Mucilage and cladode flour from cactus (Opuntia monacantha) as alternative ingredients in gluten-free crackers.

Cactus cladode offers innovative ingredients such as cactus mucilage (CM) and cladode flour (CF) for producing gluten-free snacks. Five different crackers were formulated: C-C (control cracker prepared with 2% of commercial gums), C-CM (cracker containing 2% of CM instead of commercial gums), C-CF5, C-CF10, and C-CF15 (crackers incorporated of 5%, 10%, and 15% CF, respectively - free of commercial gums). CF characterization is also presented, demonstrating its great technological potentiality. The proximate composition of C-CM and C-CF mostly differed for ash and fiber content as compared to C-C. In general, crackers' physical properties were not impacted by CM or CF addition, except for the darker color of CF-supplemented crackers. The C-CM and CF-incorporated crackers showed higher total phenolics and antioxidant activity. Additionally, the latter samples were enhanced with carotenoids. Sensory evaluation revealed that C-CM and C-CF5 were those most accepted. Therefore, CM and CF are interesting alternatives for gluten-free cracker formulation.