Avocado oil: a potential substitute for refined soybean oil in cooking

IF 3.2 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Gastronomy and Food Science Pub Date : 2025-07-01 DOI:10.1016/j.ijgfs.2025.101237

Thaíny Joane Adriano Garcia , Katiúcia Alves Amorim , Ana Carla Marques Pinheiro , Cleiton Antônio Nunes , Sabrina Carvalho Bastos

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引用次数: 0

Abstract

Avocado (Perseaamericana Mill.) is highly valued for its rich content of unsaturated fatty acids. The oil extracted from its pulp is thermally stable, with a high smoke point, making it suitable for various culinary preparations. This study explored consumers' perceptions of using avocado oil in cooking and assessed the effects of substituting it for soybean oil in common dishes. Following ethical approval, an online questionnaire was conducted to explore perceptions and habits related to the use of oils in food, followed by sensory analyses using Check-All-That-Apply tests, acceptance, and purchase intention for four culinary preparations: white rice, ground meat, scrambled eggs, and apple cake. The questionnaire results showed that although soybean oil is the most used, olive oil is considered healthier by consumers. The survey revealed that most were unaware of avocado oil but showed interest after learning about its benefits. Sensory-wise, avocado oil impacted the white rice by giving it a more yellowish and greenish hue due to the natural pigments of this oil, while the ground meat exhibited a less shiny appearance and a less oily flavor compared to preparations with soybean oil. In scrambled eggs, avocado oil significantly improved the texture, making them softer and less rubbery, and enhanced the flavor perceived as fresher. Similarly, the apple cake prepared with avocado oil was described as softer and fluffier, significantly differing in texture compared to the version made with soybean oil. Acceptance evaluations showed high acceptability for all preparations, with scores above 7, indicating a positive reception. It is concluded that avocado oil offers a promising alternative to soybean oil, enhancing the sensory qualities of foods without compromising consumer acceptance. These results support the inclusion of avocado oil as a healthy and versatile option in cuisine, suggesting a potential increase in its popularity and use.

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牛油果油：烹饪中精炼大豆油的潜在替代品

牛油果（Perseaamericana Mill.）因其富含不饱和脂肪酸而备受重视。从其果肉中提取的油热稳定，烟点高，适用于各种烹饪制剂。本研究探讨了消费者对在烹饪中使用鳄梨油的看法，并评估了在普通菜肴中用鳄梨油代替大豆油的效果。在伦理批准之后，进行了一项在线问卷调查，以探索与在食品中使用油有关的观念和习惯，然后使用check - all - thatapply测试进行感官分析，接受度和购买意愿四种烹饪准备：白米饭，碎肉，炒鸡蛋和苹果蛋糕。问卷调查结果显示，虽然大豆油使用最多，但消费者认为橄榄油更健康。调查显示，大多数人不知道牛油果油，但在了解它的好处后，他们表现出了兴趣。在感官方面，由于牛油果油中的天然色素，牛油果油对白米的影响更大，使其呈现出更黄和更绿的色调，而与大豆油相比，磨碎的肉表现出更少的光泽和油味。在炒鸡蛋中，鳄梨油显著改善了口感，使它们更柔软，更少橡胶，并增强了味道，让人觉得更新鲜。同样，用鳄梨油制作的苹果蛋糕被描述为更软、更蓬松，与用大豆油制作的苹果蛋糕相比，在质地上有明显不同。接受度评价显示，所有准备工作的接受度都很高，得分在7分以上，表明接受度很高。结论是，鳄梨油是大豆油的一个有前途的替代品，在不影响消费者接受的情况下提高食品的感官质量。这些结果支持将鳄梨油作为一种健康和多功能的烹饪选择，表明它的受欢迎程度和使用可能会增加。

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来源期刊

International Journal of Gastronomy and Food Science Social Sciences-Cultural Studies

CiteScore

5.30

自引率

10.50%

发文量

170

审稿时长

45 days

期刊介绍： International Journal of Gastronomy and Food Science is a peer-reviewed journal that explicitly focuses on the interface of food science and gastronomy. Articles focusing only on food science will not be considered. This journal equally encourages both scientists and chefs to publish original scientific papers, review articles and original culinary works. We seek articles with clear evidence of this interaction. From a scientific perspective, this publication aims to become the home for research from the whole community of food science and gastronomy. IJGFS explores all aspects related to the growing field of the interaction of gastronomy and food science, in areas such as food chemistry, food technology and culinary techniques, food microbiology, genetics, sensory science, neuroscience, psychology, culinary concepts, culinary trends, and gastronomic experience (all the elements that contribute to the appreciation and enjoyment of the meal. Also relevant is research on science-based educational programs in gastronomy, anthropology, gastronomic history and food sociology. All these areas of knowledge are crucial to gastronomy, as they contribute to a better understanding of this broad term and its practical implications for science and society.