Prickly pear sheets: a new fruit product
- 1 June 1992
- journal article
- Published by Oxford University Press (OUP) in International Journal of Food Science & Technology
- Vol. 27 (3) , 353-358
- https://doi.org/10.1111/j.1365-2621.1992.tb02037.x
Abstract
Summary.: Dried sheets (Teen‐Edin) from prickly pear (Taifi cultivar) fruits were made and the composition of the pulp and the optimum formulation sheet was analysed. The optimum formulation was obtained by adding to fruit pulp (100%), 10% sucrose, 1.1% citric acid, 0.15% sodium metabisulphite, and 0.5% olive oil (w/w). Sodium metabisulphite improved the colour and citric acid produced a similar acid taste to the traditional apricot sheets. The sheets were highly acceptable to a small panel and have potential for manufacture as a possible alternative to apricot sheets (Kamar‐Eddin). The technique could also be used for preservation in many other arid parts of the world where prickly pears grow.Keywords
This publication has 2 references indexed in Scilit:
- Chemical characterization of prickly pear pulp, Opuntia ficus‐indica, and the manufacturing of prickly pear jamInternational Journal of Food Science & Technology, 1983
- Chemical Characterization of Prickly Pear Seed Oil, Opuntia ficus‐indicaJournal of Food Science, 1982