Utilization of Opuntia as an alternative ingredient in value added bread and pasta products

被引：0
|
作者：
Holkovicova, Tatiana [1 ]
Kohajdova, Zlatica [1 ]
Laukova, Michaela [1 ]
Minarovicova, Lucia [1 ]
机构：
[1] Slovak Univ Technol Bratislava, Inst Food Sci & Nutr, Fac Chem & Food Technol, Dept Food Technol, Radlinskeho 9, Bratislava 81237, Slovakia
来源：
ACTA CHIMICA SLOVACA | 2023年 / 16卷 / 01期
关键词：
bread; dough rheology; nopal; Opuntia; pasta; sensory attributes; FICUS-INDICA; PRICKLY PEAR; DIETARY FIBER; PHYSICOCHEMICAL CHARACTERISTICS; FUNCTIONAL PASTA; WHEAT BREAD; CHEMICAL-CHARACTERIZATION; ANTIOXIDANT ACTIVITY; BIOACTIVE COMPOUNDS; CONTACT-DERMATITIS;
D O I：
10.2478/acs-2023-0005
中图分类号：
O6 [化学];
学科分类号：
0703 ;
摘要：
Natural sources and healthy cereal-based food have recently received a lot of attention by both professionals and the common population for improving overall well-being. In this case, Opuntia cactus and Opuntia derivates show high potential in the production of health-promoting cereal-based products.This study comprehensively reviews nutritional composition, health benefits of Opuntia spp. and its utilisation in the production of bread and pasta products. Moreover, the effect of this ingredient on the rheological properties of wheat dough and physical parameters as well as sensory properties of incorporated products is also discussed.
引用
收藏
页码：47 / 61
页数：15
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