title: Effect of fiber fractions of prickly pear cactus (nopal) on quality and sensory properties of wheat bread rolls.
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.
authors.affiliation: Phytochemical and Bioproducts Laboratory, Autonomous University of San Luis Potosí, Av. Manuel Nava No. 6, University Zone, San Luis Potosí, SLP 78290 México.
authors.forename: Juan Carlos
authors.initials: JC
authors.lastname: Guevara-Arauza
authors.affiliation: Phytochemical and Bioproducts Laboratory, Autonomous University of San Luis Potosí, Av. Manuel Nava No. 6, University Zone, San Luis Potosí, SLP 78290 México.
authors.forename: Diego Guadalupe
authors.initials: DG
authors.lastname: Bárcenas
authors.affiliation: Food Process Engineering, Autonomous University of Chihuahua, University Circuit 1, New University Campus, Chihuahua, Chih. 31125 México.
authors.forename: Enrique
authors.initials: E
authors.lastname: Ortega-Rivas
authors.affiliation: Biopolymers Laboratory, Autonomous University of San Luis Potosí, Av. Manuel Nava No. 6, University Zone, San Luis Potosí, SLP. 78290 México.
authors.forename: Jaime David Pérez
authors.initials: JD
authors.lastname: Martínez
authors.affiliation: Bromatology Laboratory, Autonomous University of San Luis Potosí, Av. Manuel Nava No. 6, University Zone, San Luis Potosí, SLP. 78290 México.
authors.forename: Jaime Reyes
authors.initials: JR
authors.lastname: Hernández
authors.affiliation: Centro de Investigación en Alimentación y Desarrollo A.C., Unidad Cuauhtémoc, Av. Río Conchos S/N, Parque Industrial, Cd., Cuauhtémoc, Chih. 31570 México.
authors.forename: José
authors.initials: J
authors.lastname: de Jesús Ornelas-Paz
keywords: Functional foods; Opuntia ficus-indica; Prebiotic activity; Rheology, TPA