Characterization of Prickly Pear Peel Flour as a Bioactive and Functional Ingredient in Bread Preparation.
Opuntia ficus indica
antioxidant activity
bread
food byproducts
functional ingredient
phenolic compounds
Journal
Foods (Basel, Switzerland)
ISSN: 2304-8158
Titre abrégé: Foods
Pays: Switzerland
ID NLM: 101670569
Informations de publication
Date de publication:
27 Aug 2020
27 Aug 2020
Historique:
received:
24
07
2020
revised:
23
08
2020
accepted:
25
08
2020
entrez:
2
9
2020
pubmed:
2
9
2020
medline:
2
9
2020
Statut:
epublish
Résumé
The aim of the present research was to evaluate the addition of prickly pear peel flour (PPPF) to bread dough as a source of nutrient and bioactive compounds. The PPPF's physical, chemical and nutritional composition was evaluated, as well as its content of bioactive compounds betalains, and flavonoids. The characterization evidenced high fiber and carbohydrate contents and an elevated amount of polyphenols and betalain compounds. The PPPF was then added at different concentrations (5, 10, 15, 20, 50%,
Identifiants
pubmed: 32867373
pii: foods9091189
doi: 10.3390/foods9091189
pmc: PMC7555379
pii:
doi:
Types de publication
Journal Article
Langues
eng
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