Table 5.
Protein and starch properties of biscuit substituted with 7.5% dried cactus pear peel and cactus pear peel (AIS)
| Characteristics | Control | Dried cactus pear peel (DCPP) | Cactus pear peel (AIS) |
|---|---|---|---|
| Protein | |||
| WA (%) | 59.6 ± 2.20 | 58 ± 0.20 | 63.9 ± 2.4 |
| DDT (min) | 1.22 ± 0.20 | 4.77 ± 1.26 | 6.27 ± 1.86 |
| Stability (min) | 8.62 ± 1.16 | 8.53 ± 1.74 | 9.30 ± 0.20 |
| C2 (N m) | 0.503 ± 0.54 | 0.477 ± 0.20 | 0.581 ± 0.20 |
| Protein weakening (Nm) | − 0.631 ± 0.20 | − 0.648 ± 0.20 | − 0.529 ± 0.02 |
| α (N m/min) | − 0.096 ± 0.08 | − 0.096 ± 0.08 | − 0.090 ± 0.14 |
| Starch | |||
| Pasting ability (C3) (N m) | 1.722 ± 0.20 | 1.665 ± 0.07 | 1.718 ± 0.20 |
| Gelatinization rate (β) N m/min | 0.368 ± 0.02 | 0.344 ± 0.04 | 0.364 ± 0.02 |
| Minimum torque (C4) (N m) | 1.405 ± 0.20 | 1.452 ± 0.96 | 1.361 ± 0.78 |
| Breakdown torque (N m) | 0.317 ± 0.04 | 0.213 ± 0.17 | 0.357 ± 0.02 |
| Cooking stability (γ) N m/min | − 0.054 ± 0.02 | − 0.026 ± 0.02 | − 0.002 ± 0.02 |
| Final torque (C5) (N m) | 2.425 ± 0.15 | 2.081 ± 0.2 | 1.920 ± 0.16 |
| Setback (N m) | 1.020 ± 0.20 | 0.629 ± 0.04 | 0.559 ± 0.04 |
WA water absorption, DDT dough development time, C2 minimum consistency, α protein breakdown
*The results are presented as the mean value ± SE. Values expressed with different treatments are significantly different at P < 0.05