Encapsulated Opuntia spp. fruit powder as a natural colorant in biscuit filling cream

Abstract The aim of the present study was to assess the utilization of prickly pear (PP) powder obtained by spray drying of juice ( Opuntia spp., purple cultivar), in a sandwich biscuit filling cream, incorporating different concentrations from 0.5 to 10% (w/w). Cream viscosity profiles did not differ according to PP concentration Color saturation was achieved at 6% PP. In the final recipe, 2% of the PP powder was added in the cream, as was determined by sensory evaluation. Commercial sandwich biscuit with cream containing strawberry powder (SP) was also evaluated as reference. Semi trained assessors concluded that SP and PP filling creams had similar sweetness but different dominant color attributes: light pink and purple, approximating strawberry, and passion fruit respectively. When a cluster analysis was performed, two clusters of consumers were revealed with clear color choice, in favor of PP. A clustering of all parameters measured revealed that objective color parameters, were clustered together only with some cream sensorial attributes detected by semi trained assessors. Hue angle was the only color attribute that was highly correlated to consumer acceptance. PP cream and sandwich biscuit were highly acceptable indicating the potential of using PP as natural colorant. Graphical abstract