<abstract xmlns="http://www.w3.org/1999/xhtml">
<p>Natural sources and healthy cereal-based food have recently received a lot of attention by both professionals and the common population for improving overall well-being. In this case, <italic>Opuntia</italic> cactus and <italic>Opuntia</italic> derivates show high potential in the production of health-promoting cereal-based products.</p>
<p>This study comprehensively reviews nutritional composition, health benefits of <italic>Opuntia</italic> spp. and its utilisation in the production of bread and pasta products. Moreover, the effect of this ingredient on the rheological properties of wheat dough and physical parameters as well as sensory properties of incorporated products is also discussed.</p>
</abstract>

Natural sources and healthy cereal-based food have recently received a lot of attention by both professionals and the common population for improving overall well-being. In this case, Opuntia cactus and Opuntia derivates show high potential in the production of health-promoting cereal-based products.
This study comprehensively reviews nutritional composition, health benefits of Opuntia spp. and its utilisation in the production of bread and pasta products. Moreover, the effect of this ingredient on the rheological properties of wheat dough and physical parameters as well as sensory properties of incorporated products is also discussed.

Utilization of <italic>Opuntia</italic> as an alternative ingredient in value added bread and pasta products

Department of Food Technology, Institute of Food Science and Nutrition, Faculty of Chemical and Food Technology

Acta Chimica Slovaca

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Utilization of  as an alternative ingredient in value added bread and pasta products

Natural sources and healthy cereal-based food have recently received a lot of attention by both professionals and the common population for improving overall...

Utilization of Opuntia as an alternative ingredient in value added bread and pasta products

Publié en ligne: 29 août 2023

Pages: 47 - 61

DOI: https://doi.org/10.2478/acs-2023-0005

Mots clés
bread, dough rheology, nopal, pasta, sensory attributes

© 2023 Tatiana Holkovičová et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Utilization of Opuntia as an alternative ingredient in value added bread and pasta products

Publié en ligne: 29 août 2023

Pages: 47 - 61

DOI: https://doi.org/10.2478/acs-2023-0005

Mots clésbread, dough rheology, nopal, pasta, sensory attributes

© 2023 Tatiana Holkovičová et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Mots clés
bread, dough rheology, nopal, pasta, sensory attributes