Physicochemical and functional properties of Opuntia cladodes were investigated to evaluate the effect of drying temperatures and the possibility for its application in formulation of rolled cake of cladode flour. The three powders obtained by three drying temperatures showed a significant difference on the physiochemical and functional properties studied exception for reducing sugars and luminosity. These values were directly influenced by the heat of treatment. Sensory evaluation of rolled cake supplemented with cladodes flours at different levels revealed that the 30% cake had the highest score. The results suggest that 60 °C Opuntia cladodes flours could be used as potential functional and technological supplement. It might be possible to manufacture functional bakery products.
