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

IF 0.9 Q4 CHEMISTRY, MULTIDISCIPLINARY Acta Chimica Slovaca Pub Date : 2023-01-01 DOI:10.2478/acs-2023-0005
Tatiana Holkovičová, Z. Kohajdová, Michaela Lauková, Lucia Minarovičová
{"title":"Utilization of Opuntia as an alternative ingredient in value added bread and pasta products","authors":"Tatiana Holkovičová, Z. Kohajdová, Michaela Lauková, Lucia Minarovičová","doi":"10.2478/acs-2023-0005","DOIUrl":null,"url":null,"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.","PeriodicalId":7088,"journal":{"name":"Acta Chimica Slovaca","volume":null,"pages":null},"PeriodicalIF":0.9000,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Acta Chimica Slovaca","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.2478/acs-2023-0005","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"CHEMISTRY, MULTIDISCIPLINARY","Score":null,"Total":0}
引用次数: 0

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.
查看原文
分享 分享
微信好友 朋友圈 QQ好友 复制链接
本刊更多论文
仙人掌作为附加值面包和意大利面产品的替代成分的利用
摘要天然来源和健康的谷类食品最近因改善整体健康状况而受到专业人士和普通民众的广泛关注。在这种情况下,仙人掌和仙人掌衍生物在生产健康促进谷物产品方面显示出很高的潜力。本研究全面综述了仙人掌的营养成分、健康益处及其在面包和面食生产中的应用。此外,还讨论了该成分对小麦面团流变特性、物理参数以及掺入产品感官特性的影响。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
求助全文
约1分钟内获得全文 去求助
来源期刊
Acta Chimica Slovaca
Acta Chimica Slovaca CHEMISTRY, MULTIDISCIPLINARY-
自引率
12.50%
发文量
11
期刊最新文献
Atomic partial charge model in chemistry: chemical accuracy of theoretical approaches for diatomic molecules Substitution effect of phenol derivatives on electrochemical oxidation potentials: Correlation of theoretical reaction Gibbs free energies Thermal- and light-induced SCO effect in Fe(II) complexes and coordination polymers Stability of ferrate during long-term storage Colour masterbatches and their use in polylactic acid fibres dyeing
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
现在去查看 取消
×
提示
确定
0
微信
客服QQ
Book学术公众号 扫码关注我们
反馈
×
意见反馈
请填写您的意见或建议
请填写您的手机或邮箱
已复制链接
已复制链接
快去分享给好友吧!
我知道了
×
扫码分享
扫码分享
Book学术官方微信
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术
文献互助 智能选刊 最新文献 互助须知 联系我们:info@booksci.cn
Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。
Copyright © 2023 Book学术 All rights reserved.
ghs 京公网安备 11010802042870号 京ICP备2023020795号-1