دورية أكاديمية
Opuntia cladodes as functional ingredient in durum wheat bread: rheological, sensory, and chemical characterization
| العنوان: | Opuntia cladodes as functional ingredient in durum wheat bread: rheological, sensory, and chemical characterization |
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| المؤلفون: | F. Sciacca, M. Palumbo, A. Pagliaro, V. Di Stefano, S. Scandurra, N. Virzì, M. G. Melilli |
| المصدر: | CyTA - Journal of Food, Vol 19, Iss 1, Pp 96-104 (2021) |
| بيانات النشر: | Taylor & Francis Group, 2021. |
| سنة النشر: | 2021 |
| المجموعة: | LCC:Nutrition. Foods and food supply LCC:Food processing and manufacture |
| مصطلحات موضوعية: | durum wheat bread, cladodes, prickly pear, sensory characteristics, antioxidants, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456 |
| الوصف: | Cladodes are considered by-products of Opuntia ficus-indica cultivation. Their addition as source of antioxidants to durum wheat breads could have effects on preventing cardiovascular diseases, cancers, and inflammation. The inclusion of 0-5-10-15% cladodes, harvested in three different locations, on quality and antioxidant properties of fortified durum wheat breads has been evaluated. The enrichment with 10% of cladodes resulted in an increase in the content of total phenolics (14.8 vs 2.7 mg GAE/100 g of control bread), a decrease of IC50 (3.28 vs 49.7 mg/ml of control bread), good rheological characteristics of loaves and largely positive evaluation by panel test. Fortification with 15% of cladodes caused an increase in the resistance to the mixture with a reduction of dough extensibility. In addition, the evaluation of different populations of Opuntia gave information about the valorization of the crop and could be a strategy to increase bioactive compounds in durum wheat breads. |
| نوع الوثيقة: | article |
| وصف الملف: | electronic resource |
| اللغة: | English Spanish; Castilian |
| تدمد: | 1947-6337 1947-6345 19476337 |
| Relation: | https://doaj.org/toc/1947-6337; https://doaj.org/toc/1947-6345 |
| DOI: | 10.1080/19476337.2020.1862918 |
| URL الوصول: | https://doaj.org/article/e593e2efffa545b69a38b4ed8a55038a |
| رقم الأكسشن: | edsdoj.593e2efffa545b69a38b4ed8a55038a |
| قاعدة البيانات: | Directory of Open Access Journals |
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Full Text Finder | تدمد: | 19476337 19476345 |
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| DOI: | 10.1080/19476337.2020.1862918 |