Use of Red Cactus Pear (Opuntia ficus-indica) Encapsulated Powder to Pigment Extruded Cereal

Encapsulated powder of the red cactus pear is a potential natural dye for the food industry and a known antioxidant. Although the use of this powder is possible, it is not clear how it alters food properties, thus ensuing commercial acceptability. The aim of this study was to evaluate the effect of...

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Bibliographic Details
Published inJournal of food quality Vol. 2017; no. 2017; pp. 1 - 12
Main Authors Pérez-Carrillo, Esther, Quintero-Ramos, Armando, Amaya-Guerra, Carlos A., Ruiz-Gutiérrez, Martha G., Meléndez-Pizarro, Carmen O.
Format Journal Article
LanguageEnglish
Published Cairo, Egypt Hindawi Publishing Corporation 01.01.2017
Hindawi
John Wiley & Sons, Inc
Hindawi Limited
Hindawi-Wiley
Subjects
Cereals
Chemistry
Cooking
Dietary fiber
Food colorings
Food quality
Food research
Food science
Fruits
Pigments
Polyphenols
Powders
Prickly pears
Sorghum
United Kingdom > UK
United States > US
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Summary:Encapsulated powder of the red cactus pear is a potential natural dye for the food industry and a known antioxidant. Although the use of this powder is possible, it is not clear how it alters food properties, thus ensuing commercial acceptability. The aim of this study was to evaluate the effect of encapsulated powder of the red cactus pear on the physicochemical properties of extruded cereals. The powder was mixed (2.5, 5.0, and 7.5% w/w) with maize grits and extruded (mix moisture 22%, temperature 100°C, and screw speed 325 rpm). The physical, chemical, and sensory characteristics of the extruded cereal were evaluated; extruded cereal without encapsulated powder was used as a control. All cereal extrudates pigmented with the encapsulated powder showed statistically significant differences (P<0.05) in expansion, water absorption, color, density, and texture compared to the control. The encapsulated powder had a positive effect on expansion and water absorption indices, as well as color parameters, but a negative effect on density and texture. Extruded cereal properties were significantly (P<0.05) correlated. Sensorially, consumers accepted the extruded cereal with a lower red cactus pear powder content (2.5% w/w), because this presented characteristics similar to extruded cereal lacking pigment.
ISSN:0146-9428
1745-4557
DOI:10.1155/2017/7262464