期刊
INDUSTRIAL CROPS AND PRODUCTS
卷 30, 期 1, 页码 40-47出版社
ELSEVIER
DOI: 10.1016/j.indcrop.2009.01.003
关键词
Cladodes; Dough and pasting characteristics; Dietary fiber; Cake
Chemical composition and physical properties of Mediterranean (Tunisian) spiny (Opuntia ficus indica f. amylocea) and spineless cladodes (O. ficus indica f. inermis) were studied. Chemical characterization of the two cladodes varieties showed a high fiber, minerals, especially potassium and calcium, and phenols contents. Powders obtained from spiny and spineless cladodes showed a great technological potentiality as water binding capacity (WBC) and fat absorption capacity (FAC). Cladodes powders were incorporated in wheat flours at 5%, 10%, 15% and 20% levels. Obtained results showed that cladodes flours had a significant effect in wheat dough properties (P < 0.05). In deed, with the increase of cladodes flours levels. an increase of tenacity, energy, adhesion, stickiness, and hardness of dough was observed whereas dough elasticity decreased. A significant difference in physical characteristic between cakes fortified with cladodes flours and control was showed (P < 0.05). With the increase of cladodes flours levels in formulation, cakes hardness increased whereas L* and a* crust and crumb color values decreased. Increasing levels of cladodes flours caused decreases in total sensory scores. The overall acceptability rate showed that a maximum of 5% cladodes flours can be incorporated to prepare acceptable quality cakes. (c) 2009 Elsevier B.V. All rights reserved.
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