Development of a snack from xoconostle (Opuntia matudae Scheinvar) sweetened with neotame and its antioxidant capacity

Authors

  • Nicte V. Álvarez-Castro
  • Joel Corrales-Garcia
  • Arturo Hernandez-Montes
  • Ma. del Rosario Garcia-Mateos
  • Cecilia B. Peña-Valdivia
  • Beatriz Quiroz-Gonzalez

Keywords:

dehydration, non-caloric sweeteners, sensorial evaluation, total phenolic, freeze drying

Abstract

The xoconostle (Opuntia matudae Scheinvar) is a sour fruit, of which the peel is consumed. It
is perishable, but it has a beneficial effect on human health, as recognized popularly in
Mexico. The objective of this study was to create a snack of dried xoconostle using neotame,
an artificial non-caloric sweetener, to improve flavor. We present (a) a partial chemical
characterization of the fruit (total phenolic content (TP) and antioxidant activity (AA)), (b)
dehydration techniques (heating by convection and freeze-drying), and (c) sensorial
characterization of the final product. The experimental unit was 40 g of fresh xoconostle peel
with three replications. The sweetener did not affect dehydration time of convective heat. The
sweetened lyophilized xoconostle had lower TP and AA than unsweetened xoconostle. The
sensorial analysis showed that lyophilized xoconostle sweetened with neotame (aqueous
solution 32 mg L-1) has acceptable flavor and appearance.

Published

2014-11-11

Issue

Section

Scientific Papers