3.1 MaterialsAvocado (Persia americ

3.1 Materials
Avocado (Persia americana) fruits used for this work were obtained from an out-grower at
Ahinsan Estate, Kumasi. Food-grade citric acid and ascorbic acid were obtained from Sigma-
Aldrich Inc., USA. Xanthan gum was obtained from BDH Chemicals Limited, UK. Sarsons malt
vinegar, sugar, Annapurna iodised salt, and Raynes vanilla essence were obtained from Opoku
Trading Supermarket, Kumasi. Sodium benzoate and potassium sorbate were obtained from
Scharlau Chemie S.A., Spain.
3.1.1 Avocado Pulp Preparation
The avocado fruits were hand-picked at commercial maturity and kept at room temperature for
three days to complete the ripening process. The ripped fruits were then washed under running
potable water and subsequently soaked for 15 min in Milton’s chlorinated tablets. The fruits
were peeled, deseeded and cut into four wedges. These were then cut into small pieces and
finally pulverized using a Binatone domestic food blender (5080 MP) at speed 4.

ผลลัพธ์ (อังกฤษ) 2:

3.1 Materials
Avocado (Persia Americana) Fruits used for this Work were obtained from an out-Grower at
Ahinsan Estate, Kumasi. Food-grade citric acid and ascorbic acid were obtained from Sigma-
Aldrich Inc., USA. Xanthan gum was obtained from BDH Chemicals Limited, UK. Sarsons Malt
vinegar, Sugar, Salt Iodised Annapurna, Raynes and vanilla Essence were obtained from Opoku
Trading Supermarket, Kumasi. Sodium benzoate and potassium sorbate were obtained from
Scharlau Chemie SA, Spain.
3.1.1 Avocado Pulp Preparation
The Hand-picked at Avocado Fruits were kept at Room Temperature and Commercial Maturity for
ripening Three days to Complete the Process. Fruits were then washed under running ripped the
potable Water and subsequently soaked for 15 min in Milton's chlorinated tablets. The Fruits
were peeled, deseeded and Cut Into Four wedges. These were then Cut Into Small pieces and
finally Pulverized using a domestic Binatone Food Blender (MP 5080) at 4 speed.