Plant Foods for Human Nutrition

, Volume 74, Issue 3, pp 370–375 | Cite as

Flash Vacuum-Expansion Process: Effect on the Sensory, Color and Texture Attributes of Avocado (Persea americana) Puree

  • Salgado-Cervantes Marco
  • Servent Adrien
  • Maraval Isabelle
  • Vargas-Ortiz ManuelEmail author
  • Pallet Dominique


The flash vacuum-expansion process (FVE) consists of two stages. In the first, the raw material is heated by a steam flow in a chamber at 101.325 kPa; in the second, the plant material passes into an expansion chamber (2 to 5 kPa), where the disintegration of the tissues occur. The puree obtained from the avocado pulp subjected to the first stage of the process was evaluated sensorial and instrumentally (T1), in the same way the puree obtained from fruits that were subjected to the whole process (T2) was evaluated, these were compared with avocado puree obtained by means of a food processor (control). The parameters shiny, avocado-like, luminosity, stretching and hue are more significant to describe the puree control, while boiled vegetable and homogeneity to describe T1; grainy texture, adhesiveness and fibrous are more significant to describe T2.


Sensory Color Texture Avocado Vacuum-expansion 



Flash vacuum-expansion



This work was supported by PCP France-Mexico, (PCP-002-2011).

Compliance with Ethical Standards

Conflict of Interest

The authors declare that the investigation was conducted in the absence of any commercial or financial relationship that could be interpreted as a potential conflict of interest. The members of the sensory evaluation panel participated voluntarily and in full knowledge of the samples to be evaluated.


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© Springer Science+Business Media, LLC, part of Springer Nature 2019

Authors and Affiliations

  1. 1.Instituto Tecnológico de VeracruzVeracruzMexico
  2. 2.Centre de Coopération Internationale en Recherche Agronomique pour le DéveloppementMontpellier cedex 5France
  3. 3.CONACYT-CIAD (Centro de Investigación en Alimentación y Desarrollo)CuliacánMexico

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