Cladodes from Opuntia ficus indica as a source of dietary fiber: Effect on dough characteristics and cake making

Ayadi, Mohamed Ali; Abdelmaksoud, W.; Ennouri, Monia; Attia, Hamadi

doi:10.1016/j.indcrop.2009.01.003

Cited by 213 publications

(198 citation statements)

References 27 publications

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“…Durrani et al (2011) found that positive sensory scores were obtained by using carrot in honey based candy. Grigelmo-Miguel et al (1999) and Ayadi et al (2009) showed that cake dough enhanced with prickly pear cladode fibre and muffin batters having peach dietary fibre, respectively at levels up to 5 % were as acceptable as the control based on sensory scores.…”

Section: Total Dietary Fibre Of Muffinsmentioning

confidence: 98%

Development of eggless gluten-free rice muffins utilizing black carrot dietary fibre concentrate and xanthan gum

2015

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Gluten-free muffins are generally made from purified flours and starches (from non-gluten sources) which are deficient in dietary fibre and have poor quality attributes. In this regard, the present work was undertaken to explore application of black carrot pomace dietary fibre concentrate (BCF) and xanthan gum (XG) in gluten-free rice muffins. Physicochemical properties of BCF and rice flour were studied. BCF was incorporated at three levels (3, 6 and 9 %) in rice flour, while XG was added at 0.5 % level to study their effect on muffin batters and physicochemical properties of muffins. BCF showed higher water absorption and oil absorption capacities than rice flour. Incorporation of BCF and XG increased flour paste viscosities and batter viscoelasticity. Incorporation of BCF increased total dietary fibre content (TDF) and decreased the L* and b* values, water activity (a w ), specific volume and firmness. On the other hand, XG improved appearance and specific volume of the rice muffins prepared with and without BCF . Muffins prepared with 6 % BCF incorporation and XG were the most acceptable. This study demonstrated that BCF and XG can be used as viable functional ingredients in the preparation of gluten-free muffins.

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Section: Total Dietary Fibre Of Muffinsmentioning

confidence: 98%

Development of eggless gluten-free rice muffins utilizing black carrot dietary fibre concentrate and xanthan gum

2015

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“…opuntia ficus-indica (cactus pear) is a cactus that is well adapted to extreme climate and edaphic conditions, and it is mostly available in (Bensadón et al 2010). Ayadi et al (2009) found that dietary fibre makes up 41.83-41.25% of total carbohydrates, whereas extractable polyphenols were reported to be 1.54-3.71 g GAE/100 g Dm (Table 1).…”

Section: Sources Of Adfmentioning

confidence: 99%

“…However, the authors stated that temperatures above 60°C might cause a loss of phenolics. Ayadi et al (2009) studied the addition of flour produced from cactus pear (opuntia fucus indica) cladodes to cakes. Cladode flour had a natural green colour, like that of pistachio, which the authors suggested as an alternative colorant to synthetic colouring agents.…”

Section: Adf As a Technological Ingredientmentioning

confidence: 99%

Antioxidant dietary fibres: Potential functional food ingredients from plant processing by-products

Eskicioglu¹,

Kamiloglu²,

Nilufer-Erdil³

2015

Czech J. Food Sci.

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“…Nascimento et al No tocante ao conteúdo de açúcares redutores totais, não houve diferença significativa entre as amostras e a palma gigante apresentou valores médios de 1,69% e a palma miúda de 1,95% em base úmida. Ayadi et al (2009), avaliando a Opuntia ficus indica f. amyloceae e Opuntia ficus indica f. inermis encontraram na porção de açúcares solúveis teores de 2,49 e 6,01 % (base seca), respectivamente. Vale destacar que os teores de açúcares totais e solúveis em cladódios de Opuntia ficus-indica sofrem influência de vários fatores como época e temperatura de cultivo, espécie (variedade) e manejo do solo, dentre outros (AYADI et al, 2009;RIBEIRO et al, 2010).…”

Section: Análises Químicas E Bromatológicasunclassified

CARACTERÍSTICAS FÍSICAS, QUÍMICAS E BROMATOLÓGICAS DE PALMA GIGANTE (Opuntia ficus-indica) E MIÚDA (Nopalea cochenillifera) ORIUNDAS DO ESTADO DA PARAÍBA

Silva

Souza²,

Ribeiro³

et al. 2015

RBTA

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Resumo A palma é originária do México e pertencente à família das cactáceas. É cultivada em muitos países e adapta-se bem aos climas áridos, semiáridos e nos IntroduçãoO Brasil é o país que apresenta a maior diversidade genética vegetal do mundo, com cerca de 55.000 espécies catalogadas e que se destaca pela riqueza em espécies com potencial para uso na agricultura, melhoramento genético e domesticação de frutíferas. O aproveitamento da variabilidade

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Cladodes from Opuntia ficus indica as a source of dietary fiber: Effect on dough characteristics and cake making

Cited by 213 publications

References 27 publications

Development of eggless gluten-free rice muffins utilizing black carrot dietary fibre concentrate and xanthan gum

Development of eggless gluten-free rice muffins utilizing black carrot dietary fibre concentrate and xanthan gum

Antioxidant dietary fibres: Potential functional food ingredients from plant processing by-products

CARACTERÍSTICAS FÍSICAS, QUÍMICAS E BROMATOLÓGICAS DE PALMA GIGANTE (Opuntia ficus-indica) E MIÚDA (Nopalea cochenillifera) ORIUNDAS DO ESTADO DA PARAÍBA

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