The stems of Opuntia ficus-indica, known as cladodes, are a rich source of soluble fibers, which makes them an important candidate for the production of functional foods. Tagliatelle of durum wheat fortified with Opuntia cladode extract (OCE) at different levels of addition (10-30%, v/w) was prepared on a laboratory scale and quality characteristics and sensory acceptability were assessed.

Attanzio, A., Diana, P., Barraja, P., Carbone, A., Spanò, V., Parrino, B., et al. (2019). Quality, functional and sensory evaluation of pasta fortified with extracts from Opuntia ficus-indica cladodes. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 99(9), 4242-4247 [10.1002/jsfa.9655].

Quality, functional and sensory evaluation of pasta fortified with extracts from Opuntia ficus-indica cladodes

Attanzio, Alessandro;Diana, Patrizia;Barraja, Paola;Carbone, Anna;Spanò, Virginia;Parrino, Barbara;Cascioferro, Stella M;Allegra, Mario;Cirrincione, Girolamo;Tesoriere, Luisa;Montalbano, Alessandra
2019-07-01

Abstract

The stems of Opuntia ficus-indica, known as cladodes, are a rich source of soluble fibers, which makes them an important candidate for the production of functional foods. Tagliatelle of durum wheat fortified with Opuntia cladode extract (OCE) at different levels of addition (10-30%, v/w) was prepared on a laboratory scale and quality characteristics and sensory acceptability were assessed.
lug-2019
Settore BIO/10 - Biochimica
Settore CHIM/08 - Chimica Farmaceutica
Attanzio, A., Diana, P., Barraja, P., Carbone, A., Spanò, V., Parrino, B., et al. (2019). Quality, functional and sensory evaluation of pasta fortified with extracts from Opuntia ficus-indica cladodes. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 99(9), 4242-4247 [10.1002/jsfa.9655].
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/10447/350209
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