Article (Scientific journals)
Cladodes from Opuntia ficus indica as a source of dietary fiber: Effect on dough characteristics and cake making
Ayadi, Mohamed; Abdelmaksoud, W.; Ennouri, M. et al.
2009In Industrial Crops and Products, 30 (1), p. 40 - 47
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Keywords :
Cake; Cladodes; Dietary fiber; Dough and pasting characteristics; Dough characteristics; Opuntia ficus-indica
Abstract :
[en] Chemical composition and physical properties of Mediterranean (Tunisian) spiny (Opuntia ficus indica f. amylocea) and spineless cladodes (O. ficus indica f. inermis) were studied. Chemical characterization of the two cladodes varieties showed a high fiber, minerals, especially potassium and calcium, and phenols contents. Powders obtained from spiny and spineless cladodes showed a great technological potentiality as water binding capacity (WBC) and fat absorption capacity (FAC). Cladodes powders were incorporated in wheat flours at 5%, 10%, 15% and 20% levels. Obtained results showed that cladodes flours had a significant effect in wheat dough properties (P < 0.05). In deed, with the increase of cladodes flours levels, an increase of tenacity, energy, adhesion, stickiness, and hardness of dough was observed whereas dough elasticity decreased. A significant difference in physical characteristic between cakes fortified with cladodes flours and control was showed (P < 0.05). With the increase of cladodes flours levels in formulation, cakes hardness increased whereas L* and a* crust and crumb color values decreased. Increasing levels of cladodes flours caused decreases in total sensory scores. The overall acceptability rate showed that a maximum of 5% cladodes flours can be incorporated to prepare acceptable quality cakes. © 2009 Elsevier B.V. All rights reserved.
Disciplines :
Food science
Author, co-author :
Ayadi, Mohamed ;  Unité d'Analyses Alimentaires, Département Génie Biologique, Ecole Nationale d'Ingénieurs de Sfax (ENIS), 3038 Sfax, Tunisia
Abdelmaksoud, W.;  Unité d'Analyses Alimentaires, Département Génie Biologique, Ecole Nationale d'Ingénieurs de Sfax (ENIS), 3038 Sfax, Tunisia
Ennouri, M.;  Unité d'Analyses Alimentaires, Département Génie Biologique, Ecole Nationale d'Ingénieurs de Sfax (ENIS), 3038 Sfax, Tunisia
Attia, H.;  Unité d'Analyses Alimentaires, Département Génie Biologique, Ecole Nationale d'Ingénieurs de Sfax (ENIS), 3038 Sfax, Tunisia
Language :
English
Title :
Cladodes from Opuntia ficus indica as a source of dietary fiber: Effect on dough characteristics and cake making
Publication date :
July 2009
Journal title :
Industrial Crops and Products
ISSN :
0926-6690
eISSN :
1872-633X
Publisher :
Elsevier BV
Volume :
30
Issue :
1
Pages :
40 - 47
Peer reviewed :
Peer Reviewed verified by ORBi
Available on ORBi :
since 16 December 2024

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