Preliminary nutritional and organoleptic assessment of xoconostle fruit (Opuntia spp.) as a condiment or appetizer

被引：0
|
作者：
García-Pedraza, LG
Reyes-Agüero, JA
Aguirre-Rivera, JR
Pinos-Rodríguez, JM
机构：
[1] Univ Autonoma San Luis Potosi, Inst Invest Zonas Desert, San Luis Potosi 78377, Mexico
[2] Univ Autonoma San Luis Potosi, Sch Engn, San Luis Potosi 78377, Mexico
来源：
ITALIAN JOURNAL OF FOOD SCIENCE | 2005年 / 17卷 / 03期
关键词：
cactus pear; condiment; xoconostle pear; Opuntia;
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The aim of this work was to analyze the nutritional value of the powdered fruit skin of six xoconostle fruit (Opuntia spp.) variants used to prepare a condiment or seasoning by mixing it with salt and chili peppers; an organoleptic evaluation was also carried out. Xoconostle pears are an acidic fruit (pH 3.3), and poor in crude protein, lipids, carbohydrates and sodium. For the six variants, peers were able to differentiate between the various xoconostle pear-chilisalt combinations (60:25:15, 70:15:15 and 100:00:00 xoconostle pear:chili: salt), but in general they rated samples as tasty.
引用
收藏
页码：333 / 340
页数：8
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