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N o v e m b e r 1 4 - 1 5 , 2 0 1 8 | R o m e , I t a l y
Joint Event on
OF EXCELLENCE
IN INTERNATIONAL
MEETINGS
YEARS
Euro Diabetes Congress 2018, Global Vaccines Congress 2018
& Food Science Conference 2018 Archives of General Internal Medicine | ISSN: 2591-7951| Volume 2
&
&
NUTRITION, FOOD SCIENCE & TECHNOLOGY
International Conference on
DIABETES, ENDOCRINOLOGY & NURSING MANAGEMENT
World Congress on
VACCINES & VACCINATION
3rd Global Congress on
Bouchra Nabil et al., Arch Gen Intern Med 2018, Volume 2 | DOI: 10.4066/2591-7951-C6-017
NUTRITIONAL, PHYSICOCHEMICAL,
SENSORIAL PROPERTIES AND SHELF LIFE
OF CRACKERS BASED ON CLADODE FLOUR
OF OPUNTIA FICUS INDICA
Bouchra Nabil, Rachida Ouaabou, Mourad Ouhammou, Lamia
Saadouni and Mostafa Mahrouz
Cadi Ayyad University, Morocco
Sustainable food can help to prosper the local economy and improve the
health of consumers. Indeed, consumers require new foods rich in nu-
trients, with acceptable organoleptic quality. Cladode of Opuntia ficus indica
is one of plants containing several bioactive compounds that have proven
their importance in the prevention and cure of many chronic diseases that
is why cladode flour is currently used in pharmacological and food indus-
try. Our study shows that crackers based on cladode flour of Opuntia ficus
indica present an interesting source of major and secondary nutrients and
trace elements essential to the growth and development of the human body
(certain elements far beyond the daily needs recommended by WHO). And it
presents a high amount of bioactive compounds (Polyphenols, flavonoids)
with a considerable antioxidant capacity. Functional, physicochemical and
sensorial properties were studied. The result showed that the flour of cladode
has a great technological potentiality. The Proximate composition of crack-
ers shows a variation according to the content of cladode flour. Crackers
hardness and L* and a* color values were also analyzed. The overall accept-
ability showed that 25 % can be a maximum level incorporation to prepare
an acceptable diet cracker with score of 6,13. The water activity of crackers
maintains constant in the standard of the baked products (Aw = 0.4 to 0.6)
while the addition level of cladode flour increase. This work demonstrates the
nutritional potential benefit, allowing the possibilities of using cladode as a
power source for humans with a remarkable therapeutic effect.
Bouchra Nabil, a PhD student is currently studying at Se-
melia Science Faculty, University Cadi Ayyad. She got her
Masters on Food Technology from the University Cadi
Ayyad in 2014. Her thesis is a part of scholarly project
named Priority Research Program (PPR-B-Mahrouz-FS-
UCA- Marrakesh).
BIOGRAPHY