Utilization of <i>Opuntia</i> as an alternative ingredient in value added bread and pasta products-Reference-Cited by-同舟云学术

Utilization of Opuntia as an alternative ingredient in value added bread and pasta products

Published:2023-01-01 Issue:1 Volume:16 Page:47-61
ISSN:1339-3065
Container-title:Acta Chimica Slovaca
language:en
Short-container-title:

Author:

Holkovičová Tatiana¹,Kohajdová Zlatica¹,Lauková Michaela¹,Minarovičová Lucia¹

Affiliation:

1. Department of Food Technology, Institute of Food Science and Nutrition, Faculty of Chemical and Food Technology , Slovak University of Technology , Radlinského 9, 812 37 Bratislava , Slovak Republic

Abstract

Abstract Natural sources and healthy cereal-based food have recently received a lot of attention by both professionals and the common population for improving overall well-being. In this case, Opuntia cactus and Opuntia derivates show high potential in the production of health-promoting cereal-based products. This study comprehensively reviews nutritional composition, health benefits of Opuntia spp. and its utilisation in the production of bread and pasta products. Moreover, the effect of this ingredient on the rheological properties of wheat dough and physical parameters as well as sensory properties of incorporated products is also discussed.

Publisher

Walter de Gruyter GmbH

Subject

General Medicine

Link

https://www.sciendo.com/pdf/10.2478/acs-2023-0005

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