| Title |
Use of Almond Skins to Improve Nutritional and Functional Properties of Biscuits: An Example of Upcycling |
| ID_Doc |
10701 |
| Authors |
Pasqualone, A; Laddomada, B; Boukid, F; De Angelis, D; Summo, C |
| Title |
Use of Almond Skins to Improve Nutritional and Functional Properties of Biscuits: An Example of Upcycling |
| Year |
2020 |
| Published |
Foods, 9, 11 |
| DOI |
10.3390/foods9111705 |
| Abstract |
Upcycling food industry by-products has become a topic of interest within the framework of the circular economy, to minimize environmental impact and the waste of resources. This research aimed at verifying the effectiveness of using almond skins, a by-product of the confectionery industry, in the preparation of functional biscuits with improved nutritional properties. Almond skins were added at 10 g/100 g (AS10) and 20 g/100 g (AS20) to a wheat flour basis. The protein content was not influenced, whereas lipids and dietary fiber significantly increased (p < 0.05), the latter meeting the requirements for applying "source of fiber" and "high in fiber" claims to AS10 and AS20 biscuits, respectively. The addition of almond skins altered biscuit color, lowering L* and b* and increasing a*, but improved friability. The biscuits showed sensory differences in color, odor and textural descriptors. The total sum of single phenolic compounds, determined by HPLC, was higher (p < 0.05) in AS10 (97.84 mu g/g) and AS20 (132.18 mu g/g) than in control (73.97 mu g/g). The antioxidant activity showed the same trend as the phenolic. The p-hydroxy benzoic and protocatechuic acids showed the largest increase. The suggested strategy is a practical example of upcycling when preparing a health-oriented food product. |
| Author Keywords |
almond skins; by-product; upcycling; biscuits; health claims; fiber; nutritional composition; sensory properties; phenolic compounds |
| Index Keywords |
Index Keywords |
| Document Type |
Other |
| Open Access |
Open Access |
| Source |
Science Citation Index Expanded (SCI-EXPANDED) |
| EID |
WOS:000593384100001 |
| WoS Category |
Food Science & Technology |
| Research Area |
Food Science & Technology |
| PDF |
https://www.mdpi.com/2304-8158/9/11/1705/pdf?version=1605886450
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