A novel mayonnaise-type dressing added with avocado pulp and oil as health ingredients processed with ultrasound

In this study, avocado pulp and oil were added to mayonnaise type-dressing produce a healthy microbiologically safe product with improved sensory properties. First, was obtained by solvent-free ultrasonic-assisted extraction centrifugation. The formulated then treated ultrasound. Chemical qualities determined in the oil. Microbiological quality, color analysis carried out along storage period under refrigeration. yield 64% an outstanding emerald green color. quality agreed Mexican Official Standards. Oleic, palmitic, palmitoleic linoleic acids found be major fatty mayonnaise-type dressing showed reduction of microbial load without need for thermal pasteurization, stable during storage. Color, odor flavor sensorially evaluated as “like much.”