Development of an innovative mixture of guacamole from Hass avocado (Persea americana mill vs. Hass) and Filipino mango (Manguifera Indica l.).

Guacamole is the most common dressing in Latin America, whose main component is avocado mixed with other components that provide flavor. Its concept has transcended tradition so at the present it constitutes an industrial form of commercialization of processed fruit, therefore is a product susceptible to innovation and adaptable to consumption trends.
Thus, in the present study, guacamole made with Hass avocado in mixture with Filipino mango was proposed as an incremental innovation of spreadable sauce, it was including two acidulants and pasteurization treatment used in order to slow down enzymatic browning and control microbial growth during storage.
The pulp of avocado fruits was used in consumption maturity with constant ratios of salt, garlic, and hot pepper, all in dry (1% w/w), citric acid (0.25% w/w) and ascorbic acid (0.04% w / w) as preservatives. Pulp of Filipino mango was in maturity state 2 and added in ratios of 1:0.5, 1:1 and the control.
The samples were stored in 50 g polyethylene containers under refrigeration conditions (5.2 ± 0.26 °C). The treatments were analyzed periodically on day zero and every 5 days until twentieth day with a microbiological count, color and pH measurement.
The initial pH for avocado and mango pulps were 6.32 and 3.35 and for colour the h indexes were 88.6 and 93.2 respectively. During storage, pH did not show significant variation in treatments; The color parameters of the 1:1 ratio without pasteurization showed a more uniform behavior, in addition, it did not exceed NTC 4305-2008 limits for molds and yeasts (25 CFU/g) and mesophiles (247 CFU/g) with salmonella and coliforms absents during storage time in treatments.
Therefore, its pertinent to mixing a tropical fruit such as Filipino mango in this type of products, however, a scale sensory evaluation is necessary to validate aspects corresponding to the acceptability.