Opuntia cladodes as functional ingredient in durum wheat bread: rheological, sensory, and chemical characterization

Figures & data

Figure 1. Cladodes collected in three different sites of Sicily.

Figura 1. Cladodios recogidos en tres sitios diferentes de Sicilia

Table 1. Opuntia cladode characteristics. LSD was calculated at p < 0.05, according to Duncan test, using one-way analyses.

Tabla 1. Características de los cladodios de Opuntia. La LDE se calculó a p < 0.05, según la prueba de Duncan, usando análisis de una sola vía

Cladodes	L*	a*	b*	TPC	IC50
				(mg GAE/100 g)	mg/ml
Cal	75.4	−6.3	20.3	6.4	10.9
Syr	79.9	−4.5	16.3	7.6	10.8
Sor	84.4	−6.0	19.2	7.6	10.8
Means	79.9	−5.6	18.6	7.19	10.9

Cal: Caltagirone cladodes; Syr: Syracuse cladodes; Sor: Sortino cladodes.

Cal: cladodios de Caltagirone; Syr: cladodios de Siracusa; Sor: cladodios de Sortino.

Table 2. Alveographic and farinographic indices of doughs enriched with Opuntia cladodes. LSD was calculated at p < 0.05, according to Duncan test, using one-way (all samples) or two ways (mean values) analyses.

Tabla 2. Índices alveográficos y farinográficos de masas enriquecidas con cladodios de Opuntia. La LDE se calculó a p < 0.05, según la prueba de Duncan, utilizando análisis de una vía (todas las muestras) o de dos vías (valores medios)

Sample	Alveograph analysis		Farinograph analysis
	W (10^−4 J)	P/L	Water Absorption %	Development Time (min)	Dough Stability (min)
CTRL	135.0	3.6	62.9	2.0	4.2
Cal5	95.0	5.2	62.1	1.7	3.7
Cal10	102.0	6.8	62.2	1.8	5.8
Cal15	119.0	6.4	62.9	2.8	7.0
Syr5	80.0	4.7	62.4	1.8	3.8
Syr10	80.0	3.5	62.5	1.8	3.8
Syr15	70.0	4.3	62.9	2.7	4.5
Sor5	93.0	4.0	61.4	1.7	4.2
Sor10	88.0	4.9	61.6	1.8	4.4
Sor15	88.0	4.8	63.4	2.5	6.8
LSD	5.4	0.9	1.4	1.3	1.1
Average of populations
Cal	105.3	6.1	62.4	2.1	5.5
Syr	76.7	4.2	62.6	2.1	4.0
Sor	89.7	4.6	62.1	2.0	5.1
LSD	9.7	0.4	ns	ns	0.9
Average of concentrations
5%	89.3	4.6	62.0	1.7	3.9
10%	90.0	5.0	62.1	1.8	4.7
15%	92.3	5.2	63.1	2.7	6.1
LSD	1.9	0.4	0.5	0.9	0.9

CTRL: bread without fortification; Cal5: bread fortified with 5% of Caltagirone cladodes; Cal10: bread fortified with 10% of Caltagirone cladodes; Cal15: bread fortified with 15% of Caltagirone cladodes; Syr5: bread fortified with 5% of Syracuse cladodes; Syr10: bread fortified with 10% of Syracuse cladodes; Syr15: bread fortified with 15% of Syracuse cladodes; Sor5: bread fortified with 5% of Sortino cladodes; Sor10: bread fortified with 10% of Sortino cladodes and Sor15: bread fortified with 15% of Sortino cladodes. Cal: bread fortified with Caltagirone cladodes; Syr: bread fortified with Syracuse cladodes; Sor: bread fortified with Sortino cladodes.

CTRL: pan sin fortificar; Cal5: pan fortificado con 5% de cladodios de Caltagirone; Cal10: pan fortificado con 10% de cladodios de Caltagirone; Cal15: pan fortificado con 15% de cladodios de Caltagirone; Syr5: pan fortificado con 5% de cladodios de Siracusa; Syr10: pan fortificado con 10% de cladodios de Siracusa; Syr15: pan fortificado con 15% de cladodios de Siracusa; Sor5: pan fortificado con 5% de cladodios de Sortino; Sor10: pan fortificado con 10% de cladodios de Sortino y Sor15: pan fortificado con 15% de cladodios de Sortino. Cal: pan fortificado con cladodios de Caltagirone; Syr: pan fortificado con cladodios de Siracusa; Sor: pan fortificado con cladodios de Sortino.

Table 3. L*, a*, b* in the breads enriched with Opuntia cladodes. LSD was calculated at p < 0.05, according to Duncan test, using one-way (all samples) or two ways (mean values) analyses.

Tabla 3. L*, a*, b* en los panes enriquecidos con cladodios de Opuntia. La LDE se calculó en p < 0.05, según la prueba de Duncan, utilizando análisis de una vía (todas las muestras) o de dos vías (valores medios)

Sample	Crust L*	Crust a*	Crust b*	Crumb L*	Crumb a*	Crumb b*	Height cm	Volume cm^3
CTRL	42.72	16.47	25.49	69.32	−1.73	22.35	7.07	337.5
Cal5	43.46	12.96	22.83	59.39	−0.66	23.79	5.8	327.5
Cal10	44.55	10.06	23.14	55.25	−0.62	24.51	5.6	298.33
Cal15	44.1	9.37	21.81	45.45	−1.32	22.6	5.55	247.5
Syr5	44.18	15.42	24.7	64.64	−0.99	23.04	6.13	405.0
Syr10	46.25	12.94	26.22	63.54	−1.43	24.27	5.92	348.33
Syr15	45.89	10.6	22.93	61.08	−1.58	24.32	5.33	198.33
Sor5	44.33	14.24	24.38	66.48	−0.11	24.03	5.95	345.83
Sor10	42.82	14.51	22.61	64.45	−1.93	25.76	5.78	291.17
Sor15	43.26	11.44	22.46	62.77	−2,0	26.87	5.3	275.83
LSD	1.17	2.41	1.74	7.95	0.65	1.5	0.61	68.9
Average of populations
Cal	44.04	10.8	22.59	53.36	−0.87	23.63	5.65	291.11
Syr	45.44	12.99	24.61	63.08	−1.33	23.88	5.79	317.22
Sor	43.47	13.4	23.15	64.56	−1.35	25.55	5.68	304.28
LSD	1.25	2.75	1.95	8.02	0.56	1.45	0.84	69.4
Average of concentrations
5%	43.99	14.21	23.97	63.5	−0.59	23.62	5.96	359.44
10%	44.54	12.5	23.99	61.08	−1.33	24.85	5.77	312.61
15%	44.42	10.47	22.4	56.43	−1.64	24.6	5.39	240.56
LSD	1.21	2.02	1.45	7.41	0.54	1.54	0.62	65.4

CTRL: bread without fortification; Cal5: bread fortified with 5% of Caltagirone cladodes; Cal10: bread fortified with 10% of Caltagirone cladodes; Cal15: bread fortified with 15% of Caltagirone cladodes; Syr5: bread fortified with 5% of Syracuse cladodes; Syr10: bread fortified with 10% of Syracuse cladodes; Syr15: bread fortified with 15% of Syracuse cladodes; Sor5: bread fortified with 5% of Sortino cladodes; Sor10: bread fortified with 10% of Sortino cladodes and Sor15: bread fortified with 15% of Sortino cladodes. Cal: bread fortified with Caltagirone cladodes; Syr: bread fortified with Syracuse cladodes; Sor: bread fortified with Sortino cladodes.

CTRL: pan sin fortificar; Cal5: pan fortificado con 5% de cladodios de Caltagirone; Cal10: pan fortificado con 10% de cladodios de Caltagirone; Cal15: pan fortificado con 15% de cladodios de Caltagirone; Syr5: pan fortificado con 5% de cladodios de Siracusa; Syr10: pan fortificado con 10% de cladodios de Siracusa; Syr15: pan fortificado con 15% de cladodios de Siracusa; Sor5: pan fortificado con 5% de cladodios de Sortino; Sor10: pan fortificado con 10% de cladodios de Sortino y Sor15: pan fortificado con 15% de cladodios de Sortino. Cal: pan fortificado con cladodios de Caltagirone; Syr: pan fortificado con cladodios de Siracusa; Sor: pan fortificado con cladodios de Sortino.

Figure 2. Sensory attributes of crust (a) and crumb (b) of the fortified breads. 1 good feeling and 9 bad feeling. CTRL: bread without fortification; Cal5: bread fortified with 5% of Caltagirone cladodes; Cal10: bread fortified with 10% of Caltagirone cladodes; Cal15: bread fortified with 15% of Caltagirone cladodes; Syr5: bread fortified with 5% of Syracuse cladodes; Syr10: bread fortified with 10% of Syracuse cladodes; Syr15: bread fortified with 15% of Syracuse cladodes; Sor5: bread fortified with 5% of Sortino cladodes; Sor10: bread fortified with 10% of Sortino cladodes and Sor15: bread fortified with 15% of Sortino cladodes.

Figura 2. Atributos sensoriales de la corteza (a) y de la miga (b) de los panes fortificados. 1 buena sensación y 9 mala sensación. CTRL: pan sin fortificar; Cal5: pan fortificado con 5% de cladodios de Caltagirone; Cal10: pan fortificado con 10% de cladodios de Caltagirone; Cal15: pan fortificado con 15% de cladodios de Caltagirone; Syr5: pan fortificado con 5% de cladodios de Siracusa; Syr10: pan fortificado con 10% de cladodios de Siracusa; Syr15: pan fortificado con 15% de cladodios de Siracusa; Sor5: pan fortificado con 5% de cladodios de Sortino; Sor10: pan fortificado con 10% de cladodios de Sortino y Sor15: pan fortificado con 15% de cladodios de Sortino

Figure 3. Overall judgment of bread samples (Means ± SD). The threshold of acceptability for bread overall judgment is 5. 1 corresponds to extremely unpleasant, 9 to extremely pleasant. CTRL: bread without fortification; Cal5: bread fortified with 5% of Caltagirone cladodes; Cal10: bread fortified with 10% of Caltagirone cladodes; Cal15: bread fortified with 15% of Caltagirone cladodes; Syr5: bread fortified with 5% of Syracuse cladodes; Syr10: bread fortified with 10% of Syracuse cladodes; Syr15: bread fortified with 15% of Syracuse cladodes; Sor5: bread fortified with 5% of Sortino cladodes; Sor10: bread fortified with 10% of Sortino cladodes and Sor15: bread fortified with 15% of Sortino cladodes.

Figura 3. Valoración global de las muestras de pan (medias ± DE). El umbral de aceptabilidad para la valoración global del pan es 5. 1 corresponde a extremadamente desagradable, 9 a extremadamente agradable. CTRL: pan sin fortificar; Cal5: pan fortificado con 5% de cladodios de Caltagirone; Cal10: pan fortificado con 10% de cladodios de Caltagirone; Cal15: pan fortificado con 15% de cladodios de Caltagirone; Syr5: pan fortificado con 5% de cladodios de Siracusa; Syr10: pan fortificado con 10% de cladodios de Siracusa; Syr15: pan fortificado con 15% de cladodios de Siracusa; Sor5: pan fortificado con 5% de cladodios de Sortino; Sor10: pan fortificado con 10% de cladodios de Sortino y Sor15: pan fortificado con 15% de cladodios de Sortino

Figure 4. TPC (mgGAE/100 g) of fortified breads, obtained with durum wheat semolina and Opuntia cladodes at three different concentrations. (ns) indicates not statistically different. (*) significant at 0.05 probability level, among the three types of Opuntia cladodes. Cal: bread fortified with Caltagirone cladodes; Syr: bread fortified with Syracuse cladodes; Sor: bread fortified with Sortino cladodes.

Figura 4. TPC (mgGAE/100 g) de panes enriquecidos, obtenidos con sémola de trigo duro y cladodios de Opuntia en tres concentraciones diferentes. (ns) indica que no son estadísticamente diferentes. (*) significativo a un nivel de probabilidad de 0.05, entre los tres tipos de cladodios de Opuntia. Cal: pan fortificado con cladodios de Caltagirone; Syr: pan fortificado con cladodios de Siracusa; Sor: pan fortificado con cladodios de Sortino

Figure 5. IC₅₀ (mg/ml) antioxidant activity of fortified breads, obtained with durum wheat semolina and Opuntia cladodes at three different concentrations. (ns) indicates not statistically different, among the three types of Opuntia cladodes. Cal: bread fortified with Caltagirone cladodes; Syr: bread fortified with Syracuse cladodes; Sor: bread fortified with Sortino cladodes.

Figura 5. Actividad antioxidante IC₅₀ (mg/ml) de los panes enriquecidos, obtenidos con sémola de trigo duro y cladodios de Opuntia en tres concentraciones diferentes. (ns) indica que no es estadísticamente diferente, entre los tres tipos de cladodios de Opuntia. Cal: pan fortificado con cladodios de Caltagirone; Syr: pan fortificado con cladodios de Siracusa; Sor: pan fortificado con cladodios de Sortino