Thermal treatment, jelly processing and sensory evaluation of cactus pear fruit juice

Keywords:

cactus pear fruit, juice, jelly, sensory analysis, free choice profiling.

Abstract

Fruit juice plays an important role in human health. In an attempt to increase the use,
other than fresh consumption, cactus pear fruit juice was thermally processed (including
jelly manufacture) and sensorially analyzed. Fruit from seven cactus pear cultivars used
for human consumption, and an animal feed cultivar, was peeled and juice was
extracted. Three thermal treatments applied included freezing (-18°C), refrigeration
(4°C), and pasteurization (60°C). Ten semi-naïve panelists compared the taste, using
their own descriptors and a ten point scale. Twenty four descriptors were generated. The
panel was successful in distinguishing between the cultivars used for human
consumption and the animal feed cultivar. Pasteurization had a detrimental effect on the
flavor of the juice. Descriptive sensory analysis on cactus pear fruit jellies, from seven
cactus pear cultivars, compared the following textural attributes: cloudiness,
smoothness, pectin content, runniness and cutting edge. Physical analysis of texture
was also determined to support the sensory data. There was only a significant
difference between the seven cultivars for the sensory descriptor of cloudiness. Both
physical tests differed significantly between jellies from the seven cultivars.

Published

2014-04-24 — Updated on 2020-06-20

Issue

Section

Scientific Papers