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

Eman M. Hegazy | Zendy; Nihal M. Ibrahim | Zendy; Nevein S.M. Saleh | Zendy

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

Author(s) -

Eman M. Hegazy,

Nihal M. Ibrahim,

Nevein S.M. Saleh

Publication year - 2020

Publication title -

pakistan journal of biological sciences

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.268

H-Index - 43

eISSN - 1812-5735

pISSN - 1028-8880

DOI - 10.3923/pjbs.2020.590.601

Subject(s) - pear , antifungal , antioxidant , food science , antioxidant capacity , chemistry , horticulture , biology , microbiology and biotechnology , biochemistry

The fortification of bakery products by new materials that attain various goals is considered a challenging that finally gains useful health amelioration. This study was planned to assess the effect of incorporation of solar dried prickly pear peels powder in qaraqeesh (Egyptian cookies) with respect to increase shelf life, sensory palatability and nutritional value. Prickly pear cactus (Opuntia ficus-indica) beside distributed in arid and semiarid regions proved to have phytochemical compounds with high antioxidants capacity.

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