Physicochemical characteristics of biscuits fortified with cactus pear peel powder
Other Title(s)
الخصائص الفيزوكيماوية للبسكويت المدعم بمسحوق قشر التين الشوكي
Joint Authors
Rajab, Muhammad
Rabi, Muhammad Abd al-Hamid
al-Shahhat, Muhammad Shahtah
Sulayhah, Hasan Ali Ibrahim
Source
Zagazig Journal for Agricultural Researches
Issue
Vol. 44, Issue 3 (30 Jun. 2017), pp.1073-1084, 12 p.
Publisher
Zagazig University Faculty of Agriculture
Publication Date
2017-06-30
Country of Publication
Egypt
No. of Pages
12
Main Subjects
Abstract EN
The current study aimed to utilize the cactus pear peel powder in wheat biscuits fortification.
Physicochemical properties and phenolic compounds of cactus pear peel powder were also determined.
Wheat flour was fortified with 2.5%, 5%, 7.5% and 10% cactus pear peel powder.
Likewise the effect of fortification with 7.5% cactus pear peel powder on physical and sensory properties of wheat flour biscuits was studied.
The physicochemical properties indicated that the powder was characterized by 1.14 g/ml bulk density, 3.50 ml/g swelling capacity, 3.70 ml/g water holding capacity, 2.49 ml/g oil holding capacity, 11.2% moisture, 9.90% ash, 3.50% protein, 1.22% fat, 5.70 pH, 38% dietary fiber, 54.30% antioxidant activity and 2243.84 ppm total phenolic compounds.
Potassium (K) represented the highest mineral concentration (22.07 g/kg) followed by calcium (16.66 g/kg) and magnesium (3.71 g/kg).
The major phenolic components were pyrogallol, catechol and catechein representing 1088.95 ppm, 201.96 ppm and 149.99 ppm, respectively.
Sensory evaluation showed that fortification with 7.5% cactus pear peel had the best sensory characteristics meanwhile biscuits fortified with 10% cactus pear peel powder was not acceptable.
Results showed that the fortification of biscuits with 7.5% cactus pear peel powder increased its content of dietary fiber and antioxidant activit
American Psychological Association (APA)
al-Shahhat, Muhammad Shahtah& Rajab, Muhammad& Sulayhah, Hasan Ali Ibrahim& Rabi, Muhammad Abd al-Hamid. 2017. Physicochemical characteristics of biscuits fortified with cactus pear peel powder. Zagazig Journal for Agricultural Researches،Vol. 44, no. 3, pp.1073-1084.
https://search.emarefa.net/detail/BIM-847865
Modern Language Association (MLA)
al-Shahhat, Muhammad Shahtah…[et al.]. Physicochemical characteristics of biscuits fortified with cactus pear peel powder. Zagazig Journal for Agricultural Researches Vol. 44, no. 3 (2017), pp.1073-1084.
https://search.emarefa.net/detail/BIM-847865
American Medical Association (AMA)
al-Shahhat, Muhammad Shahtah& Rajab, Muhammad& Sulayhah, Hasan Ali Ibrahim& Rabi, Muhammad Abd al-Hamid. Physicochemical characteristics of biscuits fortified with cactus pear peel powder. Zagazig Journal for Agricultural Researches. 2017. Vol. 44, no. 3, pp.1073-1084.
https://search.emarefa.net/detail/BIM-847865
Data Type
Journal Articles
Language
English
Notes
Record ID
BIM-847865