Evaluación De Nopal

Industrial Crops and Products 30 (2009) 40–47

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Industrial Crops and Products
journal homepage: www.elsevier.com/locate/indcrop

Cladodes from Opuntia ficus indica as a source of dietary fiber: Effect on dough characteristics and cake making
M.A. Ayadi ∗ , W. Abdelmaksoud, M. Ennouri, H. Attia
Unité d’Analyses Alimentaires, Département GénieBiologique, Ecole Nationale d’Ingénieurs de Sfax (ENIS), BP 3038, Sfax, Tunisie

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Chemical composition and physical properties of Mediterranean (Tunisian) spiny (Opuntia ficus indica f. amylocea) and spineless cladodes (O. ficus indica f. inermis) were studied. Chemical characterization of the two cladodes varieties showed a high fiber, minerals, especiallypotassium and calcium, and phenols contents. Powders obtained from spiny and spineless cladodes showed a great technological potentiality as water binding capacity (WBC) and fat absorption capacity (FAC). Cladodes powders were incorporated in wheat flours at 5%, 10%, 15% and 20% levels. Obtained results showed that cladodes flours had a significant effect in wheat dough properties (P < 0.05). In deed,with the increase of cladodes flours levels, an increase of tenacity, energy, adhesion, stickiness, and hardness of dough was observed whereas dough elasticity decreased. A significant difference in physical characteristic between cakes fortified with cladodes flours and control was showed (P < 0.05). With the increase of cladodes flours levels in formulation, cakes hardness increased whereas L* and a*crust and crumb color values decreased. Increasing levels of cladodes flours caused decreases in total sensory scores. The overall acceptability rate showed that a maximum of 5% cladodes flours can be incorporated to prepare acceptable quality cakes. © 2009 Elsevier B.V. All rights reserved.

Article history: Received 8 November 2008 Received in revised form 14 January 2009 Accepted 17 January2009 Keywords: Cladodes Dough and pasting characteristics Dietary fiber Cake

1. Introduction Nowadays, consumers prefer ready to eat foods and a diet that is low in calories, low in cholesterol, low in fat or in other words ‘healthy foods’. In accordance with this trend, consumers also want to eat foods with higher fiber content. Romo et al. (2008) reported that the recommended amount of dietaryfibers (DF) intake per adult is of 25–38 g. Dietary fiber refers to parts of fruits, vegetables, crops, nuts and legumes that cannot be digested by humans. It is a well-established fact that the consumption of adequate amounts of dietary fiber reduces significantly the risk of degenerative diseases, including diabetes, obesity, coronary heart disease, bowl cancer and gallstones (Ahmad, 1995; Horn, 1997).Dietary fibers also have technological properties that can be used in the formulation of foods, resulting in texture modification and enhancement of the stability of the food during production and storage (Thebaudin et al., 1997). Both the nutritional value and technological properties of dietary fibers are important in the potential development of a wide range of fiber-enriched foods (e.g. bakeryproducts, snacks, sauces, drinks, cereals, biscuits, dairy products, meat products). In the last fives decades there is a trend to find new sources of dietary fiber, such as agronomic by-products that have traditionally

∗ Corresponding author at: Food Analysis Laboratory, National Engineering School of Sfax (ENIS), BP 3038, Sfax, Tunisia. E-mail address: ayadimedali@yahoo.fr (M.A. Ayadi). 0926-6690/$– see front matter © 2009 Elsevier B.V. All rights reserved. doi:10.1016/j.indcrop.2009.01.003

been undervalued. Dietary fibers from different sources have been used to replace wheat flour in the preparation of bakery products. Pomeranz et al. (1977) used cellulose, wheat bran and oat bran in bread making. Potato peel, a by-product from potato industry, rich in dietary fiber, was used as a...