Prickly Pear Jam

This work is based on the development of a new product jam to satisfy the taste of consumers. The study consisted in the development and characterization of the physicochemical rheological microbiological and sensory quality of innovative formulas of prickly pear jams based on the addition of a second fruit (apples) coupled with the use of microwaves as a cooking method.The physico-chemical characterization of the jams allowed to establish that the formulation as well as the cooking method act on acidity dry matter total sugars and phenolic compounds content. In addition instrumental measurements of the organoleptic quality revealed a modification of the rheological properties (consistency and spreadability) and of the colour when apples and lemon were added and when microwaves were used as a cooking method.