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

2009 ◽  
Vol 30 (1) ◽  
pp. 40-47 ◽  
Author(s):  
M.A. Ayadi ◽  
W. Abdelmaksoud ◽  
M. Ennouri ◽  
H. Attia
Keyword(s):  
Dietary Fiber ◽  
Opuntia Ficus Indica ◽  
Dough Characteristics

By-Products of Opuntia ficus-indica as a Source of Antioxidant Dietary Fiber

2010 ◽  
Vol 65 (3) ◽  
pp. 210-216 ◽  
Author(s):  
Sara Bensadón ◽  
Deisy Hervert-Hernández ◽  
Sonia G. Sáyago-Ayerdi ◽  
Isabel Goñi
Keyword(s):  
Dietary Fiber ◽  
Opuntia Ficus Indica ◽  
By Products

scholarly journals Extraction and Physicochemical Characterization of Dried Powder Mucilage from Opuntia ficus-indica Cladodes and Aloe Vera Leaves: A Comparative Study

Polymers ◽  
2021 ◽  
Vol 13 (11) ◽  
pp. 1689
Author(s):  
María Carolina Otálora ◽  
Andrea Wilches-Torres ◽  
Jovanny A. Gómez Castaño
Keyword(s):  
Ab Initio ◽  
Dietary Fiber ◽  
Aloe Vera ◽  
Three Dimensional ◽  
Physicochemical Characterization ◽  
Fiber Content ◽  
Intramolecular Interactions ◽  
Raw Material ◽  
Opuntia Ficus Indica ◽  
Pharmaceutical Industries

Cactaceae and Asphodelaceae are native desert plants known for their high mucilage content, which is a polysaccharide of growing interest in the food, cosmetic, and pharmaceutical industries. In this study, powdered mucilage was obtained from cladodes of Opuntia ficus-indica (OFI) and aloe vera (AV) leaves, and their molecular, morphological, and thermal properties were investigated and compared. Additionally, their dietary fiber content was determined. Three-dimensional molecular models were calculated for both mucilages using ab initio methods. Vibrational spectra (FTIR and Raman) revealed intramolecular interactions and functional groups that were specified with the help of theoretical ab initio and semi-empirical calculations. SEM micrographs measured at magnifications of 500× and 2000× demonstrated significantly different superficial and internal morphologies between these two mucilages. Thermal analysis using DSC/TGA demonstrated superior thermal stability for the OFI mucilage. The dietary fiber content in OFI mucilage was more than double that of AV mucilage. Our results show that both dehydrated mucilages present adequate thermal and nutritional properties to be used as functional ingredients in industrial formulations; however, OFI mucilage exhibited better physicochemical and functional characteristics than AV mucilage as a raw material.

Fruit and berry raw materials is a promising source of food ingredients for flour confectionery.

2020 ◽  
Vol 29 (11) ◽  
pp. 45-49
Author(s):  
L.N. Fedyanina ◽  
◽  
E.S. Smertina ◽  
V.A. Lyakh ◽  
A.E. Elizarova ◽  
...  
Keyword(s):  
Dietary Fiber ◽  
Scientific Literature ◽  
Consumer Demand ◽  
Raw Materials ◽  
Plant Materials ◽  
Food Ingredients ◽  
Promising Source

The article considers the problem of improving the range of confectionery from the standpoint of use plant materials of satisfaction by consumer demand in dieteticpreventive foods. The analysis of domestic and foreign scientific literature on promising directions of improving the range of dietetic-preventive confectionery is given. It is noted that in the recipes for flour confectionery introduced from non-traditional raw materials containing dietary fiber.

Utilization Of White-Meat, Red-Meat And Super Red Dragon Fruit (Hylocereus sp) Skin Waste As An Alternative Food Source

2018 ◽  
Vol 1 (01) ◽  
pp. 18-21
Author(s):  
Yulian Syahputri ◽  
Diana Widiastuti
Keyword(s):  
Dietary Fiber ◽  
Food Source ◽  
Red Meat ◽  
Raw Material ◽  
Alternative Food ◽  
Sodium Metabisulfite ◽  
White Meat ◽  
Fruit Skin ◽  
Dragon Fruit ◽  
Alternative Food Source

Dragon fruit skin, waste material (dragon fruit waste), will have a profitable sale value if it can be used as a food raw material. Dragon fruit skin waste contains relatively high dietary fiber so it can be used as a food raw material. This study aims to utilize dragon fruit skin waste for the manufacture of dragon fruit skin flour as an alternative food source. Some tests are made on white-meat dragon fruit skin, red-meat dragon fruit skin and super red dragon fruit skin. The preliminary study is the soaking of the three types of dragon fruit skin in two solutions, namely 0.1% sodium citrate and 0.1% sodium metabisulfite to prevent the browning effect on flour. Dragon fruit skin flour from the soaking with both solutions is then characterized physically, including its texture, color, flavor and rendement. The best physical characterization is followed by chemical characterization, including the contents of water, ash, protein, fat, carbohydrate, dietary fiber, minerals (Fe, Na, K, Ca and P), and also microbiological characterization of Escherichia coli, molds and Bacillus cereus. The chemical and microbiological characterization shows that the red-meat dragon fruit skin flour has better results than the white-meat and super red dragon fruit skin flour does. The red-meat dragon fruit skin flour contains 8.80% water, 0.20% ash, 2.35% fat, 7.69%, protein, 68,29% carbohydrate and 28,72% dietary fiber as well as 4.40 mg K, 8.76 mg Na , 0.65 mg Fe , 10.20 mg Ca and 32.58 mg P. Keywords: Waste, Dragon Fruit Skin, Dragon Fruit Skin Powder, Alternative Food Source

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