Functional properties and proximate composition of cactus pear cladodes flours

Food Science and Technology (Campinas)

Jaime López-cervantes¹  Dalia Isabel Sánchez-machado¹  Olga Nydia Campas-baypoli¹  Carolina Bueno-solano¹ 

关键词: food analysis;    edible cactus;    drying process;    vegetable powders;    technological properties;    análise de alimentos;    cactus comestível;    processo de secagem;    pós vegetais;    propriedades tecnológicas;   

DOI  :  10.1590/S0101-20612011000300016

来源: SciELO

【 摘 要 】

The objective of this research was to study the functional properties and proximate composition of three different flours prepared from cactus pear cladodes. Immature cactus pear cladodes were dried at 60 °C, 70 °C and 80 °C. The flours were analyzed for chemical composition, amino acid profile, fatty acid composition, functional properties and color. The analyses showed no significant differences in crude protein, total lipid, crude fiber and total ash content in the flours, possibly due to the drying temperature effect. Nevertheless, during the drying at 80 °C, a reduction of the water holding capacity (55%) was observed, along with a reduction of the green color intensity (34%) - characteristic of cactus pear. The heating produced larger concentrations of tyrosine, proline, aspartic acid, and glutamic acid. In the lipids of the flours, the most abundant fatty acids were palmitic acid (C16:0), linoleic acid (C18:2n6), linolenic acid (C18:3n3), and oleic acid (C18:1n9). The cladodes flours prepared at 60 °C presented a higher quality regarding their nutritional and functional properties.

【 授权许可】

CC BY   
 All the contents of this journal, except where otherwise noted, is licensed under a Creative Commons Attribution License