Development of spiced squash (appetizer) from wild prickly pear (Opuntia dillenii Haw.) and its quality evaluation during storage

Abstract

Wild prickly pear (Opuntia dillenii Haw.) is one of the wild fruit with great importance because of its high antioxidants, colour pigments and other quality parameters besides its medicinal properties. In India, there are only a limited number of reports pertaining to utilization of this fruit which further lack the development of value added novel products. So, the present studies were carried out for the development of spiced squash or appetizer from wild prickly pear fruit and its quality evaluation during storage. Different combinations of fruit juice (25, 30, 35 and 40 %) and sugar syrup (40 and 45 °B) were tried to standardize a proper combination for appetizer. The appetizer prepared by using the best recipe with 35 % juice, 45 °B TSS (Total soluble solids) and 1.20 % acidity was packed in two packaging materials viz. glass and PET (Polyethylene terephthalate) bottles which were further stored for six months under ambient and refrigerated temperature conditions. Appetizer packed in glass as well as in PET packaging material can be stored successfully for a period of six months under both the temperature conditions. However, various quality parameters of appetizer were retained higher in glass bottles stored under refrigerated storage conditions.

Utilization of Edible Rhododendron (Rhododendron arboreum Sm.) Flowers for Development of Spiced Beverage (Appetizer) and Its Shelf Life Evaluation during Storage

“…Decrease in ascorbic acid content during storage might be due to oxidation or degradation of ascorbic acid into dehydro-ascorbic acid, furfural and hydroxy furfural at above temperatures, therefore its degradation was more in ambient conditions. Our results are in accordance with the findings of Hamid and Thakur [17] in mulberry appetizer and Chauhan et al [24] in wild prickly pear spiced squash. A significant decrease in anthocyanins content of appetizer was recorded during storage ( Fig.…”

“…2l), which was slower under refrigerated storage conditions than ambient. Significant decrease in antioxidant activity during storage might be due to the degradation of colour pigment and ascorbic acid during storage period as reported by Chauhan et al [24] in wild prickly pear spiced squash. Slower rate of loss of antioxidant activity in refrigerated storage might be due to slower reaction rate in refrigerated conditions as compared to ambient.…”

Standardization of recipe for the preparation of drink from rhododendron (Rhododendron arboreum Sm.) flower extract

“…in box myrtle drink,Hamid et al (2017) in mulberry drink,Thakur et al (2018b) in wild aonla drink,Sharma et al (2019) in apple-whey based herbal functional readyto-serve beverage,Chauhan et al (2019) in wild prickly pear beverage,Bhatt et al (2020) in wild jamun beverage andThakur et al. (2020c) in wild prickly pear fruit drink.…”