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Functional Properties, Antioxidant Activity, and Organoleptic Quality of Novel Biscuit Produced by Moroccan Cladode Flour “Opuntia ficus-indica”
Joint Authors
Nabil, Bouchra
Ouaabou, Rachida
Ouhammou, Mourad
Essaadouni, Lamia
Mahrouz, Mostafa
Source
Issue
Vol. 2020, Issue 2020 (31 Dec. 2020), pp.1-12, 12 p.
Publisher
Hindawi Publishing Corporation
Publication Date
2020-03-27
Country of Publication
Egypt
No. of Pages
12
Abstract EN
This study aimed to develop a novel biscuit by supplementing cladode flour (CF) into whole-wheat flour (WWF) at different proportions 0, 25, 50, 75, and 100%.
Proximate analysis revealed that CF had a high amount of ash (11.9%) and dietary fiber (41.04%).
Major minerals determined by ICP-MS were calcium (4.47 g/100 g); potassium (1.25 g/100 g); magnesium (1.46 g/100 g); and trace elements such as zinc (1.77 mg/100 g), copper (0.95 mg/100 g), and selenium (148.5 μg/100 g).
The analysis of total phenolics, total flavonoids, and antioxidant activity showed high values (649.88 mg gallic acid equivalents (GAE)/100 g; 399.16 mg catechin equivalent (CE)/100 g; and 72.37%, respectively).
HPLC was used to identify four phenolic acids (gallic, ferulic, syringic, and caffeic acids) and only one flavonoid (rutin) in cladode flour.
Biscuit hardness, L∗, and a∗ color values decreased corresponding to the incorporation level of CF.
Sensory evaluation showed that the substitution level (up to 25%) is ideal to prepare an acceptable bio-biscuit.
Cladode flour could be very useful for the food industry as a source of bioactive compounds with technological potential and nutritional and antioxidant properties.
American Psychological Association (APA)
Nabil, Bouchra& Ouaabou, Rachida& Ouhammou, Mourad& Essaadouni, Lamia& Mahrouz, Mostafa. 2020. Functional Properties, Antioxidant Activity, and Organoleptic Quality of Novel Biscuit Produced by Moroccan Cladode Flour “Opuntia ficus-indica”. Journal of Food Quality،Vol. 2020, no. 2020, pp.1-12.
https://search.emarefa.net/detail/BIM-1184644
Modern Language Association (MLA)
Nabil, Bouchra…[et al.]. Functional Properties, Antioxidant Activity, and Organoleptic Quality of Novel Biscuit Produced by Moroccan Cladode Flour “Opuntia ficus-indica”. Journal of Food Quality No. 2020 (2020), pp.1-12.
https://search.emarefa.net/detail/BIM-1184644
American Medical Association (AMA)
Nabil, Bouchra& Ouaabou, Rachida& Ouhammou, Mourad& Essaadouni, Lamia& Mahrouz, Mostafa. Functional Properties, Antioxidant Activity, and Organoleptic Quality of Novel Biscuit Produced by Moroccan Cladode Flour “Opuntia ficus-indica”. Journal of Food Quality. 2020. Vol. 2020, no. 2020, pp.1-12.
https://search.emarefa.net/detail/BIM-1184644
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references
Record ID
BIM-1184644