Cladodes from Opuntia ficus indica as a source of dietary fiber: Effect on dough characteristics and cake making

Industrial Crops and Products

Volumn 30, Issue 1, 2009, Pages 40-47

  Ayadi, M A ^a   Abdelmaksoud, W ^a   Ennouri, M ^a   Attia, H ^a  

^a UNIVERSITY OF SFAX   (Tunisia)

Author keywords

Cake; Cladodes; Dietary fiber; Dough and pasting characteristics

Indexed keywords

CAKE; CHEMICAL CHARACTERIZATIONS; CHEMICAL COMPOSITIONS; CLADODES; COLOR VALUES; DIETARY FIBER; DOUGH AND PASTING CHARACTERISTICS; DOUGH CHARACTERISTICS; FAT ABSORPTIONS; OPUNTIA FICUS-INDICA; OVERALL ACCEPTABILITIES; PHYSICAL CHARACTERISTICS; SENSORY SCORES; WATER BINDING CAPACITIES; WHEAT DOUGHS; WHEAT FLOURS;

CALCIUM; FIBERS; HARDNESS; PHENOLS; POTASSIUM; POWDERS; WATER ABSORPTION;

PHENOLIC RESINS;

CACTUS; CHEMICAL COMPOSITION; FOOD QUALITY; PHYSICAL PROPERTY;

OPUNTIA; OPUNTIA FICUS-INDICA; TRITICUM AESTIVUM;

ABSORPTION; ADHESION; BINDING; CHEMICAL COMPOSITION; ELASTICITY; HIGH-MODULUS FIBER; PHYSICAL PROPERTY; TENACITY;

EID: 67349138166     PISSN: 09266690     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.indcrop.2009.01.003     Document Type: Article

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