Opuntia cladodes as functional ingredient in durum wheat bread: rheological, sensory, and chemical characterization

Opuntia cladodes as functional ingredient in durum wheat bread: rheological, sensory, and chemical characterization

Cladodes are considered by-products of Opuntia ficus-indica cultivation. Their addition as source of antioxidants to durum wheat breads could have effects on preventing cardiovascular diseases, cancers, and inflammation. The inclusion of 0-5-10-15% cladodes, harvested in three different locations, o...

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Bibliographic Details
Main Authors:	F. Sciacca, M. Palumbo, A. Pagliaro, V. Di Stefano, S. Scandurra, N. Virzì, M. G. Melilli
Format:	Article
Language:	English
Published:	Taylor & Francis Group 2021-01-01
Series:	CyTA - Journal of Food
Subjects:	durum wheat bread cladodes prickly pear sensory characteristics antioxidants
Online Access:	http://dx.doi.org/10.1080/19476337.2020.1862918

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