Enhanced Bio-functional activity of cupcake by addition juice and powder of organic Prickly Pear (Opuntia ficus indica) fruit skin

Document Type : Original Article

Authors

1 Specific Education Minia University

2 Organic Research Lab.,Agricultural Research Center, Malawi, Minia

3 Minia University, Faculty of Specific Education ,Department of Home Economics

Abstract

. Prickly pear (Opuntia ficus indica L.) is a rich source of the phyto-chemicals. Therefore, the current study was targeted to first determined the approximate chemical composition and physical characteristics of prickly pear skin powder (PPSP), prickly pear skin juice (PPSJ) and wheat flour (WF 72%),. In addition, total phenolic compounds (TPC) total flavonoids (TF), and total antioxidant capacity (TAC) were determined. Then, produce and evaluated the organoleptic proprieties of an innovative cupcake with (50 and 100%) of PPSJ and (10 and 20 %) of PPSP.

Results indicated that PPSP had the highest fiber and ash followed by PPSJ then WF. Addition PPSJ at (50 and 100%) to cupcake formula influence on moisture drastically, and Substitute WF with PPSP at (10 and 20%) had increase fiber and ash content, but led to significant decrease in protein, carbohydrates and energy value compare to WF cupcake. The PPSP and PPSJ cupcake at different levels were recorded higher TPC, TAC and DPPH than WF cupcake. Also, data indicated that increasing both PPSP and PPSJ levels increased the phytochemical compounds especially for PPSJ 100% cupcakes recorded the highest TPC, TAC and DPPH contents to be 102.90 mg GAE/100g, 109.35 and 51.83 respectively. Organoleptic evaluation results show an addition level up to 10% PPSP and 50% PPSJ in cupcakes was well accepted and doesn't effect on their overall quality. So, that could be used in the production of functional, healthy cupcake and therefore such a product can be marketed.

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