Evaluation of the concentration of cactus hydrocolloid (Opuntia ficus-indica) in the process of preparing delicacy from goat milk

Abstract

The present scientific poster aims to evaluate the concentration of nopal (Opuntia ficus-indica) hydrocolloid in the process of making delicacy from goat milk, on its physicochemical characteristics: pH, acidity, density, °Brix, % crystallization, color and sensory evaluation: acceptability, flavor and texture. The A.O.A.C. methodology and a semi-sensory-trained panel will be used. Concentrations of nopal mucilage were established at 0, 3, 6 and 9% in the final stage of concentration of the delicacy. It is expected to identify the mucilage concentrations that present the best (p <0.05) physicochemical characteristics and sensory evaluation according to the Peruvian Technical Standard on milk delicacy. Thus, goat milk provides a softer texture and greater digestibility due to the action of human lipases. Likewise, its lower α-casein content decreases the probability of allergies and lactose intolerance. The addition of mucilage (hydrocolloid) as a biopolymer and polysaccharide composed of arabinose, xylose, galactose, galacturonic acid and rhamnose is synthesized in order to store water, through the secretion of polysaccharides in the extracellular spaces, which allows its affinity with milk due to its high-water content.