Abstract
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.
Highlights
The percentage of consumers who are paying attention to food labels is increasing; this increase is related to the presence of chemical additives in processed food and their potentially negative effects on health [1]
Ruiz-Gutierrez et al [10] have used the encapsulated powder of the red cactus pear in extrusion cooking and were able to obtain a wide range of products
The characteristics positively affected by an increased amount of encapsulated powder were water absorption index, milk absorption, color parameters, antioxidant activity, and total polyphenol, total betacyanin, and total betaxanthin content
Summary
The percentage of consumers who are paying attention to food labels is increasing; this increase is related to the presence of chemical additives in processed food and their potentially negative effects on health [1]. Betanin is known to have a beneficial effect on consumer health, but it imparts a certain undesirable flavor and has poor stability For this reason, other natural red pigments and/or sources need to be investigated. Ruiz-Gutierrez et al [10] have used the encapsulated powder of the red cactus pear in extrusion cooking and were able to obtain a wide range of products This process involves the use of high temperatures and may be too severe for thermosensitive compounds and their functionality, high retention of bioactive compounds and pigments was reported even under such elevated temperature conditions. The aim of the present study was to evaluate the changes in these physicochemical properties following the addition of 2.5, 5.0, and 7.5% (w/w) red cactus pear encapsulated powder to pigment extruded cereal
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