%0 Journal Article
%T Functional Properties, Antioxidant Activity, and Organoleptic Quality of Novel Biscuit Produced by Moroccan Cladode Flour ¡°Opuntia ficus-indica¡±
%A Essaadouni
%A Lamia
%A Mahrouz
%A Mostafa
%A Nabil
%A Bouchra
%A Ouaabou
%A Rachida
%A Ouhammou
%A Mourad
%J -
%D 2020
%R https://doi.org/10.1155/2020/3542398
%X 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£¿¦Ìg/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
%U https://www.hindawi.com/journals/jfq/2020/3542398/