Articles
Development, physico-chemical and sensory analysis of cactus pear (Opuntia ficus-indica) muesli
Article number
1452_41
Pages
309 – 318
Language
English
Abstract
The cactus pear plant aligns with the growing trend of plant-based foods that emphasize health-promoting and nutritional benefits, and is gaining popularity among consumers.
This study aimed to develop an Opuntia ficus-indica cactus muesli.
The cactus muesli was made using cactus flour, cactus seed oil, and dried preserved cladode pieces, which served as fruit pieces in the muesli.
Six samples were evaluated: cactus flour, control muesli, cactus muesli, control clusters, cactus clusters, and dried preserved cactus nopalito pieces.
Physico-chemical properties were determined.
The control muesli had a DM value of 88.63 g kg‑1, while the cactus muesli exhibited a higher dry material (DM) value of 92.8 g kg‑1. The higher DM value indicates a more beneficial food sample, as it contains more usable energy.
Overall, the cactus-containing samples (cactus flour, cactus muesli, and cactus clusters) demonstrated better outcomes for physico-chemical analysis compared to the control sample.
The study also evaluated overall acceptability and sensory attributes through sensory evaluation, involving 105 trained consumers, using both nine-point hedonic and just-about-right (JAR) scales.
Three of the four samples, agave syrup-flavoured, honey-flavoured, and maple-flavoured dried preserved cladode pieces, achieved the JAR requirements.
According to the penalty analysis, three characteristics, sweet taste, flavour, and mouthfeel, were significant for the acceptability of the cactus muesli sample.
However, the majority of the non-JAR categories (too little, just about right, and too much) were below 20.0%, indicating that the product has potential and is deserving of further development.
This study aimed to develop an Opuntia ficus-indica cactus muesli.
The cactus muesli was made using cactus flour, cactus seed oil, and dried preserved cladode pieces, which served as fruit pieces in the muesli.
Six samples were evaluated: cactus flour, control muesli, cactus muesli, control clusters, cactus clusters, and dried preserved cactus nopalito pieces.
Physico-chemical properties were determined.
The control muesli had a DM value of 88.63 g kg‑1, while the cactus muesli exhibited a higher dry material (DM) value of 92.8 g kg‑1. The higher DM value indicates a more beneficial food sample, as it contains more usable energy.
Overall, the cactus-containing samples (cactus flour, cactus muesli, and cactus clusters) demonstrated better outcomes for physico-chemical analysis compared to the control sample.
The study also evaluated overall acceptability and sensory attributes through sensory evaluation, involving 105 trained consumers, using both nine-point hedonic and just-about-right (JAR) scales.
Three of the four samples, agave syrup-flavoured, honey-flavoured, and maple-flavoured dried preserved cladode pieces, achieved the JAR requirements.
According to the penalty analysis, three characteristics, sweet taste, flavour, and mouthfeel, were significant for the acceptability of the cactus muesli sample.
However, the majority of the non-JAR categories (too little, just about right, and too much) were below 20.0%, indicating that the product has potential and is deserving of further development.
Authors
S. Cloete, M. de Wit, A. du Toit
Keywords
cactus flour, cactus fruit pieces, cactus seed oil, clusters, DM, just-about-right, non-JAR categories, sensory
Groups involved
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