Almond cold-pressed oil by-product as ingredient for cookies with potential health benefits: Chemical and sensory evaluation
Nowadays, food security is a global concern and a great scientific challenge. Agro-industrial by-products can be used as potential ingredients of innovative food products, contributing to solve this societal demand. By-products of high specialty oils processing, for instance, have remarkable nutriti...
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| Format: | Article |
| Language: | English |
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Tsinghua University Press
2019-09-01
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| Series: | Food Science and Human Wellness |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2213453019300564 |
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| author | João C.M. Barreira M. Antónia Nunes Beatriz Vieira da Silva Filipa B. Pimentel Anabela S.G. Costa M. Alvarez-Ortí J.E. Pardo M. Beatriz P.P. Oliveira |
| author_facet | João C.M. Barreira M. Antónia Nunes Beatriz Vieira da Silva Filipa B. Pimentel Anabela S.G. Costa M. Alvarez-Ortí J.E. Pardo M. Beatriz P.P. Oliveira |
| author_sort | João C.M. Barreira |
| collection | DOAJ |
| description | Nowadays, food security is a global concern and a great scientific challenge. Agro-industrial by-products can be used as potential ingredients of innovative food products, contributing to solve this societal demand. By-products of high specialty oils processing, for instance, have remarkable nutritional and organoleptic properties. Accordingly, the partially delipidified almond flour (PDAF) remaining from almond oil extraction, was used as an alternative ingredient in a highly appreciated almond-based cookie (“almendrados”). For comparison purposes, four different “almendrados” formulations (one industrial, two with PDAF, and one with whole almond flour), were compared regarding nutritional composition, vitamin E and fatty acids profiles. To assess the cookie sensory properties, seventy-four consumers evaluated “appearance”, “taste”, “sweetness”, “crunchiness”, “hardness”, “overall quality” using adequate hedonic scales. Fat and protein levels showed significant differences among industrial and the other three samples. Cookies with PDAF presented similar tocopherols and fatty acids to the traditional (more expensive) formulation, besides reaching the highest scores on “appearance”, “sweetness”, “hardness”, “overall quality” and “buying predisposition” parameters. Accordingly, the incorporation of PDAF might represent an effective way of adding value to an industrial by-product, while providing a pleasant novel cookie formulation. Keywords: By-products, Almond, Food security, Cookie formulation, Principal component analysis |
| format | Article |
| id | doaj-art-37af43eb587643278bd67deaa7f0ce60 |
| institution | Kabale University |
| issn | 2213-4530 |
| language | English |
| publishDate | 2019-09-01 |
| publisher | Tsinghua University Press |
| record_format | Article |
| series | Food Science and Human Wellness |
| spelling | doaj-art-37af43eb587643278bd67deaa7f0ce602025-02-03T04:04:12ZengTsinghua University PressFood Science and Human Wellness2213-45302019-09-0183292298Almond cold-pressed oil by-product as ingredient for cookies with potential health benefits: Chemical and sensory evaluationJoão C.M. Barreira0M. Antónia Nunes1Beatriz Vieira da Silva2Filipa B. Pimentel3Anabela S.G. Costa4M. Alvarez-Ortí5J.E. Pardo6M. Beatriz P.P. Oliveira7REQUIMTE/LAQV, Faculdade de Farmácia da Universidade do Porto, R. Jorge Viterbo Ferreira 228, 4050-313, Porto, Portugal; Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253, Porto, Portugal; Corresponding author at: REQUIMTE/LAQV, Faculdade de Farmácia da Universidade do Porto, R. Jorge Viterbo Ferreira 228, 4050-313, Porto, Portugal.REQUIMTE/LAQV, Faculdade de Farmácia da Universidade do Porto, R. Jorge Viterbo Ferreira 228, 4050-313, Porto, PortugalREQUIMTE/LAQV, Faculdade de Farmácia da Universidade do Porto, R. Jorge Viterbo Ferreira 228, 4050-313, Porto, PortugalREQUIMTE/LAQV, Faculdade de Farmácia da Universidade do Porto, R. Jorge Viterbo Ferreira 228, 4050-313, Porto, PortugalREQUIMTE/LAQV, Faculdade de Farmácia da Universidade do Porto, R. Jorge Viterbo Ferreira 228, 4050-313, Porto, PortugalEscuela Técnica Superior de Ingenieros Agrónomos y de Montes, Universidad de Castilla-La Mancha, Campus Universitario, 02071, Albacete, SpainEscuela Técnica Superior de Ingenieros Agrónomos y de Montes, Universidad de Castilla-La Mancha, Campus Universitario, 02071, Albacete, SpainREQUIMTE/LAQV, Faculdade de Farmácia da Universidade do Porto, R. Jorge Viterbo Ferreira 228, 4050-313, Porto, PortugalNowadays, food security is a global concern and a great scientific challenge. Agro-industrial by-products can be used as potential ingredients of innovative food products, contributing to solve this societal demand. By-products of high specialty oils processing, for instance, have remarkable nutritional and organoleptic properties. Accordingly, the partially delipidified almond flour (PDAF) remaining from almond oil extraction, was used as an alternative ingredient in a highly appreciated almond-based cookie (“almendrados”). For comparison purposes, four different “almendrados” formulations (one industrial, two with PDAF, and one with whole almond flour), were compared regarding nutritional composition, vitamin E and fatty acids profiles. To assess the cookie sensory properties, seventy-four consumers evaluated “appearance”, “taste”, “sweetness”, “crunchiness”, “hardness”, “overall quality” using adequate hedonic scales. Fat and protein levels showed significant differences among industrial and the other three samples. Cookies with PDAF presented similar tocopherols and fatty acids to the traditional (more expensive) formulation, besides reaching the highest scores on “appearance”, “sweetness”, “hardness”, “overall quality” and “buying predisposition” parameters. Accordingly, the incorporation of PDAF might represent an effective way of adding value to an industrial by-product, while providing a pleasant novel cookie formulation. Keywords: By-products, Almond, Food security, Cookie formulation, Principal component analysishttp://www.sciencedirect.com/science/article/pii/S2213453019300564 |
| spellingShingle | João C.M. Barreira M. Antónia Nunes Beatriz Vieira da Silva Filipa B. Pimentel Anabela S.G. Costa M. Alvarez-Ortí J.E. Pardo M. Beatriz P.P. Oliveira Almond cold-pressed oil by-product as ingredient for cookies with potential health benefits: Chemical and sensory evaluation Food Science and Human Wellness |
| title | Almond cold-pressed oil by-product as ingredient for cookies with potential health benefits: Chemical and sensory evaluation |
| title_full | Almond cold-pressed oil by-product as ingredient for cookies with potential health benefits: Chemical and sensory evaluation |
| title_fullStr | Almond cold-pressed oil by-product as ingredient for cookies with potential health benefits: Chemical and sensory evaluation |
| title_full_unstemmed | Almond cold-pressed oil by-product as ingredient for cookies with potential health benefits: Chemical and sensory evaluation |
| title_short | Almond cold-pressed oil by-product as ingredient for cookies with potential health benefits: Chemical and sensory evaluation |
| title_sort | almond cold pressed oil by product as ingredient for cookies with potential health benefits chemical and sensory evaluation |
| url | http://www.sciencedirect.com/science/article/pii/S2213453019300564 |
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