In this study the addition of total fiber (TF), insoluble fiber (IF), and soluble fiber (SF) from nopal to wheat flour used to make bread rolls was assessed. The rheological properties of dough as well as quality, texture, sensorial and physical characteristics of the crumb rolls produced were evaluated. The storage (23.50 MPa) and loss modulus (11.95 MPa) for SF-dough were the lowest indicating that a less visco-elastic behavior was obtained. Polarized light microscopy showed that a more homogeneous size and a better distribution of starch granules were developed into SF-dough. Crumb hardness (3.25-4.78 N) and chewiness (0.31-0.81 N) of SF-rolls were lower than the control experiment (3.99-5.81 N and 0.35-1.01 N respectively). Springiness for all treatments was constant (1.0) compared with the control (1.02-0.87) for 2 days of storage. The lowest cohesiveness values (0.24-014) were computed by IF treatment for a similar storage time. The specific crumb volume increased by 12.46, 9.03 and 1.10 % by the addition of SF, TF and IF respectively. The lowest rate of staling was shown by SF-rolls (0.199) and it was followed by TF (0.296), IF (0.381) and control (0.458) treatments. As a result, the highest scores on quality (9.3 out of 10) and sensorial attributes (from 8.9 up to 9.7) were assigned to SF-rolls.

In this study, enzymatic interesterification of hybrid palm stearin mixed with palm kernel oil (HPS/ PKO, 70/30) was conducted to provide a new source of vegetable fat, which was compared with the traditional palm stearin blend (PS/PKO). The triacylglycerides results indicated that the enzyme (Lipozyme TL IM) hydrolyzed and esterified lauric, palmitic, and oleic acids. Further, the interesterification decreased the melting and crystallization temperatures by ≈2°C. Additionally, it allowed faster structuring and/or crystallization in both blends as indicated by high G' values (3.6 × 10 7 Pa for PS/PKO and 1.3 × 10 7 Pa for HPS/PKO). Moreover, enzymatic interesterification promoted rapid stabilization of the number and size of HPS/PKO crystals. The results indicated that HPS/PKO is a healthier alternative to PS/PKO with regard to the proportion of unsaturated fatty acids. Finally, the rheological and microstructure analyses suggested that HPS/PKO enzymatically interesterified is a promising candidate for utilization in various fatty products.Estearina de palma híbrida interesterificada enzimáticamente como alternativa a la estearina de palma convencional RESUMEN En este estudio, se realizó la interesterificación enzimática de estearina de palma híbrida en mezcla con aceite de palmiste (HPS/PKO, 70/30), como nueva fuente de grasa vegetal, y se comparó con una mezcla de estearina de palma tradicional y aceite de palmiste (PS/PKO). Los resultados de triacilglicéridos indicaron que la enzima (Lipozyme TL IM) hidrolizó y esterificó los ácidos láurico, palmítico y oleico. Además, la interesterificación disminuyó las temperaturas de fusión y cristalización en ≈2°C para ambas mezclas. También, permitió una estructuración y/o cristalización más rápida, tal como lo indican los altos valores de G' (3.6×10 7 Pa para PS/PKO y 1.3 × 10 7 Pa para HPS/PKO). Además, la interesterificación enzimática promovió la rápida estabilización del número y tamaño de los cristales de HPS/PKO. Los resultados indicaron que la mezcla HPS/PKO es una alternativa más saludable a la mezcla PS/PKO, debido a su proporción superior de ácidos grasos insaturados. Y finalmente, los análisis reológicos y microestructurales sugirieron que la mezcla interesterificada de HPS/PKO es una candidata prometedora para ser utilizada en diversos productos grasos ARTICLE HISTORY