Effect of Cactus (Opuntia ficus indica) flour inorporation on technological properties of wheat bread

SIMÓN, M.; ROCCIA, P.; LEÓN, A. E.

Congreso; II Conferencia Latinoamericana de Cereales ICC; 2011

ICC

Cladodes and fruits of Opuntia ficus indica are a great source of biomolecules such as dietary fiber, mineral and natural antioxidant compounds. Recently, cactus flours were used to replace wheat flour in the preparation of bakery products, such as cookies and cakes, as a dietary fiber source. However, no information is found about cactus flour incorporation to wheat bread. As bread is a highly consumed product, it is of great importance to improve its nutritional quality. For this reason, the aim of this work was to evaluate the influence of different cactus flours incorporation on technological quality of wheat bread of high nutritional value. For bread elaboration, commercial wheat flour was utilized and three cactus flours were obtained as powders from the dehydration and milling of cladodes (entire cladode EC, and cladode peel CP) and fruits (Fr). Breads were prepared (IRAM, 1996) using 95:5 and 90:10 wheat:cactus flours. Control bread was obtained without cactus flour addition. The proximate composition of flours (moisture, protein, crude fiber, lipid and ash) was determined according to standard methods (AACC, 2000). The bread specific volume (SLV), crumb characteristics (grain uniformity U, cell total number TN, mean cell area MA, and cell fraction CF), and crust color parameters (lightness L*, redness-greenness a*, and yellowness-blueness b*) were determined. The firmness (F) and moisture loss (M) of crumb were obtained after 0, 2 and 7 days of storage. The results indicate that cactus flours can be added to wheat bread to enhance its nutritional value, as crude fiber and ash content were significantly higher for cactus flours than for wheat flour. The highest value for crude fiber was observed for Fr flours, while the highest ash content was obtained for cladodes flour (EC and CP). No significant difference was observed in SLV when wheat flour was replaced by Fr flour (at both substitutions levels) compared with control bread. However, a detrimental effect was observed in this parameter for cladodes flour addition, and this result was more evident when the substitution level was increased. Strong correlations were observed between SLV and crumb parameters. Breads with high levels of cladode flour presented a crumb characterized for high U and TN values, and the lowest values of MA and CF. The highest Fr level decreased L* parameter, leading to a darker crust color. Meanwhile, the increment of cladode flour incorporation produced lower a* values, indicating a higher intensity in crust green component. This result was more evident for CP flour addition. A highly negative relationship was obtained between SLV and F during storage time, which suggested a negative effect of cladodes flours on bread staling. On the other hand, a lack of correlation was observed between F and M, suggesting that the bread firmness was mainly influenced by the SLV.