Obtención de un sazonador de xoconostle (Opuntia joconostle) con inclusión de su cáscara

Abstract

The use of the xoconostle shell is limited by the culture of consumption of this fruit, due to its fibrous texture. The objective of this work was the development of a seasoning accepted by the consumer based on the fruit of the xoconostle using its shell and using solar drying, to have an eco-friendly and low-cost method. Drying time was evaluated in relation to the CIELAB color scale, pH and °Brix, and consumer preference, using a 5-point hedonic scale. The results were analyzed to determine which was the best treatment (formulation of the seasoning) based on the variables evaluated and the mixture of the final product. Solar drying of the xoconostle fruit, including its shell, allowed us to obtain a powder quickly and with twice the yield than without the use of the shell. Different combinations could be made to find the best flavor and obtain a fast-process nutritious seasoning with an attractive flavor, color and texture and to the taste of the consumer, having a traditional fruit as the main ingredient and that could be included in the nostalgia market.