The addition of active compounds to enhance the functional properties of foods is a quite common practice. Recently, bread became one of the target foods to incorporate functional ingredients such as those deriving from Opuntia spp. So far, only Opuntia ficus-indica cladodes in powder has been tested. The addition of fresh O. ficus-indica mucilage (in substitution to water) did not influence the biological leavening of the doughs. The resulting breads showed a biological role of the cactus mucilage, because their antioxidant activity was higher than that of control wheat bread. The sensory analysis indicated a general appreciation of the breads enriched with O. ficus-indica mucilage by the judges. The inclusion of fresh cactus mucilage in bread production might increase the dietary antioxidant intake due to its daily worldwide consumption.
|Number of pages||8|
|Journal||Journal of Bioscience and Bioengineering|
|Publication status||Published - 2020|
All Science Journal Classification (ASJC) codes
- Applied Microbiology and Biotechnology
Inglese, P., Gentile, C., Liguori, G., Perrone, A., Francesca, N., Guarcello, R., Gaglio, R., Settanni, L., & Fretto, S. (2020). Effect of addition of Opuntia ficus-indica mucilage on the biological leavening, physical, nutritional, antioxidant and sensory aspects of bread. Journal of Bioscience and Bioengineering, 129, 184-191.