[Obtention and characterization of a syrup sweetener from prickle pear (Opuntia ficus indica L.)]
1994
Mecklenburg R, Paula Isabel
The possibility of using cactus pear (Opuntia ficus indica L.) as raw material to obtain a new natural liquid sweetener was studied. The cactus pear syrup physical and chemical properties were characterized and its relative sweetness was compared with other natural sweeteners. The procedure for obtaining the syrup started with the cactus pear's juice extraction. Afterwards, the juice (16,5 deg Brix) was enzymatically clarified, decolorated and concentrated until 60 deg Brix. This final concentrate was called cactus pear sweetener syrup. Physical and chemical characterization of the cactus pear syrup showed a value for glucose and fructose of 57,1 and 42,9%, respectively; a pH of 4,31, viscosity of 27,05 cps and density of 1,2900 g/ml. Thus, according to these results it is possible to compare this product with grape sugar syrups and corn syrups. The acidity, as citric acid, was 0,74% and the amount of ash was 1,4%. Compared with the traditional sweeteners these were considered high values; these disparities can be attributed to the different procedures employed. Sensory evaluation revealed the same relative sweetness for cactus pear syrup and glucose but lower than fructose, having a value of 67 with respect to sucrose (100). Additional studies about production costs and the cactus pear syrup behavior in food products are required for future industrial use as a sucrose substitute
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