Resumen

MORENO ALVAREZ, Mario José et al. Uso de pulpa de tuna (opuntia boldinghii) en la elaboración de bebidas cítricas pigmentadas. INCI [online]. 2003, vol.28, n.9, pp.539-543. ISSN 0378-1844.

Opuntia boldinghii Br et R. is a species without commercial use. However, recent research has shown its potential as a colorant, due to the presence of betalains. In this study, four citric beverages (15% orange juice + 15% grape-fruit juice + 65% water + 5% O. boldinghii pulp) formulated with 0, 0.5%, 0.1% 0.01% ascorbic acid (formulations I, II, III and IV, respectively). The products were pasteurized and stored at 7.0 ±1ºC using amber bottles. Mesophilic bacteria, molds, yeast, MPN/ml of coliforms, pH, ºBrix, titrable acidity, betalains, total carotenoids, vitamin C and sensorial parameters (color, aroma and flavor) were evaluated weekly during 21 days. The first day, mesophilic bacteria counts were <200CFU/ml. No significant differences were found (P>0.05) in pH, ºBrix and titrable acidity. Significant differences were found (P<0.05) in betalains, total carotenoids and vitamin C. It is concluded that the elaboration of these products is feasible and it permits to the use of O. boldinghii, a marginal species.

Palabras clave : Ácido Ascórbico ; Betalaínas ; Cactus ; Opuntia ; Pasteurización .