الفهرس 
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Abstract
In this study, the changes in physico-chemicals, and rheological properties of cactus pear (Opuntia dillenii) fruit were estimated to determine the most appropriate date for harvest. In addition, the possibility of producing easy color marketing materials from both the hole fruits and pulp of Opuntia dillenii was also studied.
Several products from Opuntia dillenii were produced and were evaluated for physical, chemical, sensory and microbiological properties. These products kept their sensory properties and microbial saftey during the storage period. Adding Opuntia dillenii pulp for both yoghourt drink and ice cream led to improve their physical and sensory characteristics.
Key word: Cactus pear- Harvest date - Cactus pear products- Dried cactus pear- Cactus pear concentrate- Yoghourt drink- Ice cream -Cactus pear drinks - Bioactive compound