Determination of some physicochemical and functional properties of prickly pear (Opuntia ficus Indica) fruit and investigation of its potential use opportunities in food industry


Thesis Type: Postgraduate

Institution Of The Thesis: Bursa Uludağ University, ZİRAAT FAKÜLTESİ, GIDA MÜHENDİSLİĞİ, Turkey

Approval Date: 2019

Thesis Language: Turkish

Student: NEVİN DOĞAN

Supervisor: Ömer Utku Çopur

Abstract:

In this study, it was aimed to introduce nutritional and functional new products such as pestil (dried fruit pulp) and sucuk with peanuts into food industry obtained by processing the prickly pear which is grown naturally at the south coast sides of Turkey. For this aim, prickly pears collected from three different regions were processed with different drying methods (oven type dryer and industrial type dryer) and the most suitable method for production in safe and hygienic conditions was investigated. Physicochemical and functional properties of prickly pear fruits were analyzed and the results were evaluated statistically. According to the results, width, length, weight, total dry matter, brix, total acidity, pH, ascorbic acid and mineral contents and color values of prickly pear fruits were found to be statistically significant (p<0,05) among different regions. It was concluded that total phenolic matter of prickly pears was significantly low (p<0,05) only in one region. However antioxidant capacity was found to be similar in all regions. The effect of two different drying methods on total dry matter, total acidity, total phenolic matter, antioxidant capacity, color, HMF and mineral contents and sensorial properties of sucuk and pestil products of prickly pear was also evaluated. Accordingly, total acidity, total pheneolic matter, antioxidant capacity, color and HMF values were significantly (p<0,05) effected by two different types of drying methods and it was found that industrial type dryer method gave the best results. On the other hand, mineral contents of products were not significantly (p>0,05) impacted from different drying techniques. In sensory evaluation, the highest rate for the taste of pestil and sucuk products of prickly pear was obtained from the industrial type of dryer. This study revealed that rarely consumed prickly pear which has high nutritional value could be processed into the high value-added products. Because there is a limited number of study about this fruit, data provided from present study may also contribute to further studies.