Development and quality evaluation of innovative gluten free pizza containing prickly pear seeds powder as a functional ingredient

This study evaluated the techno-functional, nutritional, thermal, antioxidant, and sensory characteristics of gluten-free pizza formulated from rice–corn composite flour enriched with prickly pear seeds powder (PPSP) at levels of 0, 5, 10, and 15%. PPSP demonstrated markedly superior hydration properties compared with rice and corn flours, showing water absorption capacity exceeding 220%, oil absorption of approximately 190%, and a swelling power increase of up to 35%, reflecting its rich fiber and lipid profile. Incorporation of PPSP significantly modified pasting behavior, decreasing peak viscosity by 12–28%, increasing gelatinization temperature by 3–6°C, and reducing enthalpy by up to 18%, indicating restricted starch granule swelling and enhanced matrix interactions. PPSP improved the nutritional composition of the flour blends, increasing protein content from 7.6% to 10.8%, crude fiber from 1.9% to 7.4%, lipids from 1.2% to 4.9%, and mineral content by more than 40%, while reducing carbohydrates and caloric density. Antioxidant analysis showed substantial enhancement in bioactivity, with total phenolics increasing from 12.4 to 231.6 mg GAE/100 g (≈19-fold), flavonoids from 4.8 to 58.3 mg QE/100 g, and DPPH radical scavenging capacity rising from 18% to 79% at 15% PPSP. PPSP also influenced physical characteristics, reducing pizza diameter by 6–11%, volume by 9–15%, and increasing thickness by 12–20% due to higher water-binding capacity. Staling measurements showed improved water retention, with moisture loss reduced by 22–31% during storage. Sensory evaluation revealed that the 5% PPSP formulation retained high acceptability (overall score: 8.70 vs. 8.92 in control), while higher levels (10–15%) led to significant declines in color, flavor, and texture. Overall, PPSP is a promising functional additive that substantially enhances the nutritional, antioxidant, and structural properties of gluten-free pizza while maintaining acceptable sensory quality at moderate inclusion levels.