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Valorização das palmas e dos frutos da Figueira-da-índia (Opuntia ficus indica)
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Abstract(s)
Opuntia ficus-indica é uma planta que se desenvolve em climas árduos e, por isso, a suautilização como fonte de ingredientes funcionais em alimentos pode tornar-seinteressante. A partir de palmas jovens grandes e pequenas, foram produzidos piclespor fermentação lática e acidificação artificial com diferentes vinagres. Todos os piclesproduzidos por acidificação apresentaram características físico-químicas e sensoriaismuito similares. No entanto, verificou-se que os picles em vinagre de sidra foram maisapreciados. Relativamente à fermentação lática, esta não decorreu como previsto, umavez que não houve diminuição do pH ao longo do tempo. Também foram produzidossumos à base de polpa de figo-da-índia, disponibilizadas congeladas, pela empresa Figo-d’Idanha,com diferentes formulações. Estes foram estabilizados por pasteurização dossumos previamente embalados. Os sumos tiveram uma boa aceitação por parte dosprovadores sendo que, independentemente do tipo de polpa, as formulações com sumode uva e ácido cítrico foram as mais apreciadas. Por fim, foram elaborados vários geladosde iogurte à base do sumo da palma e polpa do fruto da figueira-da-índia,nomeadamente com e sem adição proteínas de soro microparticuladas (Simplesse™) ediferentes proporções de inulina tendo todos características físico-químicassemelhantes. O gelado sem Simplesse™ e com 2,5% de inulina, destacou-se ligeiramentepelo seu sabor.
Opuntia ficus-indica is a plant that survives in harsh climates and, therefore, its use as asource of functional ingredients in food can become interesting. From bigger and smalleryoung palms, pickles were produced by lactic fermentation and artificial acidificationwith different vinegars. All pickles produced by acidification have very similarphysicochemical and sensory characteristics. However, it was found that pickles in cidervinegar were more appreciated. Regarding lactic fermentation, this didn’t go as planned,since there was no decrease in the pH over time. The company Figo-d'Idanha madeavailable frozen pickly pear for the production of different juice formulations. Thesewere stabilized by pasteurization of the previously packaged juices. The juices were wellaccepted by people and, regardless of the type of pulp, the formulations with grape juiceand citric acid were the most appreciated. Finally, several frozen yogurts were madebased on the juice of the palm and pulp of the fruit. There was diverse formulation wichwas made with and without microparticulated whey proteins (Simplesse™) anddifferent proportions of inulin. All the frozen yogurt had similar physicochemicalcharacteristics. The one without Simplesse™ and with 2,5% inulin, stood out slightly forits flavor.
Opuntia ficus-indica is a plant that survives in harsh climates and, therefore, its use as asource of functional ingredients in food can become interesting. From bigger and smalleryoung palms, pickles were produced by lactic fermentation and artificial acidificationwith different vinegars. All pickles produced by acidification have very similarphysicochemical and sensory characteristics. However, it was found that pickles in cidervinegar were more appreciated. Regarding lactic fermentation, this didn’t go as planned,since there was no decrease in the pH over time. The company Figo-d'Idanha madeavailable frozen pickly pear for the production of different juice formulations. Thesewere stabilized by pasteurization of the previously packaged juices. The juices were wellaccepted by people and, regardless of the type of pulp, the formulations with grape juiceand citric acid were the most appreciated. Finally, several frozen yogurts were madebased on the juice of the palm and pulp of the fruit. There was diverse formulation wichwas made with and without microparticulated whey proteins (Simplesse™) anddifferent proportions of inulin. All the frozen yogurt had similar physicochemicalcharacteristics. The one without Simplesse™ and with 2,5% inulin, stood out slightly forits flavor.
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Keywords
Opuntia ficus-indica picles sumos gelados de iogurte