Abstract

Three formulations with different proportions of cactus pear and quince pulp (F1: 100% cactus pear pulp: F2: 75:25 cactus pear: quince pulp; F3: 50:50 cactus pear: quince pulp) and citric acid (F1: 1.1%; F2: 0.7%; F3: no citric acid) were prepared and made into fruit sheets. The pulp blends, dried in a forced air tunnel dehydrator (57 degrees-60 degrees C; 6-8 h), had a moisture near 15-16% and a aw of 0.55-0.60. Formulation F3 had a significantly higher pH (4.2), lower acidity (1.32%) and lower vitamin C content than the other formulations. During storage none of the sensory characteristics studied showed significant differences. Formulation F2 had the best quality characteristics in appearance, texture, flavor and color. The acceptability at 90 days of storage was 5.7, 6.7 and 6.4 for F1, F2 and F3, respectively.