30B-13 |
Cactus cladodes (Opuntia ficus indica) cultivated in Chile: a potential source for a brined product |
L. D. C. MONTOYA B.1, E. Sepulveda2, C. Saenz2, and L. Robles1. (1) Dept. of Fruit and Vegetable Technology, Food Research and Development Center, Carretera a "La Victoria" Km. 0.6, Apartado Postal 1735, Hermosillo, Sonora, 83000, Mexico, (2) Depto. Agroindustria y Enología, Facultad de Ciencias Agronómicas, Universidad de Chile, Casilla 1004, Santiago, Chile Cactus plants are widely known in Chile. Their fruits are commonly consumed as a fresh commodity, but their cladodes are not included in the Chilean diet. The young cladodes ("nopalitos") are rich in dietary fiber. The objective of this research was to create a new product that could be accepted by the Chilean consumers, with the purpose of increasing the surface of semi-arid areas planted with this crop. A process to obtain "nopalitos" in brine was developed. This consisted in an immersion in a Ca(OH)2 2% solution + 8% NaCl, boiling with NaHCO3 0.3%, for 5 min and packing with hot brine (3% NaCl, pH 3). A thermal treatment was applied for 15 min at 90° C, in glass bottles. "Nopalitos" in brine were sensory evaluated (24 judges, using a 15 points non-structured scale) Quality analyses were also determined: color (L*, a*, b*, C* and H*), pH, acidity (% citric acid). The raw material was also characterized. The recently harvested "nopalitos" showed a length of 18.8 cm, pH 4.3, acidity 0.62% and color parameters: L*=44.7, a*=-17.0, b*=25.4, C*=30.6 and H*=123.8 After the thermal treatment, the nopalitos in brine presented a pH 7.25, acidity 0.08% and color parameters: L*=40.5, a*=-12.0, b*=22.8, C*=25.8 and H*=117.8. The sensory characteristics evaluated were appearance (7.2), color (11.7), aroma (7.6), mucilaginous aspect (9.8), taste (9.4), mucilaginous texture (7.5) and acceptability (11.0). The good acceptability of this product, new for the Chilean consumers, is promising for succesful introduction as a new and healthy vegetable in the Chilean diet.
Session 30B, Fruit & Vegetable Products: Sensory, Product Development, Fresh-Cut, and Storage
|