Effect of extrusion on physicochemical and functional properties of cladode flour from Opuntia cochenillifera and Opuntia ficus-indica

Effect of extrusion on physicochemical and functional properties of cladode flour from Opuntia cochenillifera and Opuntia ficus-indica

In this study, the physicochemical and functional properties of flours obtained from mature cladodes of two nopal species, Opuntia cochenillifera (OC) and Opuntia ficus indica (OF), subjected to different extrusion conditions, varying moisture (20 % and 26 %) and temperature levels (120 °C, 140 °C a...

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Bibliographic Details
Main Authors: Denhy Jaquelinee Pérez-Viveros, Luis Díaz-Batalla, Ricardo Omar Navarro-Cortez, Heidi María Palma-Rodríguez, Juan Pablo Hernández-Uribe
Format: Article
Language:English
Published: Elsevier 2024-12-01
Series:Applied Food Research
Subjects:
Cladode flour
Opuntia cochenillifera
Extrusion
Physicochemical properties
Functional properties
Dietary fiber
Online Access:http://www.sciencedirect.com/science/article/pii/S2772502224001781
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