Opuntia cladodes as functional ingredient in durum wheat bread: rheological, sensory, and chemical characterization

Vita Di Stefano, Fabiola Sciacca, Nino Virzì, Salvatore Scandurra, Antonella Pagliaro, Maria Grazia Melilli, Massimo Palumbo

Risultato della ricerca: Articlepeer review

Abstract

Cladodes are considered by-products of Opuntia ficus-indica cultivation. Their addition as source of antioxidants to durum wheat breads could have effects on preventing cardiovascular diseases, cancers, and inflammation. The inclusion of 0-5-10-15% cladodes, harvested in three different locations, on quality and antioxidant properties of fortified durum wheat breads has been evaluated. The enrichment with 10% of cladodes resulted in an increase in the content of total phenolics (14.8 vs 2.7 mg GAE/100 g of control bread), a decrease of IC50 (3.28 vs 49.7 mg/ml of control bread), good rheological characteristics of loaves and largely positive evaluation by panel test. Fortification with 15% of cladodes caused an increase in the resistance to the mixture with a reduction of dough extensibility. In addition, the evaluation of different populations of Opuntia gave information about the valorization of the crop and could be a strategy to increase bioactive compounds in durum wheat breads.
Lingua originaleEnglish
pagine (da-a)96-104
Numero di pagine9
RivistaCYTA: JOURNAL OF FOOD
Volume19
Stato di pubblicazionePublished - 2021

All Science Journal Classification (ASJC) codes

  • Food Science
  • ???subjectarea.asjc.1600.1600???
  • ???subjectarea.asjc.1500.1500???
  • Industrial and Manufacturing Engineering

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