CLADÓDIO DE FACHEIRO (Pilosocereus Pachycladus): OBTENÇÃO DE FARINHA E ELABORAÇÃO DE BISCOITOS TIPO COOKIES

Abstract

Cacti, particularly the facheiro (Pilosocereus pachycladus), stand out as strategic food resources for Brazil’s semi-arid region due to their nutritional profile, which is rich in fiber, antioxidants, and bioactive compounds. This study aimed to obtain flour from facheiro cladodes and develop cookie-type biscuits with partial replacement of wheat flour by facheiro flour at levels of 25%, 50%, and 75%, as well as to evaluate their physicochemical and technological characteristics. The flour was produced by dehydration at 50 °C for 24 hours, followed by grinding. Four cookie formulations were prepared: F0 (control), F25 (25% replacement), F50 (50% replacement), and F75 (75% replacement). The samples (flour and cookies) were analyzed for pH, moisture, titratable acidity, ash, protein, lipid, and carbohydrate contents. Additionally, the cookie samples were subjected to texture analysis, including measurements of hardness, cohesiveness, springiness, gumminess, chewiness, and adhesiveness. The facheiro flour showed 5.72% moisture, 11.08% acidity, pH 3.99, 24.45% ash, and 37.73% NaCl. Increasing the proportion of facheiro flour in the cookies led to higher levels of moisture, acidity, ash, lipids, and sodium, along with a reduction in protein and carbohydrate contents. In the texture analysis, hardness increased from 238.8 N (F50) to 623.1 N (F75), while chewiness ranged from 3.28 mJ (F50) to 8.44 mJ (F75). It is concluded that facheiro flour presents functional and technological potential for baking applications and is viable at substitution levels of up to 50% without compromising the final product’s quality. However, further studies are recommended to assess sensory attributes and long-term nutritional impacts.