Improvement of rheological properties, bioactive compounds content and antioxidant activity in soft dough biscuits with the incorporation of prickly pear peels powder
Other Title(s)
تحسين الخصائص الريولوجية و محتوى المركبات النشطة حيويا و النشاط المضاد للأكسدة لعجين البسكويت بإضافة مسحوق قشور التين الشوكي
Joint Authors
al-Basyuni, Ghadah Mahmud
al-Hassanin, Yusuf Abd al-Aziz
Ghamri, Hibah Ibrahim
Source
مجلة البحوث في مجالات التربية النوعية : مجلة علمية محكمة
Publisher
Minia University Faculty of Specific Education
Publication Date
2018-07-31
Country of Publication
Egypt
No. of Pages
21
Main Subjects
English Abstract
Prickly pear peel considered as a waste by-product which obtained during processing/eating of prickly pear, huge amount of peel is generated, and its disposal is a major problem and causes environmental pollution.
It constitutes about 22.5% of prickly pear fruit.
In the present study, prickly pear was dehydrated under vacuum at 700C for 4 hrs to obtain prickly pear powder (PPP) with 6.06% moisture content.
PPP was chemically analyzed, incorporated into biscuits at two different levels, 5.0 and 10.0% as a potential source of bioactive compounds and natural antioxidants.
Chemical analysis indicated that PPP contains high levels of many valuable antioxidants such total phenolics, (411.87 mg EGA.100g-1 DW) and carotenoids (269.65 mg.100g-1 DW) as well as total dietary fiber (36.67 g.100g-1DW).
The total dietary fiber, carotenoids and total phenolics content in biscuit increased from 6.92 to 10.74 g.100g-1, 3.49 to 30.94 mg.100 g-1 and 111.87 to 158.98 mg EGA.100g-1 with 10% incorporation of PPP, respectively.
Also, the antioxidant activity (AA) in control biscuits was 30.65% which increased to 36.87 and 44.45% with the incorporation of PPP by 5 and 10%, respectively.
Also, significant (P<0.05) improvements in rheological properties of biscuits dough including farinograph and extensograph parameters were reported by PPP incorporation.
In conclusion, the results suggest that by PPP incorporating up to level 10%, it is possible to enhance the nutritional quality, rheological properties, bioactive compounds content and antioxidant activity of biscuit without affecting on its sensory characteristics.
Data Type
Conference Papers
Record ID
BIM-970853
American Psychological Association (APA)
al-Hassanin, Yusuf Abd al-Aziz& Ghamri, Hibah Ibrahim& al-Basyuni, Ghadah Mahmud. 2018-07-31. Improvement of rheological properties, bioactive compounds content and antioxidant activity in soft dough biscuits with the incorporation of prickly pear peels powder. International conference Quality education-innovation and labor market (1st : 2018 : Minia University, Egypt). . No. 17 (Special issue) (Jul. 2018), pp.29-49.المنيا، مصر : جامعة المنيا، كلية التربية النوعية،.
https://search.emarefa.net/detail/BIM-970853
Modern Language Association (MLA)
Ghamri, Hibah Ibrahim…[et al.]. Improvement of rheological properties, bioactive compounds content and antioxidant activity in soft dough biscuits with the incorporation of prickly pear peels powder. . المنيا، مصر : جامعة المنيا، كلية التربية النوعية،. 2018-07-31.
https://search.emarefa.net/detail/BIM-970853
American Medical Association (AMA)
al-Hassanin, Yusuf Abd al-Aziz& Ghamri, Hibah Ibrahim& al-Basyuni, Ghadah Mahmud. Improvement of rheological properties, bioactive compounds content and antioxidant activity in soft dough biscuits with the incorporation of prickly pear peels powder. . International conference Quality education-innovation and labor market (1st : 2018 : Minia University, Egypt).
https://search.emarefa.net/detail/BIM-970853
