PHYSICAL AND CHEMICAL ATTRIBUTES OF CACTUS PRICKLY (Opuntia ficus Indica) COPENA, PELON BLANCO Y PELON ROJO
Objective: attest and compare the fundamental attributes for fresh raw cactus cladodes and its chemical constituent’s quality when dried and grounded for three varieties of cactus prickly; copena, pelon blanco y pelon rojo. Design/methodology/approach: measurements of physical attributes and chemical constituents were made by using proved and reliable techniques. Data will aid to explore the potential for these cactus material when being handled from basic to complex processes, taking into account; its need for size and quality of storage and their effect when they interact with processing devices and handling apparatus for the new product being elaborated. Results: physical attributes among the three cactus´ varieties showed slightly differences on parameters, but length, wide and electric conductivity. While for chemical analysis, cactus cladodes were chopped, dried and grounded. Chemical compounds showed slightly differences between the three varieties, but pelon blanco had higher percentage of fat and lowest concentration of zinc and potassium. All three varieties had no iron. Limitations on study/implications: there was not management for cactus prickly production. Varieties´ attributes are as they come from the field. Stabilization of chemical constituents for pelon blanco could be necessary, according to the expected features of new products, or lead to a new line of by-products. Findings/conclusions: mechanical handling of raw cladodes around the premises is facilitated, and its wear and maintenance are reduced, less management costs. Flour from each variety was kept at around 10% water content to safeguarding storage. Regarding the protein and carbohydrates content, flour of all three varieties ensure integration with other compounds and guarantee new products with high protein content.
| Main Authors: | , , , , |
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| Format: | Digital revista |
| Language: | spa |
| Published: |
Colegio de Postgraduados
2021
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| Online Access: | https://revista-agroproductividad.org/index.php/agroproductividad/article/view/1843 |
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