Jam Production from Cactus Pear (Opuntia Ficus-Indica) and Strawberry (Fragaria) Blended Fruits

Abstract

Cactus pear (Opuntia ficus-indica) is a nutrient-rich fruit with considerable potential for functional food development; however, its perishability and limited value addition practices in Ethiopia have led to significant post-harvest losses. This study aimed to optimize jam production from cactus pear blended with strawberry (Fragaria spp.) to enhance nutritional quality, sensorial acceptance, and shelf life. Response Surface Methodology (RSM) coupled with Central Composite Rotatable Design (CCRD) was employed to investigate the effects of blending ratio, cooking temperature, and processing time on key quality parameters including total soluble solids (TSS), titratable acidity (TA), and vitamin C content, chemical properties, microbial stability, and sensory attributes of the produced jam were analyzed. Results revealed that blending with strawberry significantly improved physicochemical properties, taste, and aroma of the jam, while optimized processing conditions enhanced gel formation, shelf life, and microbial safety. The optimum formulation was achieved at a blending ratio of 16.9%, cooking temperature of 90 °C, and processing time of 20 minutes, producing jam with desirable TSS (57.8 °Brix), TA (2.45%), and vitamin C (6.5 mg/100 g). Sensory evaluation indicated high consumer acceptability in terms of taste, appearance, and flavor. Shelf-life studies demonstrated stability up to nine months under ambient storage, with microbial counts remaining within safe limits and vitamin C degradation following first-order kinetics. The findings suggest that cactus pear strawberry blended jam can applicable as a value-added product, reducing post-harvest losses and improving market opportunities for local producers, while offering consumers a nutritious and acceptable functional food.