Articles
EVALUATION OF CACTUS PEAR SPECIES FOR JELLY PROCESSING
Article number
811_35
Pages
269 – 274
Language
English
Abstract
The objective of this study was to evaluate the sensory characteristics of jellies from species of cactus pear (Nopalea cochenillifera) and gigante and redonda cultivars of (Opuntia ficus-indica L. Miller). Pulp physicochemical characteristics and jelly yield, as well as jelly sensory analysis were determined.
The values for the pulp physicochemical parameters ranged from 91.81 to 94.45%; 5.55 to 8.19%; 4.60 to 4.79%; 4.9 to 7.08%; 2.58 to 3.17 ºB; 1.15 to 12.2 mg/100g; 6.79 to 7.88 mg/L, for moisture content; dry matter; pH; acidity; soluble solids; pectin and total chlorophyll, respectively.
Species Nopalea cochenillifera presented cladodes with smaller weight (233.0g). Adverse results were obtained for species Opuntia ficus-indica redonda variety (755.83g). The results for the sensory analysis demonstrated significant differences (P<0.05) between jellies, in which the jelly obtained from the redonda variety presented better sensory characteristics according to appraisers for flavour and texture aspects.
Similarly, for the overall and purchase intention evaluation, the results were favorable for the redonda variety.
Cactus pear can be used as raw material for jelly production; however, it needs to be adequately exploited in the semi-arid region of Northeastern Brazil as a form of contributing for the sustainable development of the region.
The values for the pulp physicochemical parameters ranged from 91.81 to 94.45%; 5.55 to 8.19%; 4.60 to 4.79%; 4.9 to 7.08%; 2.58 to 3.17 ºB; 1.15 to 12.2 mg/100g; 6.79 to 7.88 mg/L, for moisture content; dry matter; pH; acidity; soluble solids; pectin and total chlorophyll, respectively.
Species Nopalea cochenillifera presented cladodes with smaller weight (233.0g). Adverse results were obtained for species Opuntia ficus-indica redonda variety (755.83g). The results for the sensory analysis demonstrated significant differences (P<0.05) between jellies, in which the jelly obtained from the redonda variety presented better sensory characteristics according to appraisers for flavour and texture aspects.
Similarly, for the overall and purchase intention evaluation, the results were favorable for the redonda variety.
Cactus pear can be used as raw material for jelly production; however, it needs to be adequately exploited in the semi-arid region of Northeastern Brazil as a form of contributing for the sustainable development of the region.
Authors
E.M. Beltrão Filho, R.G. Costa, J.K.P. Rocha, R.C.R.E. Queiroga, N.M. Santos, M.O. Maia
Keywords
Opuntia ficus-indica L. Miller, Nopalea cochenillifera, sensory analysis, physicochemical analysis
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