Utilization of prickly pear peels to improve quality of pan bread

Abstract EN

This investigation aimed to study utilization of prickly pear peels to improve quality of pan bread.

Prickly pear peels powder added to wheat flour 72 % at levels 1.0 and 2.0% to make pan beard.

In this study, evaluation of nutrients and chemical constitutes and functional properties of prickly pear peels as well as the rheological properties of dough contained prickly pear peels at levels 1% and 2 % has been conducted.

Then evaluated organoleptic characteristics of pan bread made of it also determined staling rate.

Results showed that prickly pear peels had higher content of 32.67 % fiber, 14.25 % pectin and 87.82 % ascorbic acid, and higher contents of antioxidant components.

It consists of 441.11 mg/100 g, total phenols, 35.2 flavonoids mg/100 g and DPPH radical-scavenging 62.14%, also water holding capacity was 1.8 ml H2O / g , oil holding capacity 2.35 (ml oil/g) and foam stability 7.15%.

The major phenolic compounds Oleuro 1264.407, pyrogallo 1149.68, Benzoic 982.37, 3-oH Tyrosol 588.53, Ellagic 413.26, Chorogenic 271.10, Protocatechuic acid 176.02, P-oH- Benzoic 112.78, Epicatechin105.99, Gallic acid 61.26 ppm.

The results revealed that addition of prickly pear peels to wheat flour increased the nutrition values of pan bread made of it due to high contents of fiber, ascorbic acid and natural antioxidants, and also decreased staling which improves the quality of pan bread, as well as increases shelf-life of pan bread.