Functional Properties, Antioxidant Activity, and Organoleptic Quality of Novel Biscuit Produced by Moroccan Cladode Flour “Opuntia ficus-indica”
This study aimed to develop a novel biscuit by supplementing cladode flour (CF) into whole-wheat flour (WWF) at different proportions 0, 25, 50, 75, and 100%. Proximate analysis revealed that CF had a high amount of ash (11.9%) and dietary fiber (41.04%). Major minerals determined by ICP-MS were cal...
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| Format: | Article |
| Language: | English |
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Wiley
2020-01-01
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| Series: | Journal of Food Quality |
| Online Access: | http://dx.doi.org/10.1155/2020/3542398 |
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| author | Bouchra Nabil Rachida Ouaabou Mourad Ouhammou Lamia Essaadouni Mostafa Mahrouz |
| author_facet | Bouchra Nabil Rachida Ouaabou Mourad Ouhammou Lamia Essaadouni Mostafa Mahrouz |
| author_sort | Bouchra Nabil |
| collection | DOAJ |
| description | This study aimed to develop a novel biscuit by supplementing cladode flour (CF) into whole-wheat flour (WWF) at different proportions 0, 25, 50, 75, and 100%. Proximate analysis revealed that CF had a high amount of ash (11.9%) and dietary fiber (41.04%). Major minerals determined by ICP-MS were calcium (4.47 g/100 g); potassium (1.25 g/100 g); magnesium (1.46 g/100 g); and trace elements such as zinc (1.77 mg/100 g), copper (0.95 mg/100 g), and selenium (148.5 μg/100 g). The analysis of total phenolics, total flavonoids, and antioxidant activity showed high values (649.88 mg gallic acid equivalents (GAE)/100 g; 399.16 mg catechin equivalent (CE)/100 g; and 72.37%, respectively). HPLC was used to identify four phenolic acids (gallic, ferulic, syringic, and caffeic acids) and only one flavonoid (rutin) in cladode flour. Biscuit hardness, L∗, and a∗ color values decreased corresponding to the incorporation level of CF. Sensory evaluation showed that the substitution level (up to 25%) is ideal to prepare an acceptable bio-biscuit. Cladode flour could be very useful for the food industry as a source of bioactive compounds with technological potential and nutritional and antioxidant properties. |
| format | Article |
| id | doaj-art-221c231b61c344ffa5324733f96a81ed |
| institution | Kabale University |
| issn | 0146-9428 1745-4557 |
| language | English |
| publishDate | 2020-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | Journal of Food Quality |
| spelling | doaj-art-221c231b61c344ffa5324733f96a81ed2025-02-03T05:53:24ZengWileyJournal of Food Quality0146-94281745-45572020-01-01202010.1155/2020/35423983542398Functional Properties, Antioxidant Activity, and Organoleptic Quality of Novel Biscuit Produced by Moroccan Cladode Flour “Opuntia ficus-indica”Bouchra Nabil0Rachida Ouaabou1Mourad Ouhammou2Lamia Essaadouni3Mostafa Mahrouz4LICVEDD Laboratory of Innovation and Sustainable Development & Expertise in Green Chemistry, Department of Chemistry, Faculty of science Semlalia, Cadi Ayyad University, Marrakesh, MoroccoLICVEDD Laboratory of Innovation and Sustainable Development & Expertise in Green Chemistry, Department of Chemistry, Faculty of science Semlalia, Cadi Ayyad University, Marrakesh, MoroccoLICVEDD Laboratory of Innovation and Sustainable Development & Expertise in Green Chemistry, Department of Chemistry, Faculty of science Semlalia, Cadi Ayyad University, Marrakesh, MoroccoCHU Mohammed VI, Cadi Ayyad University, Faculty of Medicine and Pharmacy, Marrakesh, MoroccoLICVEDD Laboratory of Innovation and Sustainable Development & Expertise in Green Chemistry, Department of Chemistry, Faculty of science Semlalia, Cadi Ayyad University, Marrakesh, MoroccoThis study aimed to develop a novel biscuit by supplementing cladode flour (CF) into whole-wheat flour (WWF) at different proportions 0, 25, 50, 75, and 100%. Proximate analysis revealed that CF had a high amount of ash (11.9%) and dietary fiber (41.04%). Major minerals determined by ICP-MS were calcium (4.47 g/100 g); potassium (1.25 g/100 g); magnesium (1.46 g/100 g); and trace elements such as zinc (1.77 mg/100 g), copper (0.95 mg/100 g), and selenium (148.5 μg/100 g). The analysis of total phenolics, total flavonoids, and antioxidant activity showed high values (649.88 mg gallic acid equivalents (GAE)/100 g; 399.16 mg catechin equivalent (CE)/100 g; and 72.37%, respectively). HPLC was used to identify four phenolic acids (gallic, ferulic, syringic, and caffeic acids) and only one flavonoid (rutin) in cladode flour. Biscuit hardness, L∗, and a∗ color values decreased corresponding to the incorporation level of CF. Sensory evaluation showed that the substitution level (up to 25%) is ideal to prepare an acceptable bio-biscuit. Cladode flour could be very useful for the food industry as a source of bioactive compounds with technological potential and nutritional and antioxidant properties.http://dx.doi.org/10.1155/2020/3542398 |
| spellingShingle | Bouchra Nabil Rachida Ouaabou Mourad Ouhammou Lamia Essaadouni Mostafa Mahrouz Functional Properties, Antioxidant Activity, and Organoleptic Quality of Novel Biscuit Produced by Moroccan Cladode Flour “Opuntia ficus-indica” Journal of Food Quality |
| title | Functional Properties, Antioxidant Activity, and Organoleptic Quality of Novel Biscuit Produced by Moroccan Cladode Flour “Opuntia ficus-indica” |
| title_full | Functional Properties, Antioxidant Activity, and Organoleptic Quality of Novel Biscuit Produced by Moroccan Cladode Flour “Opuntia ficus-indica” |
| title_fullStr | Functional Properties, Antioxidant Activity, and Organoleptic Quality of Novel Biscuit Produced by Moroccan Cladode Flour “Opuntia ficus-indica” |
| title_full_unstemmed | Functional Properties, Antioxidant Activity, and Organoleptic Quality of Novel Biscuit Produced by Moroccan Cladode Flour “Opuntia ficus-indica” |
| title_short | Functional Properties, Antioxidant Activity, and Organoleptic Quality of Novel Biscuit Produced by Moroccan Cladode Flour “Opuntia ficus-indica” |
| title_sort | functional properties antioxidant activity and organoleptic quality of novel biscuit produced by moroccan cladode flour opuntia ficus indica |
| url | http://dx.doi.org/10.1155/2020/3542398 |
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