Quality, functional and sensory evaluation of pasta fortified with extracts from Opuntia ficus-indica cladodes
- Authors: Attanzio, Alessandro; Diana, Patrizia; Barraja, Paola; Carbone, Anna; Spanò, Virginia; Parrino, Barbara; Cascioferro, Stella M; Allegra, Mario; Cirrincione, Girolamo; Tesoriere, Luisa; Montalbano, Alessandra
- Publication year: 2019
- Type: Articolo in rivista (Articolo in rivista)
- OA Link: http://hdl.handle.net/10447/350209
Abstract
The stems of Opuntia ficus-indica, known as cladodes, are a rich source of soluble fibers, which makes them an important candidate for the production of functional foods. Tagliatelle of durum wheat fortified with Opuntia cladode extract (OCE) at different levels of addition (10-30%, v/w) was prepared on a laboratory scale and quality characteristics and sensory acceptability were assessed.