Development of Avocado-Enriched Cookies

Kok, Kin Tat (2026) Development of Avocado-Enriched Cookies. Final Year Project (Bachelor), Tunku Abdul Rahman University of Management and Technology.

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Abstract

Butter cookies are a popular baked product value for its aroma, flavor, texture and extended shelf life. However, one of main ingredients is butter which contains a high percentage of fat, thus partial replacement with healthy fruit such as avocado provides a healthier option. However, the high fat content of butter raises nutritional concerns, thus increasing the demand for healthier fat alternatives. This study investigated the partial and full substitution of butter with avocado puree in five formulations (100%, 75%, 50%, 25% and 0%) to evaluate the impact on physicochemical, proximate composition and sensory acceptability. Proximate analysis revealed that increasing avocado levels significantly reduced crude fat and energy content while ash and crude protein content levels increased. Textural analysis showed comparable hardness and fracturability. Spread ratio remained stable throughout all samples. Colorimetric analysis shows that the 100% butter control formulation has the most significant browning which is due to the Maillard reaction due to formation of melanoidins that darken the cookie crust. Water activity increased proportionally with increased avocado substitution due to avocado naturally having higher water content. Microbial analysis indicated that the 75% Butter formulation maintained an acceptable low microbial load in 10-3 , 10-4 , 10-5 dilution and had 8x 104 CFU/g which is considered safe. Sensory evaluation revealed that 75 Butter/25% avocado formulation achieved the highest overall acceptability, flavour, texture and flavour. These findings suggest partial substitution of butter with avocado puree at 25% replacement offers a nutritionally improved cookie and more maintains desirable sensory qualities that are highly acceptable.