Development of a new product based on cactus pear

Cactus pear (Opuntia ficus-indica) (OFI) is a fruit belonging to the genus Opuntia, from the Cactaceae family that grows in arid and semi-arid areas.
Originally from Mexico, the cactus pear is currently distributed over a vast region of the globe, from America, Africa, Australia and the Mediterranean region.
In Portugal, OFI fruit production has a greater volume in Alentejo and Algarve region.
This fruit presents high nutritional value, with a high-water content (about 85%, fresh matter), rich in polyphenols, vitamins, fibre and minerals, low glycemic index and, high antioxidant properties.
However, the same characteristics that make this fruit interesting are the same that make it susceptible to microbial contamination, drastically reducing its shelf-life.
Therefore, it is important to apply techniques to transform the fruits into products with extended shelf life, enabling its availability for longer periods (off season), and reducing wastes.
In this context, this work aimed to develop a new product based on cactus pear (biscuits), with yellow and red cultivars, and evaluate its acceptance and nutritional composition.
The results of this work demonstrate the feasibility of producing cactus-pear-based biscuits with variety in flavor, appearance and nutritional profile (rich in carbohydrates and lipids), that exhibit good sensory acceptability.
Futhermore, the study concluded that refining/modifying recipes can improve products texture and reduce sugar content, leading to a nutritional score that better reflects current concerns about health and wellness.

XI International Congress on Cacti as Food, Fodder and Other Uses

V.G.L. Souza, C. Rodrigues, E. Macedo, A.L. Fernando

biscuits, sensory analysis, nutritional score, circular economy, healthy snack

https://doi.org/10.17660/ActaHortic.2026.1452.38