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

Tatiana Holkovičová; Zlatica Kohajdová; Michaela Lauková; Lucia Minarovičová

doi:10.2478/acs-2023-0005

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

Acta Chimica Slovaca

Volume 16 (2023): Issue 1 (January 2023)

By: Tatiana Holkovičová, Zlatica Kohajdová, Michaela Lauková and Lucia Minarovičová

Open Access

|Aug 2023

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.

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Articles in this issue

DOI: https://doi.org/10.2478/acs-2023-0005 | Journal eISSN: 1339-3065 | Journal ISSN: 1337-978X

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Language: English

Page range: 47 - 61

Published on: Aug 29, 2023

Published by: Slovak University of Technology in Bratislava

In partnership with: Paradigm Publishing Services

Publication frequency: 1 issue per year

Keywords:

bread,

dough rheology,

nopal,

Opuntia,

pasta,

sensory attributes

Related subjects:

Chemistry,

Chemistry, other

© 2023 Tatiana Holkovičová, Zlatica Kohajdová, Michaela Lauková, Lucia Minarovičová, published by Slovak University of Technology in Bratislava
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

Volume 16 (2023): Issue 1 (January 2023)