Assessment of cactus pear leather (pestil) as a new snack food


İNCEDAYI B. , Dogan N., ÇOPUR Ö. U.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 2022 (Journal Indexed in SCI) identifier identifier

  • Publication Type: Article / Article
  • Publication Date: 2022
  • Doi Number: 10.1007/s13197-022-05366-8
  • Title of Journal : JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
  • Keywords: Antioxidant capacity, Cactus pear, Drying, Leather, Mineral, Total phenolic content, HOT AIR, OPUNTIA, FRUIT, ANTIOXIDANT, MICROWAVE

Abstract

In this study, selected nutritional and functional properties of cactus pear and cactus pear leather (pestil) processed with different dryers (oven type and pilot scale tray dryers) were evaluated. For this aim, the fruits collected from three different districts of Turkey were processed and the most suitable region and processing method were investigated. Processing with different dryers had significant (p < 0.05) impact on total acidity, total phenolic content, antioxidant capacity, color and hydroxymethylfurfural values of pestil samples and the best results including antioxidant capacity (66.91-70.25%) and total phenolics (1.79-2.01 g gallic acid equivalent per kg) were obtained with the tray dryer. On the other hand, mineral contents (Na, K, Ca, Mg and Fe) of the products were not significantly (p > 0.05) affected from different dryers. Pestil obtained by tray drying gave the highest rate for the taste. According to the results, the fruits collected from the Aegean region of Turkey were more convenient for processing. Because there is a limited number of studies on this fruit, data provided in the present study may also contribute to further studies.