Using of Prickly Pear (Opuntia Spp.) Fruit Juice and Peels in Cookies Production | ||||
| Alexandria Science Exchange Journal | ||||
| Article 7, Volume 43, Issue 2, April 2022, Page 239-248 PDF (279.25 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/asejaiqjsae.2022.239236 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
Fouad Omer Abou-Zaid   1; Fatma Ahmed 2; Abd El-Hameed Ibrahim Zedan 1
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| 1Agri-Industrialization Unit, Plant Production Department, Desert Research Center | ||||
| 2Medicinal and Aromatic Plants Department, Desert Research Center, Cairo, Egypt | ||||
| Abstract | ||||
| Cactus pear pulp and peel are rich sources of important nutrients and bioactive compounds, which are degraded during dehydration. This work aims to determine the chemical characteristics of fresh juice and peel of Opuntia ficus-indica (yellow cultivar) and Opuntia littoralis (red cultivar), using them in cookies production and evaluating the quality of cookies. Results showed higher TSS, polyphenols, flavonoids and betalains for the red cultivar (either juice or peels), while the yellow cultivar possessed higher pH and carotenoids. The major phenolic acids of all samples are gallic followed by chlorogenic. While the predominant flavonoids are catechins followed by naringenin. Yellow and red juice cookies possessed higher moisture. Yellow or red peel cookies owned higher crude fiber. Yellow and red peel cookies recorded the best microbiological quality. Peel cookies had higher weight and hardness compared to juice cookies which had higher diameters and spread ratio. All produced cookies, are organoleptically accepted. The results suggested that, fresh prickly pear juices and peels could be used in the production of delicious and healthy cookies. | ||||
| Keywords | ||||
| chemical characteristics; cookies quality; fresh juice and peel; prickly pear | ||||
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