PRODUCTION OF CRACKERS SUPPLEMENTED WITH PRICKLY PEAR FRUIT COMPONENTS (OPUNTIA FICUS-INDICA L.)
Abstract: This study aimed to explore the possibility to maximize the benefit of the ‎different components of prickly pear fruits (whole fruits, peels, seeds and pulp) ‎in order to minimize the loss in their nutritive value and take ‎advantage of the‏ resulting waste (peels and seeds) in the preparing of healthy cracker. The approximate ratio of the peels and seeds were 47.2 and 4.3%, ‎respectively, of the wholly fresh fruit weight. So that wheat flour 72% extraction was replaced by dried whole fruits or peels or seeds at substitution levels of 4, 8 and 12%, while Pulp of Prickly Pear was separately added as extract (90% moisture) at levels of 20, 40 and 60 ml /100g wheat flour during the preparing of crackers. The produced crackers were chemically, organolyptically, and physically evaluated. The obtained data indicated that increasing of the supplementation levels of the previous materials produced crackers characterized with increasing ash, dietary fiber and mineral contents (i.e., Fe, Zn, Ca, and Mg) with slight increasing in fat, while protein, carbohydrates and energy slightly decreased compared with the control.The decreasing in caloric values were ranged from 448.20 to 435.34 K.cal compared with 450.78 K.cal. for the control. All samples of crackers had acceptance (very good), except the samples which were made from dried seeds of prickly pear at level 8% and 12 % and peels of prickly pear at level12 % which it had less acceptance (good). It is also noticed that in the case of pulp extract of prickly pear all sensory characteristics were improved with increasing the percentage of supplements. The values of height, volume and specific volume in all samples of produced crackers were slightly decreased by increasing substitution level of previous materials, while weight and moisture were increased. The results of storage tests for produced crackers at (18±2 ?C) in sealed poly propylene bags (as economic backing) for up to 6 months cleared that all samples of cracker had the lowest in both of peroxide value and percentage of losses of odor and taste compared with the control. So this leads to prolong the shelf life of crackers. The results showed that 100 gm of crackers containing the previous source of materials contribute about 13.17-52.08% of the Recommended Dietary Allowances (RDA) of dietary fiber for children, and 6.32-25.0% for adults compared to the control which contribute 7.67 and 3.68% for children and adults, respectively. In addition, all values of minerals (i.e., Fe, Zn, Ca and Mg) as RDA% were the higher in all samples of crackers compared with the control. So it could be recommended that incorporation of the dried whole Prickly Pear fruit powder or the different components of Prickly Pear fruit (as a natural economist plant source had chemopreventer effects) with wheat flour 72% extraction to obtain healthy bakery products having high biological value (especially for hypercholesterolemia and diabetic patients) due to its content of high amounts of dietary fiber.
Publication year 2011
Pages 63-85
Organization Name
serial title Egypt. J. of Appl. Sci.
Author(s) from ARC
Publication Type Journal
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