ArticleJournal of the science of food and agriculture2025
Enhancing sheep milk yogurt with prickly pear (Opuntia ficus-indica L.) flours (peel and pulp): nutritional, techno-functional, and sensory evaluation.
Article in Journal of the science of food and agriculture, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
1 citing paper in PubMed.
- Physicochemical, Antioxidant, Microbial, and Sensory Analysis of Buffalo Milk Stirred Yogurt Fortified With Cactus Pear (Food science & nutrition · 2025Article
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Authors and funding
7 authors.
Funding
Abstract
backgroundThe aim of the present work was to evaluate the chemical composition and characterize the physicochemical, techno-functional and antioxidant properties of flours obtained from the peel and pulp of prickly pear and to assess the effect of their incorporation on the composition, physicochemical parameters, microbiology, antioxidant capacity and sensory properties of sheep milk yogurts.
resultsThe prickly pear flours stood out for their protein and fiber content, as well as for their high content of minerals. The antioxidant capacity was noticeable in both flours, although the peel was the one with the highest total betalain content and polyphenolic compounds. Likewise, firmness and consistency increased in yogurts with prickly pear without negative effects on the growth and development of lactic acid bacteria starter strains. Sensory evaluation results showed that only color was affected, and the yogurts enriched with prickly pear flours achieved good acceptance by the consumers.
conclusionsPrickly pear flours could be a viable alternative in the development of dairy products such as yogurt with functional properties. © 2025 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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