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versión On-line ISSN 1852-7337


CASTILLO, Stella Fabiana; ESTRADA, Liliana; MARGALEF, María Isabel  y  TOFFOLI, Susana Lucia. Obtaining nopal flour to elaborate alfajores high in fiber. Diaeta [online]. 2013, vol.31, n.142, pp.20-26. ISSN 1852-7337.

The species Opuntia ficus-indica L Millar known as nopal, tuna or chumbera is a plant that belongs to the cactus family. In Argentina, it has not been largely exploited and its use for the elaboration of food products is slightly spread. Due to its high fiber content, its use in the food industry represents an alternative to elaborate food. The aim of the study was to obtain nopal flour and elaborate alfajores with a mixture of wheat-nopal flour, a source of fiber of good acceptability. Mature pads from 1 to 3 years of age were used, which were subjected to dehydration in an oven (75º C, 23 hours). The flour obtained was classified according to its physical, chemical, microbiological and sensorial characteristics. For the elaboration of the alfajores, cookies were made with a mixture of wheat-nopal flour (WNF), in different proportions (90:10, 85:15, 80:20, 75:25 and 70:30). The top-quality sample was selected through a taste and acceptability test. In the final product, the chemical composition, the general acceptability and quality were stated. Nopal flour of 80 mesh, with a pH of 5.5; aw of 0.50; WAI of 4.99 ml/g was obtained. The colorimetric standard was L*65.08; a* 4.19; b* 28.66. The content of protein was 12.66 g%; fat 3.03 g%; dietary fiber 47.65 g% and ashes 20.28 g%. The cookies were elaborated with different mixtures of WNF 90:10, 85:15, 80:20, 75:25 and 70:30; and preference was given to the mixture 90:10. The percentage of dietary fiber of the alfajor per 40 g serving was 9.83 g%; contributing 39% of the recommended daily values. We conclude that it is possible to produce and use nopal flour as a non-traditional ingredient with high-fiber content for the elaboration of food.

Palabras clave : Nopal Flour; Elaboration; Alfajores; Dietary Fiber.

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