Nasr, M. (2005). Prickly pear (Opun tie ficus-indica Mill.) Fruits Characteristics And New Utilization. Journal of Food and Dairy Sciences, 30(12), 7789-7797. doi: 10.21608/jfds.2005.238214
M. A. Nasr. "Prickly pear (Opun tie ficus-indica Mill.) Fruits Characteristics And New Utilization". Journal of Food and Dairy Sciences, 30, 12, 2005, 7789-7797. doi: 10.21608/jfds.2005.238214
Nasr, M. (2005). 'Prickly pear (Opun tie ficus-indica Mill.) Fruits Characteristics And New Utilization', Journal of Food and Dairy Sciences, 30(12), pp. 7789-7797. doi: 10.21608/jfds.2005.238214
Nasr, M. Prickly pear (Opun tie ficus-indica Mill.) Fruits Characteristics And New Utilization. Journal of Food and Dairy Sciences, 2005; 30(12): 7789-7797. doi: 10.21608/jfds.2005.238214
Prickly pear (Opun tie ficus-indica Mill.) Fruits Characteristics And New Utilization
Department of Horticulture Crop Processing, Food, Techno!. Res. Inistit., (A.R.E), AJex., Egypt
Abstract
The present study was conducted to estimate the suitability 01 the_prickly pear fruits for preparing different edible products. Therefore the technological properties of fruits, physic<H;hemical and proximate composition 01 pulp were determined . Concentrate ,jam and sheet were prepared from the strained pulp and their sensory characteristics were estimated. The results showed that the strained pulp of_orange and spineless red ripe prickly pear fruits had 6.10 and 609 pH, 0.21and 0.23 acidity as% citric acid 11.38 and1U' total soluble solids, 11.02 and 10.98 total sugars 26.90 and 28.61 mg'100g ascorbic acid. 0.82 and1 06 mg/100g, 8· carotene ,2.5 and 9.2 mg\100g total anthocynine respectively .Also the pulp contained minor amounts of crude protein ,ether extract, crude fiber and ash The each spineless red fruit contains one fine seed. The panelists accepted the sensory properties of the processed concentrate, jam, sheet and reconstituted Juice from such fruits.
Full Text
orange and spineless red prickly pear fruits .. technological properties, , physico-chemical, proximate composition. and sensory characteristics
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