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Effect of fiber fractions of prickly pear cactus (nopal) on quality and sensory properties of wheat bread rolls

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Abstract

In this study the addition of total fiber (TF), insoluble fiber (IF), and soluble fiber (SF) from nopal to wheat flour used to make bread rolls was assessed. The rheological properties of dough as well as quality, texture, sensorial and physical characteristics of the crumb rolls produced were evaluated. The storage (23.50 MPa) and loss modulus (11.95 MPa) for SF-dough were the lowest indicating that a less visco-elastic behavior was obtained. Polarized light microscopy showed that a more homogeneous size and a better distribution of starch granules were developed into SF-dough. Crumb hardness (3.25–4.78 N) and chewiness (0.31–0.81 N) of SF-rolls were lower than the control experiment (3.99–5.81 N and 0.35–1.01 N respectively). Springiness for all treatments was constant (1.0) compared with the control (1.02–0.87) for 2 days of storage. The lowest cohesiveness values (0.24–014) were computed by IF treatment for a similar storage time. The specific crumb volume increased by 12.46, 9.03 and 1.10 % by the addition of SF, TF and IF respectively. The lowest rate of staling was shown by SF-rolls (0.199) and it was followed by TF (0.296), IF (0.381) and control (0.458) treatments. As a result, the highest scores on quality (9.3 out of 10) and sensorial attributes (from 8.9 up to 9.7) were assigned to SF-rolls.

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Acknowledgments

This project was funded by the Programa de Mejoramiento al Profesorado (PROMEP-UASLP) within the project PROMEP/103.5/10/7706 (UASLP-PTC-284) and the Consejo Nacional de Ciencia y Tecnología (CONACyT) within the project CB-156758/2010-01.

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Authors and Affiliations

  1. Phytochemical and Bioproducts Laboratory, Autonomous University of San Luis Potosí, Av. Manuel Nava No. 6, University Zone, San Luis Potosí, SLP, 78290, México

    Juan Carlos Guevara-Arauza & Diego Guadalupe Bárcenas

  2. Food Process Engineering, Autonomous University of Chihuahua, University Circuit 1, New University Campus, Chihuahua, Chih., 31125, México

    Enrique Ortega-Rivas

  3. Biopolymers Laboratory, Autonomous University of San Luis Potosí, Av. Manuel Nava No. 6, University Zone, San Luis Potosí, SLP., 78290, México

    Jaime David Pérez Martínez

  4. Bromatology Laboratory, Autonomous University of San Luis Potosí, Av. Manuel Nava No. 6, University Zone, San Luis Potosí, SLP., 78290, México

    Jaime Reyes Hernández

  5. Centro de Investigación en Alimentación y Desarrollo A.C., Unidad Cuauhtémoc, Av. Río Conchos S/N, Parque Industrial, Cd., Cuauhtémoc, Chih., 31570, México

    José de Jesús Ornelas-Paz

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  1. Juan Carlos Guevara-Arauza
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  2. Diego Guadalupe Bárcenas
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  3. Enrique Ortega-Rivas
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  4. Jaime David Pérez Martínez
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  5. Jaime Reyes Hernández
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  6. José de Jesús Ornelas-Paz
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Correspondence to Juan Carlos Guevara-Arauza.

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Guevara-Arauza, J.C., Bárcenas, D.G., Ortega-Rivas, E. et al. Effect of fiber fractions of prickly pear cactus (nopal) on quality and sensory properties of wheat bread rolls. J Food Sci Technol 52, 2990–2997 (2015). https://doi.org/10.1007/s13197-014-1341-7

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  • DOI: https://doi.org/10.1007/s13197-014-1341-7

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