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

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2 Citations (Scopus)

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.
Original languageEnglish
Pages (from-to)4242-4247
Number of pages6
JournalJournal of the Science of Food and Agriculture
Volume99
Publication statusPublished - 2019

All Science Journal Classification (ASJC) codes

  • Biotechnology
  • Food Science
  • Agronomy and Crop Science
  • Nutrition and Dietetics

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