Consumer perception of the use of forage cactus in human nutrition: a physicochemical and sensory analysis

The forage cactus has gained attention as a non-conventional food plant. This study analyzed the perception of potential consumers regarding its use in food and conducted physicochemical and sensory analyses of party-style sweets made with this plant. The research was carried out in three stages: application of a questionnaire, preparation and analysis of sweets with three different amounts of cladodes in their composition, and sensory evaluation. The forage cactus is known by 85.3% of respondents; 54% recognize its food potential, and 26% have already consumed a food product containing this plant. There is a high interest in consuming it, with 88.7% of people willing to buy foods that include it. The levels of moisture, ash, protein, and acidity in the sweets increased with the amount of cladodes. All three formulations had a sensory acceptance index above 70%. The study provides insights into a new way of using forage cactus as food and as an alternative source of income.