Preliminary nutritional and organoleptic assessment of xoconostle fruit (Opuntia spp.) as a condiment or appetizer Article uri icon

abstract

  • The aim of this work was to analyze the nutritional value of the powdered fruit skin of six xoconostle fruit (Opuntia spp.) variants used to prepare a condiment or seasoning by mixing it with salt and chili peppers; an organoleptic evaluation was also carried out. Xoconostle pears are an acidic fruit (pH 3.3), rich in neutral-detergent fiber (14.2%25 dry matter) and potassium (2,248.3 mg/100 g dry matter) and poor in crude protein, lipids, carbohydrates and sodium. For the six variants, peers were able to differentiate between the various xoconostle pear-chili-salt combinations (60:25:15, 70:15:15 and 100:00:00 xoconostle pear:chili: salt), but in general they rated samples as tasty.

publication date

  • 2005-01-01