Abstract
Chemical composition and physical properties of Mediterranean (Tunisian) spiny (
Opuntia ficus indica f.
amylocea) and spineless cladodes (
O. ficus indica f.
inermis) were studied. Chemical characterization of the two cladodes varieties showed a high fiber, minerals, especially potassium and calcium, and phenols contents. Powders obtained from spiny and spineless cladodes showed a great technological potentiality as water binding capacity (WBC) and fat absorption capacity (FAC). Cladodes powders were incorporated in wheat flours at 5%, 10%, 15% and 20% levels. Obtained results showed that cladodes flours had a significant effect in wheat dough properties (
P
<
0.05). In deed, with the increase of cladodes flours levels, an increase of tenacity, energy, adhesion, stickiness, and hardness of dough was observed whereas dough elasticity decreased. A significant difference in physical characteristic between cakes fortified with cladodes flours and control was showed (
P
<
0.05). With the increase of cladodes flours levels in formulation, cakes hardness increased whereas
L
* and
a
* crust and crumb color values decreased. Increasing levels of cladodes flours caused decreases in total sensory scores. The overall acceptability rate showed that a maximum of 5% cladodes flours can be incorporated to prepare acceptable quality cakes.