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Author Namir, Mohammad ♦ Elzahar, Khaled ♦ Ramadan, Mohamed Fawzy ♦ Allaf, Karim
Source SpringerLink
Content type Text
Publisher Springer US
File Format PDF
Copyright Year ©2016
Language English
Subject Domain (in DDC) Natural sciences & mathematics ♦ Chemistry & allied sciences
Subject Keyword Opuntia ficus-indica ♦ Drying ♦ Instant controlled pressure drop ♦ Chemical composition ♦ Textural attributes ♦ Bioactive component ♦ By-product ♦ Food Science ♦ Chemistry/Food Science ♦ Engineering
Abstract Cactus pear (Opuntia ficus-indica) has a growing interest from both food manufacturers and consumers due to its medicinal and functional traits. Peel is a major waste from cactus pear juice industry accounting for about 38 % of the fruit weight. New concept of snacks preparation has been developed using instant controlled pressure drop (Détente instantanée controlee, DIC) techniques that provide a texturing stage between initial and final hot air drying stages. In this study, the application of DIC of cactus pear peel (CPP) was performed to be used as starch-free snacks with functional attributes. DIC resulted in high crispness CPP snacks with improved structural and nutritional attributes as well as high relative expansion ratio (up to 21 times). DIC expanded CPP snacks exhibited cutting force (3.34 N) that was much lower than untreated CPP (19.41 N). It is worth noting that optimized DIC treatment (P = 0.6 MPa for t = 15 s) allowed more availability of phenolic compounds and β-carotene by 83 and 551 %, respectively. In addition, antioxidant activity was increased up to 53 %. Results showed that steam pressure had significant effect on fat and alcohol insoluble solids (AIS) contents, wherein the correlation coefficients revealed critical relationships between structural and biochemical availabilities. Therefore, DIC could be used as an innovative technology to value this by-product leading to manufacture of crispy CPP snacks with high nutritious quality. There was a significant difference among the DIC treated and untreated CPP in respect to sensory properties, DIC treated CPP at operation conditions of saturated steam pressure = 0.6 MPa and processing time = 15 had the highest acceptability.
ISSN 21934126
Age Range 18 to 22 years ♦ above 22 year
Educational Use Research
Education Level UG and PG
Learning Resource Type Article
Publisher Date 2016-09-27
Publisher Place New York
e-ISSN 21934134
Journal Sensing and Instrumentation for Food Quality and Safety
Volume Number 11
Issue Number 2
Page Count 13
Starting Page 388
Ending Page 400

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Source: SpringerLink