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opuntia echios/carbohydrate
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13 risultati
Nutritional and sensory characteristics of bread enriched with roasted prickly pear (Opuntia ficus-indica) seed flour.
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The present study aims to investigate the nutritional, antioxidative, and sensory characteristics of bread enriched with roasted prickly pear seed (RPPS) flour. Six flour blends were formulated by partial replacement of wheat flour with 0, 2, 4, 6, 8 and 10% RPPS flour. Proximate composition,
Characterization of Prickly Pear Peel Flour as a Bioactive and Functional Ingredient in Bread Preparation
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The aim of the present research was to evaluate the addition of prickly pear peel flour (PPPF) to bread dough as a source of nutrient and bioactive compounds. The PPPF's physical, chemical and nutritional composition was evaluated, as well as its content of bioactive compounds betalains, and
Prickly pear peels as a valuable resource of added-value polysaccharide: Study of structural, functional and film forming properties.
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Valorization of agricultural by-products constitutes a promising approach for sustainable development. Mucilage was extracted with a simple and safe method from Opuntia ficus-indica fruit peels which are considered as unexploited wastes resulting from the huge consumption of prickly pears.
Prickly Pear By-Product in the Feeding of Livestock Ruminants: Preliminary Investigation
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In Sicily, the current increasing cultivation of Opuntia ficus-indica corresponds to an availability of prickly pear by-product (PPB) that results from fruit processing for juice extraction. This investigation aims to evaluate the nutritional traits of PPB for ruminant feeding and its
Synergistic effect of polysaccharides, betalain pigment and phenolic compounds of red prickly pear (Opuntia stricta) in the stabilization of salami.
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The aim of this work is to try to substitute some synthetic additives by a natural extract from red prickly pear (Opuntia stricta) which known by its richness on bioactive polysaccharides mainly consisting of galactose, rhamnose and galacturonic acid. This natural fruit has a high content of
Developmental changes in composition and quality of prickly pear cactus cladodes (nopalitos).
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The composition and quality of edible tender stems or cladodes of 3 Prickly Pear Cactus species (Opuntia amyclaea, O. ficus-indica, and O. inermis) were studied at different stages of development. This traditional Mexican vegetable is called "nopalitos" in Spanish and "cactus leaves" in English.
Effect of prickly pear (Opuntia robusta) on glucose- and lipid-metabolism in non-diabetics with hyperlipidemia--a pilot study.
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BACKGROUND
Besides others pectin, a soluble fibre, has been reported to be effective in lowering cholesterol levels in both animals and man with hyperlipidemia as well as being able to slow carbohydrate absorption and hence reduce the postprandial rise in blood glucose and serum insulin in patients
Efficacy of dietary supplementation with botanicals on carbohydrate metabolism in humans.
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Botanical products are widely used in nutritional supplementation for promotion of health or prevention of diseases. With the high prevalence of obesity and type 2 diabetes, abnormalities in carbohydrate metabolism are common in the general population and obtaining glycemic control is important in
Fermentation of Dietetic Fiber from Green Bean and Prickly Pear Shell by Pure and Mixture Culture of Lactobacillus acidophilus LA-5 and Bifidobacterium bifidum 450B.
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The aim of this study was to evaluate the fermentation of dietary fiber from green bean (Phaseolus vulgaris) and prickly pear shell (Opuntia ficus-indica) by Lactobacillus acidophilus LA-5 and Bifidobacterium bifidum 450B growing as mono-culture and co-culture, the fermentation products, and
Composition of pulp, skin and seeds of prickly pears fruit (Opuntia ficus indica sp.).
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The proximate composition of pulp, skin and seeds of prickly pear cactus (Opuntia ficus indica) was investigated and is reported on a dry weight basis. The most abundant component of the pulp and skin was ethanol-soluble carbohydrates. Pulp contained glucose (35%) and fructose (29%) while the skin
Utilization of prickly pear waste for baker's yeast production.
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The feasibility of baker's yeast production using fruits and peels of Opuntia ficus indica (OFI) as carbohydrate feedstock was investigated. Two response surface methodologies involving central composite face centered design (CCFD) were successfully applied. The effects of four independent variables
Developmental and transcriptomal responses to seasonal dietary shifts in the cactophilic Drosophila mojavensis of North America.
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Drosophila mojavensis normally breeds in necrotic columnar cactus, but they also feed and breed in Opuntia fruit (prickly pear) which serves as a seasonal resource. The prickly pear fruits are much different chemically from cacti, mainly in their free sugars and lipid content, raising the question
Opuntia ficus-indica cladodes as feedstock for ethanol production by Kluyveromyces marxianus and Saccharomyces cerevisiae.
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The feasibility of ethanol production using an enzymatic hydrolysate of pretreated cladodes of Opuntia ficus-indica (prickly pear cactus) as carbohydrate feedstock was investigated, including a comprehensive chemical analysis of the cladode biomass and the effects of limited aeration on the
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