The aim of the present research was to evaluate the addition of prickly pear peel flour (PPPF) to bread dough as a source of nutrient and bioactive compounds. The PPPF’s physical, chemical and nutritional composition was evaluated, as well as its content of bioactive compounds betalains, and flavonoids. The characterization evidenced high fiber and carbohydrate contents and an elevated amount of polyphenols and betalain compounds. The PPPF was then added at different concentrations (5, 10, 15, 20, 50%, w/w) to bread formulations as a potential functional ingredient. All concentrations, except 50% PPPF, evidenced good leavening dough properties and were then tested for baking. In relation to the content of added PPPF, the amount of betalains, representing bioactive compounds, remained high even after the baking process, suggesting a protective matrix effect. Among the different formulations, those containing PPPF at 10% showed the highest values in terms of the leavening dough capacity and bread specific volume and received the best sensory evaluation score.

Characterization of prickly pear peel flour as a bioactive and functional ingredient in bread preparation

Parafati L.
Membro del Collaboration Group
;
Restuccia C.
Membro del Collaboration Group
;
Palmeri R.
Membro del Collaboration Group
;
Fallico B.
Membro del Collaboration Group
;
Arena E.
Membro del Collaboration Group
2020-01-01

Abstract

The aim of the present research was to evaluate the addition of prickly pear peel flour (PPPF) to bread dough as a source of nutrient and bioactive compounds. The PPPF’s physical, chemical and nutritional composition was evaluated, as well as its content of bioactive compounds betalains, and flavonoids. The characterization evidenced high fiber and carbohydrate contents and an elevated amount of polyphenols and betalain compounds. The PPPF was then added at different concentrations (5, 10, 15, 20, 50%, w/w) to bread formulations as a potential functional ingredient. All concentrations, except 50% PPPF, evidenced good leavening dough properties and were then tested for baking. In relation to the content of added PPPF, the amount of betalains, representing bioactive compounds, remained high even after the baking process, suggesting a protective matrix effect. Among the different formulations, those containing PPPF at 10% showed the highest values in terms of the leavening dough capacity and bread specific volume and received the best sensory evaluation score.
2020
Antioxidant activity
Bread
Food byproducts
Functional ingredient
Opuntia ficus indica
Phenolic compounds
File in questo prodotto:
File Dimensione Formato  
foods-09-01189-v2 Characterization of Prickly Pear Peel Flour as a Bioactive and Functional Ingredient in Bread Preparation.pdf

accesso aperto

Descrizione: Articolo
Tipologia: Versione Editoriale (PDF)
Licenza: Creative commons
Dimensione 1.55 MB
Formato Adobe PDF
1.55 MB Adobe PDF Visualizza/Apri

I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.

Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/20.500.11769/482962
Citazioni
  • ???jsp.display-item.citation.pmc??? 9
  • Scopus 29
  • ???jsp.display-item.citation.isi??? 28
social impact