Prickly pears, Opuntia ficus-indica, are considered of fundamental economic importance in Sicily. The fresh fruits have been traditionally utilized as source of carbohydrates; reports in the literature have also shown that the fruits could be utilized into various food products such as juices, jams and jellies. In the present study the concentrated puree produced from prickly pears has been evalued by chemical and sensorial (QDA) analysis. Qualitative and quantitative identification of organic acids, determined by HPLC (High Performance Liquid Chromatography), has shown interesting differences between the concentrated puree and fresh pulp product.
Chemical and sensorial evaluation of prickly pears concentrated purée [Valutazione chimica e sensoriale di una purea concentrata di fichi d'India]
BARBAGALLO, Riccardo Nunzio;
1998-01-01
Abstract
Prickly pears, Opuntia ficus-indica, are considered of fundamental economic importance in Sicily. The fresh fruits have been traditionally utilized as source of carbohydrates; reports in the literature have also shown that the fruits could be utilized into various food products such as juices, jams and jellies. In the present study the concentrated puree produced from prickly pears has been evalued by chemical and sensorial (QDA) analysis. Qualitative and quantitative identification of organic acids, determined by HPLC (High Performance Liquid Chromatography), has shown interesting differences between the concentrated puree and fresh pulp product.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
