Functional Properties, Antioxidant Activity, and Organoleptic Quality of Novel Biscuit Produced by Moroccan Cladode Flour “Opuntia ficus-indica”

This study aimed to develop a novel biscuit by supplementing cladode flour (CF) into whole-wheat flour (WWF) at different proportions 0, 25, 50, 75, and 100%. Proximate analysis revealed that CF had a high amount of ash (11.9%) and dietary fiber (41.04%). Major minerals determined by ICP-MS were calcium (4.47？g/100？g); potassium (1.25？g/100？g); magnesium (1.46？g/100？g); and trace elements such as zinc (1.77？mg/100？g), copper (0.95？mg/100？g), and selenium (148.5？μg/100？g). The analysis of total phenolics, total flavonoids, and antioxidant activity showed high values (649.88？mg gallic acid equivalents (GAE)/100？g; 399.16？mg catechin equivalent (CE)/100？g; and 72.37%, respectively). HPLC was used to identify four phenolic acids (gallic, ferulic, syringic, and caffeic acids) and only one flavonoid (rutin) in cladode flour. Biscuit hardness, L？, and a？ color values decreased corresponding to the incorporation level of CF. Sensory evaluation showed that the substitution level (up to 25%) is ideal to prepare an acceptable bio-biscuit. Cladode flour could be very useful for the food industry as a source of bioactive compounds with technological potential and nutritional and antioxidant properties