Characterization nutritional of Xoconostle sauces (Opuntia oligacantha CF Först)

Abstract

Was developed Xoconostle sauces Ulapa, variety Opuntia oligacantha C. F. Först, from a commercial orchard established in Tezontepec de Aldama, Hidalgo, and ingredients such as dried chili and garlic bell were obtained in plantations established in Zacatecas, Zac., Mexico. The sauces were developed under NMX-F-377-1986. We obtained two four treatments with two formulations (roasted and sewn) and two heat treatments (pot: 80 ° C for 20 min and autoclave 121 ° C for 15 min), T1: Xoconostle cooked in autoclave, T2: roasted Xoconostle autoclave, T3: Xoconostle cooked in pot, T4: Xoconostle pot roast. The variables evaluated were: pH, titratable acidity, color, fat, carbohydrate, energy value, ash, moisture, protein and crude fiber. For analysis of results was used SAS statistical software, completely randomized design. We performed the analysis of variance test and Tukey multiple comparisons at p≤ 0.05. The highest content of total soluble solids or ° Bx was found in roasted Xoconostle sauce (A/m) and heat treatment pot and heat treatment in an autoclave (A/a), ash Xoconostle sauce cooked in an autoclave (C/a), the higher moisture content in sauce cooked in an autoclave C/a y cooked in pot (C/m), protein a/m and C/a, and the highest crude fiber content present C/a.