Physicochemical and Sensory Properties of Oat Crackers Incorporated with Cactus Pear Cladodes Flour

Abstract

Cactus pear cladodes flour has numerous health benefits and it is an excellent raw material can be used in bakery products. The presented study were aimed to produce healthy oat crackers incorporated with different levels of cactus pear cladodes flour (CPCF) (5, 7.5, 10%) and studying the effect of incorporated on physicochemical, sensory evaluation and texture attributes of oat crackers. Proximate analysis, total phenolic compound and Radical Scavenging Activity were evaluated for CPCF. While, oat crackers samples were examined for proximate and physicochemical analysis. Hardness, thickness, weight, diameter, spread ratio of oat crackers were evaluated .The color and sensory characteristics of CPCF and oat crackers were carried out. The result showed that CPCF high in total phenolic content 1985 mg/100gm flour and DPPH radical scavenging activity 67 %, HPLC analysis observed that there are 7 phenolic compounds (Gallic acid, Chlorogenic acid, Caffeic acid, Syringic acid, Ellagic acid, Coumaric acid and Vanillin) and 5 flavonoids (Catechin, Methyl gallate, Rutin, Naringenin and Pyro catechol).Crude fiber in oat crackers significantly increased with increasing of level cactus pear cladodes flour. Results showed that with increasing of CPCF incorporation level yellow color decreased toward a greenish color. Also, there is a significant decrease in crackers weight with increasing of CPCF level from 2.36 to 1.21gm. Highest sensory and acceptability scores was observed the CPCF 7.5 % crackers more than control crackers.

Potencialidades del Nopal en la industria alimentaria

“…Además, dieron a conocer que podrían ser beneficios para la salud gracias a sus propiedades antioxidantes. De la misma manera (Ahmed, M., et al 2019) también manifiestan que en su investigación se identificaron 13 compuestos fenólicos y tienen interés gracias a las propiedades que poseen.…”