Incorporation of Opuntia macrorhiza Engelm. in cake-making: Physical and sensory characteristics

Global Research Trends on the Utilization of Nopal (Opuntia Sp) Cladodes as a Functional Ingredient for Industrial Use

Although nopal cladodes are a valuable bioactive compound source, they have historically been underused. This review draws a parallel between quantitative and qualitative data from the most outstanding scientific research concerning nopal cladodes in the last five years by implementing a bibliometric analysis. Italy, Mexico, Brazil, and Morocco accounted for approximately 55% of the 111 articles selected for this review. Nopal cladodes are a great source of nourishing ingredients such as mucilage, pectin, insoluble fibers, minerals, ascorbic acid, and bioactive compounds such as carotenoids (e.g., β-carotene, lutein, and cryptoxanthin), flavonoids (e.g., isorhamnetin, quercetin, rutin, and catechin), phytosterols (e.g., β-sitosterol and β-campesterol). Additionally, they offer technological benefits as a food ingredient, allied to good sensory acceptability. The findings suggest that medium-aged cladodes (20 days) have the highest concentration of soluble fiber, protein, and bioactive compounds, rendering them the optimal maturity stage for consumption and processing. Therefore, nopal cladodes can be exploited for several industries, including biotechnology, cosmetics, and pharmaceuticals, and they have attracted attention as a promising ingredient for the food industry in the concept of the next generation of innovative and functional vegetable foods.

Effect of sugar beet fiber and different hydrocolloids on rheological properties and quality of gluten-free muffins

BACKGROUND

Extraction of pectin from sugar beet pulp is a side production line to recover value-added by-products in a sugar refining company. We aimed to evaluate the influence of depectinized and non-treated fiber on the quality of food. Pectin was removed from sugar beet pulp, and sugar beet fiber with and without pectin extraction (F and FP respectively) were replaced with rice flour in gluten-free muffins. To achieve a consistent texture, different hydrocolloids (carrageenan, xanthan gum, guar gum, locust bean gum (LBG), and tara gum) were added to the batter formula.

RESULTS

The maximum batter viscosity was observed for the xanthan-containing formulation, followed by guar, tara, LBG, and carrageenan formulations. The highest hardness was recorded for baked muffins formulated with guar, followed by xanthan, carrageenan, tara, and LBG formula. Moisture retention was considerably increased in the presence of FP and LBG compared with muffins prepared by F and/or other hydrocolloids. However, muffins containing F showed the least hardness and highest cohesiveness, gumminess, springiness, and chewiness. The samples containing F represented lighter color, lower energy, and less porous in appearance compared with the FP formula. From a sensorial aspect, there was no significant difference between the F and FP formulas, but the control and sample with higher fiber content were not acceptable.

CONCLUSION

This study showed that depectinized sugar beet fiber a by-product of sugar factories, has the possible use in formulation of gluten-free muffins with no adverse effects on its quality. © 2022 Society of Chemical Industry.

Physical, Nutritional, and Bioactive Properties of Mandacaru Cladode Flour (Cereus jamacaru DC.): An Unconventional Food Plant from the Semi-Arid Brazilian Northeast

In this study, we evaluated the physical, nutritional, and bioactive properties of mandacaru cladode flour (Cereus jamacaru DC.). The granulometric profile revealed particles with non-uniform geometry, flakiness, a rectangular tendency, and a non-homogeneous surface, with particle sizes ranging from 20 to 60 µm. The flour presented low water activity (0.423), a moisture content of 8.24 g/100 g, high ash (2.82 g/100 g), protein (5.18 g/100 g), and total carbohydrate contents (74.48 g/100 g), and low lipid contents (1.88 g/100 g). Mandacaru flour is an excellent source of insoluble dietary fiber (48.08 g/100 g), calcium (76.33%), magnesium (15.21%), and potassium (5.94%). Notably, ¹H NMR analysis revealed the presence of N-methyltyramine. Using HPLC chromatography, glucose was identified as the predominant sugar (1.33 g/100 g), followed by four organic acids, especially malic acid (9.41 g/100 g) and citric acid (3.96 g/100 g). Eighteen phenolic compounds were detected, with relevant amounts of kaempferol (99.40 mg/100 g), myricetin (72.30 mg/100 g), and resveratrol (17.84 mg/100 g). The total phenolic compounds and flavonoids were 1285.47 mg GAE/100 g and 15.19 mg CE/100 g, respectively. The mean in vitro antioxidant activity values were higher using the FRAP method (249.45 µmol Trolox TEAC/100 g) compared to the ABTS^•+ method (0.39 µmol Trolox TEAC/g). Finally, the ascorbic acid had a content of 35.22 mg/100 g. The results demonstrate the value of mandacaru as a little-explored species and an excellent matrix for the development of flours presenting good nutritional value and bioactive constituents with excellent antioxidant potential.

Effect of sugarcane bagasse addition on physical, chemical, and sensory properties of oat flour and banana cake

The objective of this work was to evaluate the effect of sugarcane bagasse (SB) addition on chemical, physical, and sensory properties of the oat flour and banana cakes. The SB was added in the amount of 3 g and 6 g/100 g solids (BC3 and BC6) to obtain cakes considered "source of fiber" and "high in fiber content," respectively. The addition of SB did not alter the chemical composition of the cakes except the dietary fiber which was higher in the BC6. The firmness of the cake increased with SB concentration, but this fact did not interfere in the sensorial acceptance of the product. The production of oat flour and banana cakes containing "high fiber content" with good sensorial acceptance was possible and demonstrated the reuse of an agro-industrial residue widely available the sugar and alcohol industry.