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A RESEARCH NOTE ON RHEOLOGICAL BEHAVIOR OF SOME PROCESSED PRODUCTS FROM CACTUS PEAR ( OPUNTIA FICUS‐INDICA [L.] MILL.)
Author(s) -
CEREZAL P.,
CASTRO E.,
DUARTE G.
Publication year - 2007
Publication title -
journal of texture studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.593
H-Index - 54
eISSN - 1745-4603
pISSN - 0022-4901
DOI - 10.1111/j.1745-4603.2007.00123.x
Subject(s) - cactus , pear , ripeness , pulp (tooth) , rheology , horticulture , mathematics , botany , materials science , food science , chemistry , composite material , biology , ripening , medicine , pathology
A study of some textural and rheological properties of cactus pear products was carried out in this research. The parameters of brittleness and hardness in peeled cactus pears in syrup (PCPS), and the compression stress in the sweetened pulp from cactus pears with partial addition of their skins (SPCPS) and in the marmalade from cactus pear skins (MCPS) were evaluated. Flow behavior was only evaluated in SPCPS and MCPS. A significant variation of the maximum force between different samples of PCPS in the range of 544.3–975.3 N was determined, while the deformation was 17.1–21.2 mm. In the SPCPS and MCPS products, the maximum stresses were low, 0.254 and 0.366 N/mm 2 , although the deformation was of 28.8 and 29.07 mm, respectively. SPCPS was a pseudoplastic fluid, with a better fit to the general model of Herschel–Buckley. Meanwhile, MCPS was represented by a polynomial model of third order.PRACTICAL APPLICATIONS The results of this study indicate that there is a relatively wide interval in the degree of ripeness of the fruits, detected by instrumental evaluation, which can be used for the development of the peeled cactus pears in syrup product despite the previous selection of the fruits carried out in the elaboration process and are accepted by trained testers without being a sensorial defect. On the other hand, the partial or total incorporation of the skins in sweetened pulp from cactus pears with partial addition of their skins and in marmalade from cactus pear skins semisolid products, respectively, allows a greater use of the fruit, while the mixture of pectin and mucilage in the skins contributes to increasing the consistency without making necessary the addition as external additives.