6533b82cfe1ef96bd128eb4e

RESEARCH PRODUCT

Effect of addition of Opuntia ficus-indica mucilage on the biological leavening, physical, nutritional, antioxidant and sensory aspects of bread

Rosa GuarcelloCarla GentileNicola FrancescaRaimondo GaglioPaolo IngleseLuca SettanniGiorgia LiguoriAnna Myriam PerroneSilvia Fretto

subject

0106 biological sciences0301 basic medicineAntioxidantmedicine.medical_treatmentOpuntia ficusBioengineeringAntimicrobial activity01 natural sciencesApplied Microbiology and BiotechnologySensory analysisAntioxidantsCactus mucilage03 medical and health sciencesAntioxidant activityPolysaccharidesYeasts010608 biotechnologymedicineCladodesFood scienceEnriched breadLeavening agentBiological leaveningbiologyPlant Extractsdigestive oral and skin physiologyOpuntiafood and beveragesBreadbiology.organism_classification030104 developmental biologyMucilageCactusDietary antioxidantBiotechnology

description

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.

yearjournalcountryeditionlanguage
2019-06-03Journal of Bioscience and Bioengineering
https://doi.org/10.1016/j.jbiosc.2019.08.009