Obtenção de farinha de palma forrageira (Opuntia ficus-indica) (L.) MILL.) e teste de aceitabilidade no uso para panificação

Abstract

Although Brazil has left the UN Hunger Map, with less than 2.5% of the population undernourished, data reveal that 13.5% still face hunger. This scenario reinforces the urgency of developing food strategies that promote nutritional security. In this context, the forage cactus (Opuntia ficus-indica (L.) Mill.), traditionally used in animal feed in semiarid regions, emerges as a promising alternative for human consumption due to its high nutritional value, contributing to mitigating food insecurity in the country. This study aimed to produce forage cactus flour, evaluate its drying kinetics, and verify its applicability in breadmaking as a partial substitute for wheat flour. Drying was carried out at 60 °C and 80 °C, and the data fit the Lewis mathematical model, indicating that higher temperatures accelerate the process and reduce the time required to reach moisture equilibrium. The flour obtained was incorporated into bread formulations containing 10% (FP10) and 13% (FP13) substitution. Sensory evaluation showed that both formulations were accepted by the panelists, with FP10 standing out for its higher acceptability compared to FP13. Thus, forage cactus flour proves to be a viable alternative to enhance the nutritional value of baked products, while also representing a promising option for income diversification in vulnerable communities, given the species’ strong adaptability to adverse environmental conditions.