Cladodes of Opuntia ficus indica as a functional ingredient in the production of cookies: physical, antioxidant and sensory properties

Abstract

Opuntia ficus indica cladodes are a rich source of bioactive compounds and dietary fiber; therefore, they could be a functional ingredient in the production of health-promoting foods. This study aimed to develop cookies by substituting wheat flour with powdered cladodes in different proportions, 15, 20 and 25%, and analyze them in terms of physical and bioactive compounds and sensory characteristics. Proximal analysis showed that powdered cladodes were high in total dietary fiber (54.89%). The analysis of total phenolic compounds and antioxidant capacity revealed values of 2050.20 mg GAE per 100 g db and 312.14 mg Trolox per 100 g db. Powdered cladode supplementation increased hardness and decreased color parameters (L*, a* and b*) compared to control (without cladode powder). Moreover, rising levels of powdered cladodes contribute to the increased total phenolic compound content and antioxidant capacity compared to control. Sensory analysis showed that 15% cladode supplementation was adequate for preparing an acceptable functional cookie. The sorption isotherm showed that it was possible to fit the GAB model to the experimental data and the cookies were stable at 25 °C. Cladodes of Opuntia ficus indica could be considered as a functional ingredient and a source of dietary fiber and antioxidants for the manufacture of foods with benefits to human health and nutrition.