الفهرس 
Introductionيوجد فقط 14 صفحة متاحة للعرض العام
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المستخلص
In recent years, there has been increased attention paid to studying natural products that can
mitigate the damaging effects of environmental toxic compounds and prevent the development of
many human diseases; thus, different kinds of fruits and vegetables and medicinal plants have been
evaluated for use in food fortification as functional foods. It is important to remember that the
concepts ”nutrition” and ”pharmaceutical”, refer to a food (or part of a food) that provides health
benefits, such as the ability to prevent or treat chronic diseases.
Many studies have shown the functional properties of the prickly pear, which is why different
researchers consider it a good natural source of nutraceuticals. It can be used in the field of health
care and disease prevention, due to its high content of vitamins, carotenoids, flavonoids, betalain
pigments, and dietary fiber. (Madrigal-Santillán et al., 2013).
Nutrition scientists and food technology researchers have focused on the utilization and recycling of
food byproducts. For the extraction and production of functional nutritional products that are
distinguished by their health benefits and contribute to the development of nutritional patterns in the
food industry, environmental sustainability, and raising of the health and social level.
The prickly pear (Opuntia Ficus-Indica) and its by-product which represent about 48% of the total
fruit weight, is considered as a raw material for food additives and nutrients production. These byproducts contain useful biologically active chemical compounds such as antioxidants, and vitamins,
in addition to, phenolic compounds and dietary fibers which benefit in the prevention or treatment
of many diseases.
Foods fortified with fiber are an effective means to prevent obesity and associated diseases such as
cardiovascular diseases and diabetes mellitus, in addition to reducing the symptoms of cancer, such
as colon cancer.
Therefore, the study aimed to focus on how to benefit from the whole prickly pear fruit as possible
as a natural additive to supplement food products through characterization of its chemical
composition, nutritional value, and functional properties as well evaluate as a food fortified in
preparing some home diets.
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This objective was achieved through:
1. Determination the chemical composition, mineral contents, and bioactive components of prickly
pear fruit pulp, seeds, and peels.
2. Using the pulp of prickly pear in the manufacture of new food products.
3. Fortifying some food products and baby food with prickly pear components.
4. Studying the effect of adding prickly pear components on the sensory properties of some foods.
The results of the present study can be summarized as follows:
I. Chemical properties showed that
1. The data of chemical composition of prickly pear fruit (pulp, peels, seeds) showed that there is
changes in proximate composition. Prickly pear pulp showed the highest percent of carbohydrate
and crude fibers 93.38% and 68.20%, respectively while the prickly pear peels exhibited the highest
percentages of total ash 12.65%, while the prickly pear seeds were the highest percentages of
protein and fat 10.66%, 15.40% respectively.
2. The crude fiber content was 68.20% (dry matter) in the prickly pear pulp and 35.94%, 51.56 in
the peels and seeds respectively.
3. The seeds had the highest fiber content in neutral detergents (69.66%), acidic detergents
(63.42%), and lignin (24.42%) as compared to the peels and the pulp.
4. The results indicated that the PPJ had calcium 407.45mg as the major element followed by
potassium 603.81 mg, and zinc 12.04 mg as macro elements, while the PPPs had the highest amount
of manganese as 0.91mg on the other hand, PPSs contained the highest amount of iron 53.55
mg/100g.
5. The total phenol content was 889.34 mg / 100 g Tannic acid (dry matter) in the prickly pear
juice, 423.95 mg / 100 g Tannic acid in the prickly pear peels, and 242.54 mg / 100 g Tannic acid in
the prickly pear seeds.
6. Prickly pear peels (PPPs) had the highest antioxidants content 88.23%, followed by prickly pear
seeds (PPSs) was 82.71%, and 43.41% for the prickly pear juice (PPJ).
7. The prickly pear juice (PPJ) contained high amount of Vit. C 165.40 mg/ 100 g, while the
Prickly pear peels (PPPs) were 46.36 mg/ 100 g, and 15.65 mg/ 100 g in the prickly pear seeds
(PPSs). Meanwhile the Vit. E content was 9.31, 0.15, 0.82 mg/ 100g for the prickly pear juice, peels
and seeds respectively.
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8. The results showed that the highest amount of 𝛽-carotene was in the prickly pear juice as 1.81
mg/100g followed by the peels were 1.71 and the seeds were 0.59 .and the same for the anthocyanin
pigment the highest amount had found in the juice it was 3.68 mg/100g and a very small amount in
the peels and seeds 0.38, and 0.40 mg/100g0respectively.
II. Organoleptic properties of prepared products showed that:
1. The cake containing 30 % dried PPPs had the highest score of overall acceptability and scored
8.18 points (like very much) for overall. The cake containing 20% PPPs and PPj was better in taste
and flavor, but it had significant difference in overall when compared to 30% PPPS.
2. The formulation of biscuits containing 20% PPPs were more acceptable by the panelists and had
the same score of the control for overall acceptability.
3. The organoleptic properties of fortified cerelac 20 and 30% of PPPs were found to be higher
score in all samples as compared to the control sample.
4. The results showed noodles preparing with 20% PPPs had the highest score of taste, flavor and
overall acceptability properties.
5. There were differences shown in the sensory attributes among the three types of juice which we
had made. The results showed highest scores were for the fresh juice for overall acceptability
followed by the syrup prepared with concentrating 20%.
6. The results of the sensory evaluation of jam have showed that the average of color, taste, flavor,
texture, and overall acceptability was 8.05, 7.95, 8.05, 8.00, and 8.10 respectively