Enhancing sheep milk yogurt with prickly pear (Opuntia ficus-indica L.) flours (peel and pulp): nutritional, techno-functional, and sensory evaluation

Abstract

BACKGROUND: The aim of the present work was to evaluate the chemical composition and characterize the physicochemical, techno-functional and antioxidant properties of flours obtained from the peel and pulp of prickly pear and to assess the effect of their incorporation on the composition, physicochemical parameters, microbiology, antioxidant capacity and sensory properties of sheep milk yogurts. RESULTS: The prickly pear flours stood out for their protein and fiber content, as well as for their high content of minerals. The antioxidant capacity was noticeable in both flours, although the peel was the one with the highest total betalain content and polyphenolic compounds. Likewise, firmness and consistency increased in yogurts with prickly pear without negative effects on the growth and development of lactic acid bacteria starter strains. Sensory evaluation results showed that only color was affected, and the yogurts enriched with prickly pear flours achieved good acceptance by the consumers. CONCLUSIONS: Prickly pear flours could be a viable alternative in the development of dairy products such as yogurt with functional properties