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
相关论文
共 50 条
  • [31] A review on the physicochemical properties and utilization of date seeds in value-added engineering products
    Al-Zahrani, Khaled S.
    Faqeeh, Akram A.
    Abdulghani, Zuhair R.
    Thomas, Selvin P.
    POLYMER BULLETIN, 2022, 79 (12) : 10433 - 10490
  • [32] A review on the physicochemical properties and utilization of date seeds in value-added engineering products
    Khaled S. Al-Zahrani
    Akram A. Faqeeh
    Zuhair R. Abdulghani
    Selvin P. Thomas
    Polymer Bulletin, 2022, 79 : 10433 - 10490
  • [33] Utilization of banana waste as a resource material for biofuels and other value-added products
    Geetika Gupta
    Manoj Baranwal
    Sanjai Saxena
    M. Sudhakara Reddy
    Biomass Conversion and Biorefinery, 2023, 13 : 12717 - 12736
  • [34] Separation and utilization of value-added products from combustion fly ash.
    Soong, Y
    Gray, ML
    Link, TA
    Champagne, KJ
    Schoffstall, MR
    ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY, 2000, 220 : U390 - U390
  • [35] Enzymatic Hydrolysis of Fish Waste as an Alternative to Produce High Value-Added Products
    J. Araujo
    P. Sica
    C. Costa
    M. C. Márquez
    Waste and Biomass Valorization, 2021, 12 : 847 - 855
  • [36] Enzymatic Hydrolysis of Fish Waste as an Alternative to Produce High Value-Added Products
    Araujo, J.
    Sica, P.
    Costa, C.
    Marquez, M. C.
    WASTE AND BIOMASS VALORIZATION, 2021, 12 (02) : 847 - 855
  • [37] Preserving jackfruit: unlocking year-round availability as industrial ingredient for value-added food products
    Ahiduzzaman, Md.
    Islam, Md. Nahidul
    Jannati, S. Fatema-Tuj
    Ali, Md. Aslam
    Hossain, Md. Mofazzal
    JOURNAL OF AGRICULTURE AND FOOD RESEARCH, 2024, 16
  • [38] Value-added utilization of beef by-products and low-value comminuted beef: challenges and opportunities
    Jadeja, Ravi
    Teng, Xin M.
    Mohan, Anand
    Duggirala, Krishnabrunda
    CURRENT OPINION IN FOOD SCIENCE, 2022, 48
  • [39] Utilization of Low Value Pomegranate Fruits (Punica granatum L. 'Kesar') for Preparation of Value Added Products
    Hussain, S. Abbas
    Patil, M. G.
    Kurubar, A. R.
    Patil, S.
    III INTERNATIONAL SYMPOSIUM ON POMEGRANATE AND MINOR MEDITERRANEAN FRUITS, 2015, 1089 : 459 - 471
  • [40] Utilization of rice pasta by-products as the substrate for vinegar fermentation
    Jirasatid, Sani
    Yuenyongputtakal, Wichamanee
    Srisuk, Narakorn
    Intamaso, Uraiwan
    Chutoam, Palatip
    Ittarat, Pairat
    JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 2025, 62 (02): : 325 - 335
12345