Acta Chimica Slovaca (ACS) publishes papers on fundamental and applied aspects of chemistry, biochemistry, chemical technology, chemical engineering and process control, biotechnology and food technology. Welcome are also topics which include chemical aspects of materials, physical chemistry and chemical physics, analytical chemistry, macromolecular chemistry and biomedical engineering.

Utilization of Opuntia as an alternative ingredient in value added bread and pasta products

Tatiana Holkovičová *, Zlatica Kohajdová †, Michaela Lauková, Lucia Minarovičová

Department of Food Technology, Institute of Food Science and Nutrition, Faculty of Chemical and Food Technology, Slovak University of Technology, Radlinského 9, 812 37 Bratislava, Slovak Republic

E-mail: * tatiana.holkovicova@stuba.sk, † zlatica.kohajdova@stuba.sk

Abstract: Natural sources and healthy cereal-based food have recently received a lot of attention by both professionals and the common population for improving overall well-being. In this case, Opuntia cactus and Opuntia derivates show high potential in the production of health-promoting cereal-based products. This study comprehensively reviews nutritional composition, health benefits of Opuntia spp. and its utilisation in the production of bread and pasta products. Moreover, the effect of this ingredient on the rheological properties of wheat dough and physical parameters as well as sensory properties of incorporated products is also discussed.

Keywords: bread, dough rheology, nopal, Opuntia, pasta, sensory attributes

Acta Chimica Slovaca, Vol. 16, No. 1, 2023, pp. 47—61, DOI: 10.2478/acs-2023-0005