Improvement of rheological properties, bioactive compounds content and antioxidant activity in soft dough biscuits with the incorporation of prickly pear peels powde

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1Department of Nutrition and Food Science, Faculty of Home Economics, Minoufiya University, Shebin El-Kom, Egyp

Abstract

Abstract: Prickly pear peel considered as a waste by-product which obtained during processing/eating of prickly pear, huge amount of peel is generated, and its disposal is a major problem and causes environmental pollution. It constitutes about 22.5% of prickly pear fruit. In the present study, prickly pear was dehydrated under vacuum at 700C for 4 hrs to obtain prickly pear powder (PPP) with 6.06% moisture content.  PPP was chemically analyzed, incorporated into biscuits at two different levels, 5.0 and 10.0% as a potential source of bioactive compounds and natural antioxidants. Chemical analysis indicated that PPP contains high levels of many valuable antioxidants such total phenolics, (411.87 mg EGA.100g-1 DW) and carotenoids (269.65 mg.100g-1 DW) as well as total dietary fiber (36.67 g.100g-1DW). The total dietary fiber, carotenoids and total phenolics content in biscuit increased from 6.92 to 10.74 g.100g-1, 3.49 to 30.94 mg.100 g-1 and 111.87 to 158.98 mg EGA.100g-1 with 10% incorporation of PPP, respectively. Also, the antioxidant activity (AA) in control biscuits was 30.65% which increased to 36.87 and 44.45% with the incorporation of PPP by 5 and 10%, respectively. Also, significant (P≤0.05) improvements in rheological properties of biscuits dough including farinograph and extensograph parameters were reported by PPP incorporation. In conclusion, the results suggest that by PPP incorporating up to level 10%, it is possible to enhance the nutritional quality, rheological properties, bioactive compounds content and antioxidant activity of biscuit without affecting on its sensory characteristics. 

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