Functional properties and proximate composition of cactus pear cladodes flours

Functional properties and proximate composition of cactus pear cladodes flours

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, fat...

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Bibliographic Details
Main Authors:	Jaime López-Cervantes, Dalia Isabel Sánchez-Machado, Olga Nydia Campas-Baypoli, Carolina Bueno-Solano
Format:	Article
Language:	English
Published:	Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2011-09-01
Series:	Food Science and Technology
Subjects:	análise de alimentos cactus comestível processo de secagem pós vegetais propriedades tecnológicas
Online Access:	http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000300016&lng=en&tlng=en

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