Elaboration and sensorial evaluation of jelly and fruit crystallized cactus pear (Opuntia ficus-indica Mill)
This study aimed at the elaboration and the sensorial evaluation of cactus pear fruit jelly and crystallized cactus pear fruit. The jelly obtained presented the following composition: reducing sugars 21.6%; pH 3.07; soluble solids 69.2 °Brix; titrated acidity 0.63% (citric acid) and humidity 23.5%....
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| Main Authors: | , , , |
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| Language: | English |
| Published: |
Universidad de Tarapacá. Facultad de Ciencias Agronómicas
2013
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| Subjects: | |
| Online Access: | http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-34292013000300008 |
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