Quality of the parenchymatous tissue of Opuntia and its use in the development of set yogurt

Abstract In this study, the nutraceutical characteristics of the parenchymatous tissue powder of Opuntia robusta were studied, and in yogurt supplemented with parenchymatous tissue powder, the nutraceutical, physicochemical and textural characteristics were evaluated. The functional properties indicated that the parenchymatous tissue powder of Opuntia robusta had a high water holding capacity (4.2 g water/g powder) and medium oil holding capacity (1.3 g oil/g powder), while the highest emulsifying property was reached in the 4% solution. The antioxidant activity of the parenchymatous tissue powder is similar to those reported by other authors, and for this reason, it could be used as an ingredient in foodstuff elaboration. The yogurt supplemented with the parenchymatous tissue powder of Opuntia robusta revealed that the total phenolic content and antioxidant activity were higher than those in the yogurt control and increased the moisture content of the samples. The addition of parenchymatous tissue powder in the yogurt generated particles with a compact, dense and flaky structure, while in the yogurt samples without parenchymatous tissue powder, a higher porosity level was observed. A more intense yellowish and dark color in parenchymatous tissue powder-fortified yogurts compared to the control was observed; an increase in the adhesive force value was found when only parenchymatous tissue powder was added as an ingredient of fortification. The results of this study thereby demonstrate that parenchymatous tissue powder is a good candidate for the supplementation of yogurt and other foodstuffs.