Utilization of Prickly Pear By-Products to Improve The Nutritional Value of Balady Bread

Arafa, Salwa G.; Badawy, W. Z.; El-Bana, M. A.; Mohamed, Alaa S.

doi:10.21608/jfds.2023.200826.1104

Utilization of Prickly Pear By-Products to Improve The Nutritional Value of Balady Bread

Document Type : Original Article

Authors

¹ Food Technology Department, Faculty of Agriculture, Kafrelsheikh University, Kafr El Sheikh, 33516, Egypt.

² Crops Technology Department, Food Technology Research Institute, Agricultural Research Center, Al-Giza, Egypt.

³ Food Science Department, Faculty of Agriculture, Zagazig University, Zagazig, 44511, Egypt.

10.21608/jfds.2023.200826.1104

Abstract

Industrial food by-products are rich in functional compounds that can be used to boost the nutritional value and health properties of everyday baked goods. The purpose of this study was to look into the nutritional value and bioactive components of prickly pear by-products peels and seeds as replacements for wheat flour (WF) at different levels (5, 10, and 15%) for preparing balady bread. The prickly pear seeds (PPS) had a higher ether extract content (8.84%) and crude fiber content (49.02%) than those of prickly pear peels (PPP) and WF (82%). While PPP has the highest ash content (10.97%), PPS (1.52%), and WF (1.38%) follow. Furthermore, the PPP contained high amount of total phenolic compounds and flavonoids than the PPS and WF. While the PPS had exhibited the highest antioxidant activity. In addition, PPS mineral content calcium and potassium were higher than the others. While, the PPS was richer in phosphorus and iron than the PPP. Fatty acids composition of PPP and PPS oils was primarily unsaturated (68.39 and 84.31%, respectively). The ratios of unsaturated to saturated acids were higher in PPS oil (5.37) than in PPP oil (2.16). The PPP had a higher proportion of total essential amino acids (42.03%) than the PPS (39.68%). Ether extract, dietary fiber, and ash contents of balady bread prepared with PPP and PPS increased significantly as the replacement ratio was increased. According to the sensory evaluation results, supplementing with PPP and PPS up to 15% is acceptable for the sensory properties of bread samples.

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