Use of Red Cactus Pear (Opuntia ficus-indica) Encapsulated Powder to Pigment Extruded Cereal

Ruiz Gutiérrez, Martha Graciela y Amaya Guerra, Carlos Abel y Quintero Ramos, Armando y Pérez Carrillo, Esther y Meléndez Pizarro, Carmen O. (2017) Use of Red Cactus Pear (Opuntia ficus-indica) Encapsulated Powder to Pigment Extruded Cereal. Journal of Food Quality, 2017. pp. 1-12. ISSN 0146-9428

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Resumen

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 thisstudywastoevaluatetheeffectofencapsulatedpowderoftheredcactuspearonthephysicochemicalpropertiesofextruded 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 325rpm). The physical, chemical, and sensory characteristics of the extruded cereal were evaluated; extruded cerealwithoutencapsulatedpowderwasusedasacontrol.Allcerealextrudatespigmentedwiththeencapsulatedpowdershowed statisticallysignificantdifferences(

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