Chemical and sensorial evaluation of prickly pears concentrated puree [Sicily]
Prickly pears, Opntia 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 a...
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Published in | Industrie Alimentari (Italy) Vol. 37; no. 371 |
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Main Authors | , , |
Format | Magazine Article |
Language | Italian |
Published |
01.06.1998
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Subjects | |
Online Access | Get more information |
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Summary: | Prickly pears, Opntia 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 evaluated by chemical and sensorial (QDA) analysis. Qualitative and quantitative identification of organic acids, determined by HPLC, has shown interesting differences between the concentrated puree and the fresh pulp product
I fichi d'Indica, Opuntia ficus-indica, rivestono un ruolo di fondamentale importanza per l'economia siciliana. I frutti freschi sono tradizionalmente una fonte di carboidrati e, come riferito in letteratura, possono essere utilizzati per ottenere numerosi prodotti alimentari come succhi, confetture e gelatine di frutta. In questo studio e' stata valutata, mediante analisi chimica e sensoriale (QDA), la purea ottenuta dalla trasformazione dei frutti dei fichi d'India. L'identificazione qualitativa e quantitativa degli acidi organici, determinati per HPLC, ha evidenziato interessanti differenze tra la purea concentrata e la polpa fresca |
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Bibliography: | 2000060567 Q02 U30 Q04 |
ISSN: | 0019-901X |