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Chemical characterization of prickly pear pulp, Opuntia ficus-indica, and the manufacturing of prickly pear jam


Journal of Food Technology 18(2): 183-193
Chemical characterization of prickly pear pulp, Opuntia ficus-indica, and the manufacturing of prickly pear jam
Physical characterization of the strained pulp of mature prickly pear fruits showed a value of 14.2 deg Brix for total soluble solids, 14.5% total solids and a pH of 5.75. The acidity of the pulp (as citric acid) was 0.18%.

Accession: 001053641

DOI: 10.1111/j.1365-2621.1983.tb00259.x

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