SUMMARY
Cardon dato (Stenocereus griseus, Cactaceae) fruit pulp as raw material for marmalade production
This study aimed to examine the possibility of producing marmalades from the fruit pulp of the red and white varieties of cardón dato (Stenocereus griseus). We developed the formulations of the marmalades and evaluated their stability during three months of storage at room temperature. As first step, we characterized the fruits of the two color varieties, observing that despite the considerable difference between both color varieties, there were no significant differences in average weight, dimensions and proportion of pulp, skin and seeds. The pulp of the two color types had high pH (5,2) values and low contents of reductor sugars (3,59 g/100g white variety 2,23 g/100g red variety), non reductor sugars (0,75 g/100g white variety and 2,03 g/100g red variety), pectin (0,14 g/100g white variety and 0,23 g/100g red variety) and acids (7,67 g/100g white variety and 0,15 g/100g red variety). It is needed to include sugar, pectin, and citric acid in the marmalade formula. The first marmalades produced were gummy, a problem that we solved adding the acid from the beginning of the making process. During the three months of storage, the marmalades had good acceptance by the evaluators, this despite slight fluctuations observed in pH, solid contents, and acidity.

Key words: Marmalade, cactus, fruit, stability, storage, formulation, Stenocereusgriseus.



Recibido: 23/01/2006
Aceptado: 04/04/2006

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