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.

Sciacca F., Palumbo M., Pagliaro A., Di Stefano V., Scandurra S., Virzì N., et al. (2021). Opuntia cladodes as functional ingredient in durum wheat bread: rheological, sensory, and chemical characterization. CYTA: JOURNAL OF FOOD, 19(1), 96-104 [10.1080/19476337.2020.1862918].

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

Di Stefano V.;
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 breads.
Settore CHIM/10 - Chimica Degli Alimenti
Sciacca F., Palumbo M., Pagliaro A., Di Stefano V., Scandurra S., Virzì N., et al. (2021). Opuntia cladodes as functional ingredient in durum wheat bread: rheological, sensory, and chemical characterization. CYTA: JOURNAL OF FOOD, 19(1), 96-104 [10.1080/19476337.2020.1862918].
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Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/10447/479369
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