SUMMARY
Use of nopal dietary fiber in a powder dessert formulation
The development of diverse types of foods of low caloric value and with high content in dietary fiber have occupied a preponderant place in the food industry in the last years, due to the growing interest of the consumers for a healthy and nutritious diet. Pre-cooked or quick to prepare foods are attractive for the time they save; if to this you add their nutritious value, the attractiveness is even greater. For this reason, this study analyzes different formulations of a powder to prepare a dessert (flan), with different percentages of incorporation of nopal flour, as a source of dietary fiber (16, 18, 20%). Two flavors (melon and banana) were tried. It was observed that the flan flavored with banana and with 16% of nopal flour, reached better sensorial characteristics. Greater percentages of nopal flour negatively affected the sensorial characteristics, mainly flavor, color and texture. The analysis showed that the powder presented 5,7% of moisture, low water activity (0,48) and therefore a low total recount of microorganisms. The content of protein was high (27,2%), the ether extract low (2,0%) similar to the caloric contribution (40 Kcal/ portion). The flan showed a 9,8% of total dietary fiber, being greater the contribution of soluble fiber (6,1%)than that of insoluble fiber (3,7%). Due to these characteristics this formulation could be considered as a food that provides benefits for the human health.

Key words: Cactus pear, Opuntia ficus indica, dietary fiber, dietary food, dessert formulations.

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PRIVACIDAD | ACCESIBILIDAD ALAN-VE ISSN 0004-0622 - Depósito Legal: pp 199602DF83 Sociedad Latinoamericana de Nutrición Producción editorial en Venezuela: Capítulo Venezolano - RIF: J-30843129-0 Urbanización Santa María, primera transversal, No. 417-214, Planta Alta Tele-Fax: (+58-212) 283.8618 E-mail info@alanrevista.org Código Postal: 1070 Caracas - Venezuela