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- Title
PRELIMINARY NUTRITIONAL AND ORGANOLEPTIC ASSESSMENT OF XOCONOSTLE FRUIT (OPUNTIA SPP.) AS A CONDIMENT OR APPETIZER.
- Authors
García-Pedraza, L. G.; Reyes-Agüero, J. A.; Aguirre-Rivera, J. R.; Pinos-Rodríguez, J. M.
- Abstract
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), rich in neutral-detergent fiber (14.2% dry matter) and potassium (2,248.3 mg/100 g dry matter) and poor in crude protein, lipids, carbohydrates and sodium. For the six variants, peers were able to differentiate between the various xoconostle pear-chili-salt combinations (60:25:15, 70:15:15 and 100:00:00 xoconostle pear:chili: salt), but in general they rated samples as tasty.
- Subjects
NUTRITIONAL assessment; TASTE testing of food; CONDIMENTS; APPETIZERS; PEARS
- Publication
Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2005, Vol 17, Issue 3, p333
- ISSN
1120-1770
- Publication type
Article