Nutrition and Food Science International Journal - Juniper Publishers Abstract The pitayo (Stenocereus thurberi) is an indigenous cactus from northern Mexico and the southwest region of United States which produces a small, sweet fruit known as pitaya, which is closely related to pitahaya (Hylocereus genus) or dragon fruit. In this study, pitaya fruit were processed to obtain a jelly. The fruit was harvested from wild plants of the Sonora desert to formulate four different jellies using sugar (33 % or 50 %) and pectin (0.8 % or 1.2 %), which were then sensory evaluated. The total soluble solids concentration of jellies varied from 65 % -67.5 %; the pH from 3.6 - 4.2; the water activity (aw) was measured at 0.69 - 0.77; and the reducing sugars fluctuated between 23 % - 33 %. The product composed of 49.2 % fruit, 50 % sugar and 0.8 % pectin had the lowest spreadability score, as well as the lowest viscosity value of 2.64. This food product could be profitable for local communities ...
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