%0 Journal Article
	%A Kgatla T.E and  Howard S.S. and  Hiss D.C.
	%D 2011
	%J International Journal of Nutrition and Food Engineering
	%B World Academy of Science, Engineering and Technology
	%I Open Science Index 56, 2011
	%T Colour Stability of Wild Cactus Pear Juice
	%U https://publications.waset.org/pdf/13087
	%V 56
	%X Prickly pear (Opuntia spp) fruit has received renewed
interest since it contains a betalain pigment that has an attractive
purple colour for the production of juice. Prickly pear juice was
prepared by homogenizing the fruit and treating the pulp with 48 g of
pectinase from Aspergillus niger. Titratable acidity was determined
by diluting 10 ml prickly pear juice with 90 ml deionized water and
titrating to pH 8.2 with 0.1 N NaOH. Brix was measured using a
refractometer and ascorbic acid content assayed
spectrophotometrically. Colour variation was determined
colorimetrically (Hunter L.a.b.). Hunter L.a.b. analysis showed that
the red purple colour of prickly pear juice had been affected by juice
treatments. This was indicated by low light values of colour
difference meter (CDML*), hue, CDMa* and CDMb* values. It was
observed that non-treated prickly pear juice had a high (colour
difference meter of light) CDML* of 3.9 compared to juice
treatments (range 3.29 to 2.14). The CDML* significantly (p
	%P 435 - 440