Development and Sensory Evaluation of Avocado (Persea americana) Cookies Enhanced with Vanilla (Vanilla planifolia) Extract

Abstract

Cookies are a popular snack worldwide, with a growing demand for innovative and healthier alternatives. Avocado, rich in healthy fats, and vanilla extract, known for its sweet aroma and potential health benefits, presents an opportunity to develop a nutritious cookie. This study aims to formulate an avocado vanilla cookie that is affordable and accessible, while evaluating its sensory acceptability with varying avocado concentrations. Three formulations (T1, T2, T3) with different levels of avocado were assessed for their general acceptability, color, aroma, texture, and taste using a trained sensory panel. Statistical analyses, including mean scores and multiple comparisons, were conducted to determine significant differences between treatments. Results indicated that the highest avocado concentration (T1) was generally preferred for general acceptability, color, and aroma, receiving scores ranging from "Moderately Like" to "Like Slightly." The texture of T1 also showed a significant improvement compared to T3, suggesting that avocado contributes positively to the product's mouthfeel. However, T3, which had the lowest avocado concentration, scored lowest for taste, with a "Dislike Slightly" rating. Multiple comparisons revealed that avocado concentration significantly affected texture acceptability, with T1 outperforming T3 (p = 0.018), but no significant differences were found in other sensory attributes (p > 0.05). These findings underscore avocado's role in enhancing texture and visual appeal but also highlight the challenge of balancing flavor at higher concentrations. The study's implications suggest that avocado can be a viable alternative ingredient in baked goods, but further research is needed to optimize its taste profile.