PHYSICOCHEMICAL CHARACTERIZATION OF JAMS, ARTINASAL, AND INDUSTRIAL PRODUCED FROM THE PRICKLY PEAR FRUIT OF OPUNTIA FICUS-INDICA L.

BOUDAOUD YAMINA; ABDESSEMED DALILA

doi:10.22159/ajpcr.2021.v14i2.40227

Authors

BOUDAOUD YAMINA Laboratory Agricultural Productions and Protection of Ecosystems in Arid Zones, Institute of Veterinary and Agricultural Sciences, University of Batna 1, Batna, 05005, Algeria.
ABDESSEMED DALILA Laboratory Agricultural Productions and Protection of Ecosystems in Arid Zones, Institute of Veterinary and Agricultural Sciences, University of Batna 1, Batna, 05005, Algeria.

DOI:

https://doi.org/10.22159/ajpcr.2021.v14i2.40227

Keywords:

Acidity, Brix, Cactaceae family, Fiber, Pectin, pH, Total sugars

Abstract

Objective: This research work is aimed at production and evaluation of the physical-chemical, and sensory qualities of jam produced from the prickly pear fruit from two varieties: Timgad region (Batna, semi-dry area), Elkseur (Bejaia, temperate zone), and an industrial: Roumais jam (Elkseur).

Methods: The soluble solids content is determined by measuring the Brix at 20°C using a digital refractometer. Ash was determined by combustion of the sample in a muffle furnace at 550°C for 5 h. The total soluble sugar content was examined using phenol-sulfuric acid colorimetric method using a spectrophotometer (UV–VIS, Shimadzu). The total nitrogen content was determined by the micro-Kjeldahl method and total protein content was calculated using a 6.25 factor. Pectin content was determined by method of Golou and Bev. Reducing sugars were determined by the Fehling’s test. The crude fiber content was determined using the traditional Van Soest method. Lipid content was determined using a Soxhlet apparatus HT 1034 according to the procedure described by Huang. Sensory evaluation was carried out by 10 panelists using a 9-point Hedonic scale.

Results: The physical and chemical analysis results give a very moderate total sugars (53.7; 46.4; and 23.2%), pectin (17.1; 16.0; and 12.0%), acidity (1.84; 1.45; and 2.9 g/100 g), °Brix (60; 62.3; and 27%), humidity (30.4; 32.4; and 71.8%), and fiber (13.3; 22.6; and 22.9%). The sensory results give for color (8.10; 6.62; and 7.22), for taste (7.89; 5.81; and 7.44), for odor (8.20; 6.64; and 7.98), and for texture (7.50; 8.30; and 5.23).

Conclusion: It would be good to extend the field of study to a mixture of prickly pear to others fruit to develop other quality products (jam, jelly, syrup, and candy) in the innovation framework.

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