Determination of Antioxidant and Antifungal Activities in Cookies Fortified with Solar Dried Prickly Pear Peels Powder.

Eman M Hegazy,Nihal M Ibrahim,Nevein S M Saleh

Pakistan journal of biological sciences : PJBS（2020）

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摘要

Addition of 5% dried cactus peel had lower overall quality and color than the control. Adding 3% of PPPP to cookies (qaraqeesh) showed the highest sensory score. Dried cactus peels may improve quality, nutritional value and shelf life of cookies.

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关键词

Opuntia ficus-indica,aflatoxin contamination,anthocyanins,antioxidant activity,carotenoids,flavonoids,phenolic compounds,prickly pear peels

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