Physico-chemical and Sensory Properties of Cookies Produced by Partial Substitution of Margarine with Avocado Pear (<i>Persia americana</i>)

The partial substitution of margarine with mature avocado pear pulp in the production cookies was investigated. Five cookie samples were produced and blends ratios 80:20%, 70:30%, 60:40%, 50:50%, 100% serve as control, labeled B, C, D E A, respectively while other ingredients used remain constant. physico-chemical (proximate compositions, free fatty acids (FFA), iodine value, peroxide value) sensory qualities evaluated using standard methods. results show ranged moisture (11.13 to 14.60%), crude protein (6.93 7.83%), fat (16.00 18.03%), ash (1.40 2.09%), fiber (0.29 0.62%), carbohydrate (59.70 62.79%), FFA (0.35 1.01 mg KOH/g), value (75.63 81.17 g I2/100 g) (2.96 5.27 meq/kg). nutritious desirable organoleptic qualities. Also, demonstrated that had acceptability up a 30% level pulp. findings indicated feasibility fat-reduced preparation, this will reduce pressure only making diversify use pear.