Wild prickly pear (Opuntia dillenii Haw.), belonging to family Cactaceae grows mainly in arid and semi-arid climate. Its fruits are edible and sweet, which are rich source of antioxidants like phenols and betalains (betacyanins and betaxanthins). Therefore, an attempt was made to develop squash from its fruit and determine quality changes during storage. Different combinations of enzyme assisted extracted juice and sugar syrup were tried and analysed on the basis of sensory quality attributes to standardize proper combination for squash. The squash prepared by following the best selected recipe (35 % juice, 40 °Brix TSS and % acidity) was packed in glass and PET bottles and stored for six months under ambient and refrigerated conditions. | Nội dung Text Development of squash from wild prickly pear Opuntia dillenii Haw. fruit and its quality evaluation during storage
