Los cladodios se consideran subproductos del cultivo de Opuntia ficus-indica. Su adición a los panes de trigo duro como fuente de antioxidantes podría tener efectos en la prevención de enfermedades cardiovasculares, cánceres e inflamaciones. Este estudio evaluó la inclusión al 0-5-10-15% de cladodios cosechados en tres lugares diferentes en la calidad y las propiedades antioxidantes de los panes de trigo duro fortificados. Se pudo constatar que el enriquecimiento con 10% de cladodios produjo aumento del contenido de fenólicos totales (14.8 frente a 2.7 mg GAE/100 g de pan de control), disminución del IC50 (3.28 frente a 49.7 mg/ml de pan de control), buenas características reológicas de los panes y una evaluación ampliamente positiva en una prueba de panel. El enriquecimiento con 15% de cladodios provocó un aumento en la resistencia de la mezcla con reducción de la extensibilidad de la masa. Además, la evaluación de diferentes poblaciones de Opuntia arrojó información sobre la valorización del cultivo, por lo que su inclusión en los panes de trigo duro podría servir como estrategia para aumentar los compuestos bioactivos en estos.
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
Opuntia cladodes as functional ingredient in durum wheat bread: rheological, sensory, and chemical characterization
Scandurra S;Melilli MG
2021
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 breadsI documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
