Akelom Kiros Mezgebo, Bisetegn Tadesse Yimer, Bereka Tizazu Yirga
Department of Food Science and Postharvest Technology, College of Agriculture and Environmental Sciences, Adigrat University, Adigrat, Ethiopia.
Department of Agro-Processing Technology, Ethiopian Technical University, Addis Ababa, Ethiopia.
Heliyon. 2022 May 30;8(6):e09587. doi: 10.1016/j.heliyon.2022.e09587. eCollection 2022 Jun.
Cactus pear fruit and Moringa ( Lam) are nutritionally abundant food sources. This study was conducted to evaluate the potential of cactus pear fruit for jelly development with the supplementation of leaves extract as means of postharvest loss, food insecurity and malnutrition reduction. D-optimal mixture design in Minitab Version 16 Statistical Software was used to generate ten experimental runs (formulations for jelly development) using 60-80% cactus fruit juice (CFJ), 0-20% extract (MOE), and 20-40% table sugar (TS). The developed jellies were analyzed for proximate composition, mineral content (Fe, Ca and Zn) and sensory evaluation. Nutritional and sensorial optimization was carried through a graphical approach using a D-optimal mixture design. The results indicated a significant difference in protein, fat, fibre, ash, carbohydrate, energy, iron, calcium, zinc, appearance, aroma, and taste amongst the formulated jellies (p < 0.05). In contrast, the significant difference was not observed in mouth feel and overall acceptability amongst the jellies. The overall optimum nutritional and sensorial attributes of the jelly were found in a range of CFJ (70-73%), MOE (3-14%) and TS (20-26%). However, developing jelly with the formulation of CFJ (68 %), MOE (12%) and TS (20%) was predicted to give the highest nutritional value and sensory acceptability score. The optimized result indicated the jelly would contain 3.97% protein, 0.92% fat, 1.09% fiber, 1.19% ash, 62.95% carbohydrate, 275.97 kcal/100 g energy, 98.45 mg/100 g calcium, 0.25 mg/100 g zinc, 7.43 mg/100 g iron and overall sensory acceptability score of 4.38 in five-point hedonic scale.
仙人掌果和辣木是营养丰富的食物来源。本研究旨在评估仙人掌果在添加辣木叶提取物的情况下用于制作果冻的潜力，以此作为减少采后损失、粮食不安全和营养不良的一种手段。使用Minitab 16统计软件中的D - 最优混合设计，以60 - 80%的仙人掌果汁（CFJ）、0 - 20%的辣木叶提取物（MOE）和20 - 40%的蔗糖（TS）生成十个实验配方（用于果冻制作）。对制作出的果冻进行了近似成分、矿物质含量（铁、钙和锌）分析以及感官评价。通过使用D - 最优混合设计的图形方法进行营养和感官优化。结果表明，在所配制的果冻中，蛋白质、脂肪、纤维、灰分、碳水化合物、能量、铁、钙、锌、外观、香气和味道存在显著差异（p < 0.05）。相比之下，果冻在口感和总体可接受性方面未观察到显著差异。果冻的总体最佳营养和感官属性出现在CFJ含量为70 - 73%、MOE含量为3 - 14%和TS含量为20 - 26%的范围内。然而，预计采用CFJ（68%）、MOE（12%）和TS（20%）配方制作的果冻具有最高的营养价值和感官可接受性评分。优化结果表明，该果冻将含有3.97%的蛋白质、0.92%的脂肪、1.09%的纤维、1.19%的灰分、62.95%的碳水化合物、每100克275.97千卡的能量、每100克98.45毫克的钙、每100克0.25毫克的锌、每100克7.43毫克的铁，并且在五点享乐量表中的总体感官可接受性评分为4.38。
