Related Experiment Videos
Cactus pear fruit: a new source for a natural sweetner
C Sáenz1, A M Estévez, E Sepúlveda
1Facultad de Ciencias Agrarias y Forestales, Universidad de Chile, Casilla, Santiago.
Plant Foods for Human Nutrition (Dordrecht, Netherlands)
|December 5, 1998
Summary
Cactus pear (Opuntia ficus indica L.) can be processed into a natural liquid sweetener. This cactus pear syrup exhibits comparable sweetness to glucose but has higher acidity and ash content than traditional syrups.
Area of Science:
- Food Science
- Natural Products Chemistry
Background:
- The food industry seeks natural, functional ingredients.
- Cactus pear (Opuntia ficus indica L.) is a potential source for novel food products.
Purpose of the Study:
- To develop a natural liquid sweetener from cactus pear fruit.
- To characterize the physical, chemical, and sensory properties of the resulting syrup.
Main Methods:
- Cactus pear juice was clarified, decolorized with activated carbon, and vacuum concentrated.
- Physical properties (viscosity, density, a(w)), chemical composition (sugars, ash, acidity), color, and sensory sweetness were analyzed.
Main Results:
- Cactus pear syrup (60° Brix) contained 52.38% reducing sugars, with pH 4.31, viscosity 27.05 cps, and density 1.2900 g/ml.
- Acidity (0.74%) and ash content (1.4%) were higher than high fructose corn syrup (HFCS) and glucose syrup.
- Sensory evaluation indicated a relative sweetness of 67 compared to sucrose (100), similar to glucose but less than fructose.
Conclusions:
- Cactus pear is a viable source for a natural liquid sweetener.
- The syrup's unique composition offers potential for specific food applications.
- Further processing optimization may reduce acidity and ash content for broader market appeal.