Mucilage and cladode flour from cactus (Opuntia monacantha) as alternative ingredients in gluten-free crackers

Melina Dick; Christian Limberger; Roberta Cruz Silveira Thys; Alessandro de Oliveira Rios; Simone Hickmann Flôres

doi:10.1016/j.foodchem.2020.126178

Mucilage and cladode flour from cactus (Opuntia monacantha) as alternative ingredients in gluten-free crackers

Food Chem. 2020 Jun 1:314:126178. doi: 10.1016/j.foodchem.2020.126178. Epub 2020 Jan 11.

Authors

Melina Dick¹, Christian Limberger¹, Roberta Cruz Silveira Thys², Alessandro de Oliveira Rios¹, Simone Hickmann Flôres³

Affiliations

¹ Bioactive Compounds Laboratory, Institute of Food Science and Technology, Federal University of Rio Grande do Sul, Av. Bento Gonçalves, 9500, P.O. Box 15059, ZC 91501-970 Porto Alegre, RS, Brazil.
² Baking Laboratory, Institute of Food Science and Technology, Federal University of Rio Grande do Sul, Av. Bento Gonçalves, 9500, P.O. Box 15059, ZC 91501-970 Porto Alegre, RS, Brazil.
³ Bioactive Compounds Laboratory, Institute of Food Science and Technology, Federal University of Rio Grande do Sul, Av. Bento Gonçalves, 9500, P.O. Box 15059, ZC 91501-970 Porto Alegre, RS, Brazil. Electronic address: simone.flores@ufrgs.br.

PMID: 31981886
DOI: 10.1016/j.foodchem.2020.126178

Abstract

Cactus cladode offers innovative ingredients such as cactus mucilage (CM) and cladode flour (CF) for producing gluten-free snacks. Five different crackers were formulated: C-C (control cracker prepared with 2% of commercial gums), C-CM (cracker containing 2% of CM instead of commercial gums), C-CF5, C-CF10, and C-CF15 (crackers incorporated of 5%, 10%, and 15% CF, respectively - free of commercial gums). CF characterization is also presented, demonstrating its great technological potentiality. The proximate composition of C-CM and C-CF mostly differed for ash and fiber content as compared to C-C. In general, crackers' physical properties were not impacted by CM or CF addition, except for the darker color of CF-supplemented crackers. The C-CM and CF-incorporated crackers showed higher total phenolics and antioxidant activity. Additionally, the latter samples were enhanced with carotenoids. Sensory evaluation revealed that C-CM and C-CF5 were those most accepted. Therefore, CM and CF are interesting alternatives for gluten-free cracker formulation.

Keywords: Antioxidant activity; Carotenoids; Hydrocolloid; Sensory evaluation; Texture; Total phenolic content.

MeSH terms

Carotenoids / analysis
Diet, Gluten-Free
Dietary Fiber / analysis
Flour / analysis*
Opuntia / chemistry*
Phenols / analysis
Polysaccharides / analysis*

Substances

Dietary Fiber
Phenols
Polysaccharides
Carotenoids