PHYSICOCHEMICAL CHARACTERISTICS OF BISCUITS FORTIFIED WITH CACTUS PEAR PEEL POWDER | ||||
| Zagazig Journal of Agricultural Research | ||||
| Article 18, Volume 44, Issue 3, May 2017, Page 1073-1084 PDF (217.26 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/zjar.2017.52306 | ||||
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| Authors | ||||
Mohamed Sh. El-Shahat  ; M. Ragab; H. A.I. Siliha; M. A. Rabie
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| Food Sci. Dept., Fac. Agric., Zagazig Univ., Egypt | ||||
| Abstract | ||||
| The current study aimed to utilize the cactus pear peel powder in wheat biscuits fortification. Physicochemical properties and phenolic compounds of cactus pear peel powder were also determined. Wheat flour was fortified with 2.5%, 5%, 7.5% and 10% cactus pear peel powder. Likewise the effect of fortification with 7.5% cactus pear peel powder on physical and sensory properties of wheat flour biscuits was studied. The physicochemical properties indicated that the powder was characterized by 1.14 g/ml bulk density, 3.50 ml/g swelling capacity, 3.70 ml/g water holding capacity, 2.49 ml/g oil holding capacity, 11.2% moisture, 9.90% ash, 3.50% protein, 1.22% fat, 5.70 pH, 38% dietary fiber, 54.30% antioxidant activity and 2243.84 ppm total phenolic compounds. Potassium (K) represented the highest mineral concentration (22.07 g/kg) followed by calcium (16.66 g/kg) and magnesium (3.71 g/kg). The major phenolic components were pyrogallol, catechol and catechein representing 1088.95 ppm, 201.96 ppm and 149.99 ppm, respectively. Sensory evaluation showed that fortification with 7.5% cactus pear peel had the best sensory characteristics meanwhile biscuits fortified with 10% cactus pear peel powder was not acceptable. Results showed that the fortification of biscuits with 7.5% cactus pear peel powder increased its content of dietary fiber and antioxidant activity. | ||||
| Keywords | ||||
| Cactus pear peel powder; physicochemical properties; fortification biscuits; Sensory evaluation | ||||
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