CACTUS PEAR FRUIT: A Promising Fruit
Chemical and technological studies on cactus pear (prickly pear) fruits
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The effect of variety, ripening stage and plantation region on the chemical and technological properties of yellow-orange and red cactus pear (prickly pear) fruits were studied. Some chemical and technological properties of cactus pulps were evaluated during frozen storage for 12 months. In this study, some products were processed from cactus pear and then evaluated. The prcessed juice had good keeping quality during storage for 6 months either at room or fridge temperature. A prickly pear sheets from the yellow-orange pulp were prepared with diffferent ratios of sugar. The prepared sheets wit...
The effect of variety, ripening stage and plantation
region on the chemical and technological properties
of yellow-orange and red cactus pear (prickly pear)
fruits were studied. Some chemical and technological
properties of cactus pulps were evaluated during
frozen storage for 12 months. In this study, some
products were processed from cactus pear and then
evaluated. The prcessed juice had good keeping
quality during storage for 6 months either at room
or fridge temperature. A prickly pear sheets from
the yellow-orange pulp were prepared with diffferent
ratios of sugar. The prepared sheets with 2 and 3%
sugar were the best organoliptically. Cactus corn or
rice-based extrudates were prepared using different
ratios of concentrated yellow-orange or red prickly
pear pulp. Cactus pulp extremly enhanced the
sensory properties of rice extrudtes, espicially at
low ratios of cactus. Cactus ice cream was evaluated
also for some properties. The rheological
properties of cactus pear pulps and cactus products
were evaluated. Organoliptically, all cactus
products (juice, dried sheet, cactus cereal-based
extrudates and ice cream) were accepted.
region on the chemical and technological properties
of yellow-orange and red cactus pear (prickly pear)
fruits were studied. Some chemical and technological
properties of cactus pulps were evaluated during
frozen storage for 12 months. In this study, some
products were processed from cactus pear and then
evaluated. The prcessed juice had good keeping
quality during storage for 6 months either at room
or fridge temperature. A prickly pear sheets from
the yellow-orange pulp were prepared with diffferent
ratios of sugar. The prepared sheets with 2 and 3%
sugar were the best organoliptically. Cactus corn or
rice-based extrudates were prepared using different
ratios of concentrated yellow-orange or red prickly
pear pulp. Cactus pulp extremly enhanced the
sensory properties of rice extrudtes, espicially at
low ratios of cactus. Cactus ice cream was evaluated
also for some properties. The rheological
properties of cactus pear pulps and cactus products
were evaluated. Organoliptically, all cactus
products (juice, dried sheet, cactus cereal-based
extrudates and ice cream) were accepted.
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