: ____

Gender:____

Occupation: ___________________________

Tenderness

Pastry should melt in the mouth ( 5 )


Pastry very little resistance when bitten cut with the fork ( 4 )
Evaluation
Pastry is soft
( 3 ) Scale

Appearance

Surface may have small blisters ( 5 )


Pastry is crumbly ( 2 )
Surface slightly glossy ( 4 )
Pastry is rubbery ( 1 )
Surface is bubbly ( 3 )

Taste/ Flavor

Tasteappears
is sweetuncooked
(5)
Surface
(2)
Surface
over (cooked
(1)
Tasteappears
is too sweet
4)

Color

Top surface is golden brown ( 5 )


Taste is salty ( 3 )
Surface is slightly darken ( 4 )
Taste is too salty ( 2 )
Surface is very pale ( 3 )
Tasteisisslightly
tasteless
( 1)
Surface
pale
(2)
Surface is very pale ( 1 )

Texture(crust)

Shows evidence of layers or slashes ( 5 )


Gas cells are small ( 4 )
Gas cells are medium ( 3 )
Gas cells are large ( 2 )
No gas cells formed ( 1 )

LE- Like Extremely


LVM- Like Very Moderately
LM- Like Moderately
LS- Like Slightly
NLND- Not like Nor Dislike

DS- Dislike
DM-Dislike Moderately
DVM- Dislike Very Moderately
DE- Dislike Extremely

General Acceptability
Acceptability Factors
Avocado Cheesecake

LE
9

LVM
8

LM
7

LS
6

NLND
5

DS
4

DM
3

DVM
2

DE
1