Assessment of the Chemical Composition and Antioxidant Capacity of Flowers, Seeds, and Seed Cake of Cactus Pear (<i>Opuntia ficus-indica</i> L.) and Their Application in Biscuits

Functional ingredients rich in bioactive compounds can be added to conventional ingredients for the formulation of food to increase its nutraceutical potential. Three prickly pear parts, namely flowers, seeds, and seed cake were utilized in the current work as natural antioxidant resources. The flow...

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Detalhes bibliográficos

Principais autores:	Fatiha Brahmi, Amira Oufighou, Leila Smail-Benazzouz, Nouna Hammiche, Lydia Hassaine, Lila Boulekbache-Makhlouf, Khodir Madani, Federica Blando
Formato:	Artigo
Idioma:	Inglês
Publicado em:	MDPI AG 2024-09-01
coleção:	Resources
Assuntos:	cactus pear antioxidants biscuits physico-chemical analyses sensorial analyses
Acesso em linha:	https://www.mdpi.com/2079-9276/13/9/124
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