Abstract
Objective: This study focuses on the production and evaluation of the physicochemical and sensory qualities of two jams, J1 and J2, produced from Opuntia ficus-indica cladodes. J1 made from cladodes with the addition of lemon juice and J2 made from cladodes with added 1/3 orange pulp and lemon juice.
 Methods: The moisture content is determined by drying the fresh cladodes in an oven at 103°C. The soluble solids content is determined by measuring the Brix at 20°C using a digital refractometer. Total soluble sugar content was examined using the phenol-sulfuric acid colorimetric method using a spectrophotometer ultraviolet (UV)-visible spectroscopy. Sensory evaluation was carried out by 20 panelists. The individual quality features were evaluated using significance factors: Color, texture, aroma, and taste. For instrumental color analysis, the measurement was carried out with the use of spectrophotometer UV-visible, the results were expressed using the CIE (L*, a*, and b*) system.
 Results: The physical and chemical analysis results give fairly appreciably results on average for total sugars (55.4 and 58.76%), Brix (65 and 67%), humidity (29.79 and 29.89%), and acidity (0.45 and 0.48 g/100 g). The sensory results give for color (3.73 and 6.42), for taste (4.89 and 5.21), for odor (3.00 and 3.57), and texture (4.21 and 4.21). The physicochemical analyses for cladodes showed a rich content for water 92.74, the total sugar content is 5.53.
 Conclusion: These elaborate jams meet the accepted international standards for jams. The sensory evaluation revealed that J2 was the most appreciate in terms of color, odor, texture, and taste.
Highlights
Opuntia ficus-indica (L.) miller belongs to the genus Opuntia to the Cactaceae family of the order Caryophyllales, usually named prickly pear or nopal cactus, is the Cactaceae plant with the greatest economic relevance in the world [1], original from arid, and semi-arid regions of America, including Mexico [2] and cultivated as a significant nutrient and food source [3]
The present study is aimed at the production and evaluation of the physicochemical and sensory qualities of jam produced from O. ficus-indica cladode from the Timgad region (Batna, semi-dry area)
The sensory evaluation revealed that jam 2 (J2) was the most appreciate in terms of color, odor, texture, and taste (Fig. 2)
Summary
Opuntia ficus-indica (L.) miller belongs to the genus Opuntia to the Cactaceae family of the order Caryophyllales, usually named prickly pear or nopal cactus, is the Cactaceae plant with the greatest economic relevance in the world [1], original from arid, and semi-arid regions of America, including Mexico [2] and cultivated as a significant nutrient and food source [3]. It is widely cultivated in the semi-dry area in Algeria for its high adaptation to the harsh desert environment. Not
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