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Fig. 1 | Lipids in Health and Disease

Fig. 1

From: Opuntia ficus-indica cladodes as a functional ingredient: bioactive compounds profile and their effect on antioxidant quality of bread

Fig. 1

a Bread prepared with 2.5% (F1), 5% (F2), 7.5% (F3) and 10% (F4) of cladodes powder from prickly pear. The control represented the product without enrichment. b Sensory evaluation of the formulated breads. The attributes were evaluated using a five-point hedonic scale, where 5: like very much, 4: like moderately, 3: neither like nor dislike, 2: dislike moderately and 1: dislike very much

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Lipids in Health and Disease

ISSN: 1476-511X