Functional properties and proximate composition of cactus pear cladodes flours

• Main Authors: Jaime López-Cervantes, Dalia Isabel Sánchez-Machado, Olga Nydia Campas-Baypoli, Carolina Bueno-Solano
• Format: Article
• Language: English
• Published: Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2011-09-01
• Series: Food Science and Technology
• Subjects: análise de alimentos; cactus comestível; processo de secagem; pós vegetais; propriedades tecnológicas
• Online Access: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000300016&lng=en&tlng=en

The objective of this research was to study the functional properties and proximate composition of three different flours prepared from cactus pear cladodes. Immature cactus pear cladodes were dried at 60 °C, 70 °C and 80 °C. The flours were analyzed for chemical composition, amino acid profile, fatty acid composition, functional properties and color. The analyses showed no significant differences in crude protein, total lipid, crude fiber and total ash content in the flours, possibly due to the drying temperature effect. Nevertheless, during the drying at 80 °C, a reduction of the water holding capacity (55%) was observed, along with a reduction of the green color intensity (34%) - characteristic of cactus pear. The heating produced larger concentrations of tyrosine, proline, aspartic acid, and glutamic acid. In the lipids of the flours, the most abundant fatty acids were palmitic acid (C16:0), linoleic acid (C18:2n6), linolenic acid (C18:3n3), and oleic acid (C18:1n9). The cladodes flours prepared at 60 °C presented a higher quality regarding their nutritional and functional properties.