Inclusion of purple prickly pear (Opuntia ficus - indica (L.) Miller) peel flour in the development of a high-fiber bread with high sensory acceptability

Atarama-Del-Pozo J.; Bautista-Cruz N.; Díaz-García A.; Almonacid-Román R.D.; Gutiérrez-Elescano P.I.; Arias-Arroyo G. · Food and Humanity (2026) · DOI: 10.1016/j.foohum.2026.101134

Resumen

Industrial fruit processing generates significant volumes of waste that can negatively impact on the environment; however, these by-products constitute valuable sources of dietary fiber and other bioactive compounds. The aim of this research was to develop a bread with high fiber content and high sensory acceptability by partially substitution of wheat flour with purple prickly pear peel flour (PPPPF). The bread was formulated with the addition of PPPPF at 5, 10, 15 and 20%. The best formulation was determined based on sensory acceptability scores, evaluated using the nine-point hedonic scale with a consumer panel. The proximal composition, dietary fiber content, total polyphenols and antioxidant capacity of the selected formulation were determined. Additionally, the stability of its physicochemical, sensory and microbiological attributes was evaluated during three days of storage period. The formulation with a 15% substitution showed the highest scores in the attributes of color, odor, texture and overall acceptability, differing significantly from the other samples. It also exhibited a high content of dietary fiber (18.7 g/100 g FW), a total polyphenols content of 4.4 mg GAE/g DW and antioxidant capacity of 51.6 μmol TE/g DW. During storage, this bread presented a significant decrease in moisture, pH and the count of microorganisms, however, there were no significant differences (p ' 0.05) in sensory attributes. It is concluded that 15% inclusion of PPPPF results in a bread with high dietary fiber content and excellent sensory acceptability. Furthermore, this incorporation provides a distinctive and attractive color, thereby enhancing the product's commercial value.

Instituciones: Universidad Nacional Mayor de San Marcos