PHYSICOCHEMICAL CHARACTERIZATION AND SENSORY ANALYSIS OF JAMS PRODUCED FROM OPUNTIA FICUS-INDICA CLADODES

LEGRINE KAMAL; BENAOUANA DJAHIDA; ABDESSEMED DALILA

doi:10.22159/ajpcr.2020.v13i12.39459

Authors

LEGRINE KAMAL Department of Agronomy, Laboratory LAPAPEZA, Institute of Veterinary and Agricultural Sciences, University of Batna, Batna, Algeria.
BENAOUANA DJAHIDA Department of Agronomy, Laboratory LAPAPEZA, Institute of Veterinary and Agricultural Sciences, University of Batna, Batna, Algeria.
ABDESSEMED DALILA Department of Agronomy, Laboratory LAPAPEZA, Institute of Veterinary and Agricultural Sciences, University of Batna, Batna, Algeria.

DOI:

https://doi.org/10.22159/ajpcr.2020.v13i12.39459

Keywords:

Cactaceae family, Acidity, Sugars content, Brix degree, pH

Abstract

Objective: This study focuses on the production and evaluation of the physicochemical and sensory qualities of two jams, J1 and J2, produced from Opuntia ficus-indica cladodes. J1 made from cladodes with the addition of lemon juice and J2 made from cladodes with added 1/3 orange pulp and lemon juice.

Methods: The moisture content is determined by drying the fresh cladodes in an oven at 103°C. The soluble solids content is determined by measuring the Brix at 20°C using a digital refractometer. Total soluble sugar content was examined using the phenol-sulfuric acid colorimetric method using a spectrophotometer ultraviolet (UV)-visible spectroscopy. Sensory evaluation was carried out by 20 panelists. The individual quality features were evaluated using significance factors: Color, texture, aroma, and taste. For instrumental color analysis, the measurement was carried out with the use of spectrophotometer UV-visible, the results were expressed using the CIE (L*, a*, and b*) system.

Results: The physical and chemical analysis results give fairly appreciably results on average for total sugars (55.4 and 58.76%), Brix (65 and 67%), humidity (29.79 and 29.89%), and acidity (0.45 and 0.48 g/100 g). The sensory results give for color (3.73 and 6.42), for taste (4.89 and 5.21), for odor (3.00 and 3.57), and texture (4.21 and 4.21). The physicochemical analyses for cladodes showed a rich content for water 92.74, the total sugar content is 5.53.

Conclusion: These elaborate jams meet the accepted international standards for jams. The sensory evaluation revealed that J2 was the most appreciate in terms of color, odor, texture, and taste.

Downloads

Download data is not yet available.

References

Kiesling R. Domesticación y distribución de Opuntia ficus-indica. J Prof Assoc Cactus Dev 1998;3:50-9.

Pimienta-Barrios E. Prickly pear a valuable fruit crop for the semiarid lands of Mexico. J Arid Environ 1994;28:1-11.

Matthäus B, Özcan MM. Habitat effects on yield, fatty acid composition and tocopherol contents of prickly pear (Opuntia ficus-indica L.) seed oils. Sci Hortic 2011;131:95-8.

Abdessemed D, Nezari M, Hadj RM, Abdessemed DJ, Bahadi F, Halitim A. Emulsifying effect of pectin from Opuntia ficus-indica cladode. J Chem Pharm Res 2014;6:198-201.

Ammar I, Ennouri M, Attia H. Phenolic content and antioxidant activity of cactus (Opuntia ficus-indica L.) flowers are modified according to the extraction method. Ind Crops Prod 2015;64:97-104.

Andreu L, Nuncio-Jáuregui N, Carbonell-Barrachina A, Legua P, Hernández F. Antioxidant properties and chemical characterization of Spanish Opuntia ficus-indica Mill. Cladodes and fruits. J Sci Food Agric 2018;98:1566-73.

Butera D, Tesoriere L, Di Gaudio F, Bongiorno A, Allegra M, Pintaudi AM, et al. Antioxidant activities of Sicilian prickly pear (Opuntia ficus indica) fruit extracts and reducing properties of its betalains: Betanin and indicaxanthin. J Agric Food Chem 2002;50:6895-901.

Basurto D, Lorenzana-Jiménez M, Magos G. Utilidad del nopal para el control de la glucosa en la diabetes mellitus Tipo 2. Rev Facultad Med UNAM 2006;49:157-62.

do Nascimento Santos T, Dutra ED, do Prado AG, Leite FC, de Fátima Rodrigues de Souza R, dos Santos DC, et al. Potential for biofuels from the biomass of prickly pear cladodes: Challenges for bioethanol and biogas production in dry areas. Biomass Bioenergy 2016;85:215-22.

Atti N, Mahouachi M, Rouissi H. The effect of spineless cactus (Opuntia ficus indica F. Inermis) supplementation on growth, carcass, meat quality and fatty acid composition of male goat kids. Meat Sci 2006;73:229-35.

Costa RG, Filho EM, do Egypto Queiroga RD, Madruga MS, de Medeiros AN, De Oliveira CJ. Chemical composition of milk from goats fed with cactus pear (Opuntia ficus-indica L. Miller) in substitution to corn meal. Small Rumin Res 2010;94:214-7.

Urrutia-Morales J, Gámez-Vázquez HG, Beltrán-López S, Díaz- Gómez MO. Utilización de Atriplex canescens y Opuntia ficus indica en la alimentación de cabras lactantes durante la sequía. Agron Mesoam 2014;25:287-96.

Bañuelos GS, Lin ZQ. Cultivation of the Indian fig Opuntia in selenium-rich drainage sediments under field conditions. Soil Use Manage 2010;26:167-75.

Escobar-Alvarado LF, Vaca-Mier M, Rojas-Valencia MN. Hydrocarbon degradation and lead solubility in a soil polluted with lead and used motor oil treated by composting and phytoremediation. Bull Environ Contam Toxicol 2018;100:280-5.

Shedbalkar UU, Adki VS, Jadhav JP, Bapat VA. Opuntia and other cacti: Applications and biotechnological insights. Trop Plant Biol 2010;3:136-50.

Sáenz C, Berger H, Rodríguez-Félix A, Galleti L, Corrales GJ, Sepúlveda E. Agro-industrial Utilization of Cactus Pear. Rome: Food and Agriculture Organization; 2013.

Sáenz C, Sepúlveda E, Matsuhiro B. Opuntia spp mucilage’s: A functional component with industrial perspectives. J Arid Environ 2004;57:275-90.

Ayadi MA, Abdelmaksoud W, Ennouri M, Attia H. Cladodes from Opuntia ficus indica as a source of dietary fiber: Effect on dough characteristics and cake making. Ind Crops Prod 2009;30:40-7.

De Campo C, Dick M, Dos Santos P, Costa TM, Paese K, Guterres SS, et al. Zeaxanthin nanoencapsulation with Opuntia monacantha mucilage as structuring material: Characterization and stability evaluation under different temperatures. Colloids Surf A Physicochem Eng Asp 2018;558:410-21.

Otáloraa MC, Carriazob JG, Osoriob C, Nazarenoa MA. Encapsulation of cactus (Opuntia megacantha) betaxanthins by ionic gelation and spray drying: A comparative study. Food Res Int 2018;111:423-30.

Aruwa CE, Amoo SO, Kudanga T. Opuntia (Cactaceae) plant compounds, biological activities and prospects-a comprehensive review. Food Res Int 2018;112:328-44.

Rodríguez-Garcia ME, De Lira C, Hernández-Becerra E, Cornejo- Villegas MA, Palacios-Fonseca AJ, Rojas-Molina I, et al. Physicochemical characterization of nopal pads (Opuntia ficus-indica) and dry vacuum nopal powders as a function of the maturation. Plant Foods Hum Nutr 2007;62:107-12.

Council Directive 2001/113/EC. Relating to fruit jams, jellies and marmalades and sweetened chestnut purée intended for human consumption. Offic J Eur Commun 2002;L 10: 67–72.

Igual M, García-Martínez E, Camacho MM, Martínez-Navarrete N. Jam processing and storage effects on β-carotene and flavonoids content in grapefruit. J Funct Foods 2013;5:736-44.

AOAC. Official Methods of Analysis. 15th ed. United States: AOAC; 2000. p. 1058-59.

AFNOR. Recueil Des Normes Françaises Des Produits Dérivés Des Fruits Et Légumes, Jus De Fruits. Paris, France: AFNOR; 1984. p. 325.

Dubois M, Gilles K, Hamilton JK, Reber PA, Smith F. Colorimetric method for determination of sugars and related substances. Anal Chem 1956;28:350-6.

Besbes S, Drira L, Blecker C, Deroanne C, Attia H. Adding value to hard date (Phoenix dactylifera L.): Compositional, functional and sensory characteristics of date jam. Food Chem 2009;112:406-11.

International Organization for Standardization. Sensory Analysis-methodology-method of Investigating Sensitivity of Taste. United Kingdom: International Organization for Standardization; 1998.

International Organization for Standardization. Sensory Analysis-methodology-general Guidance. United Kingdom: International Organization for Standardization; 1998.

Meilguard M, Civille GV, Carr BT. Sensory Evaluation Techniques. 3rd ed. de Boca Raton, Florida: CRC Press; 1999. p. 387.

CIE. Colorimetry, Commission Internationale de l’Eclairage. Vienna, Austria: CIE; 2004.

Giannou V, Tzia C. Frozen dough bread: Quality and textural behavior during prolonged storage, prediction of final product characteristics. J Food Eng 2007;79:929-34.

Sadok TH, Aid F, Bella M, Maria S, Abdou H. Composition Chimique Des Jeunes Cladodes D’opuntia Ficus Indica et Possibilité de Valorization Alimentaire. Agricultura StiinNà si Practica; 2008. p. 48.

Boutakiout A. Etude Physico-chimique, Biochimique et Stabilité d’un Nouveau Produit: Jus de Cladode du Figuier de Barbarie Marocain (Opuntia ficus indica et Opuntia megacantha), Morocco: These de Doctorat en Sciences Agronomique, Université Sultan Moulay Slimane; 2015. p. 187.

Espiard E. Introduction à la Transformation Industrielle Des Fruits. United States: Technique and DOC; 2002. p. 360.

Apfelbaum M, Perlmuter L, Nillus R, Forrac C. Dictionnaire Pratique du Diététique et de Nutrition. Paris: Masson; 1981. p. 180.

Standard for jams, jellies and marmalades CXS 296-2009 adopted in 2009.

Frédot I. Connaissance des Aliments. Paris: Technique and DOC; 2005. p. 397.

Linden G. Techniques d’analyses et de controle dans les industries agroalimentaires. In: Principes des Techniques D’analyse. Vol. 2. Paris: Collection Science et Technique Agroalimentaire; 1991. p. 434.