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dc.contributor.authorPasqualone, Antonella
dc.contributor.authorLaddomada, Barbara
dc.contributor.authorBoukid, Fatma
dc.contributor.authorDe Angelis, Davide
dc.contributor.authorSummo, Carmine
dc.contributor.otherIndústries Alimentàriesca
dc.date.accessioned2021-02-09T15:14:23Z
dc.date.available2021-02-09T15:14:23Z
dc.date.issued2020-11-20
dc.identifier.citationPasqualone, Antonella, Barbara Laddomada, Fatma Boukid, Davide De Angelis, and Carmine Summo. 2020. "Use Of Almond Skins To Improve Nutritional And Functional Properties Of Biscuits: An Example Of Upcycling". Foods 9 (11): 1705. doi:10.3390/foods9111705.ca
dc.identifier.issn2304-8158ca
dc.identifier.urihttp://hdl.handle.net/20.500.12327/1085
dc.description.abstractUpcycling 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 µg/g) and AS20 (132.18 µg/g) than in control (73.97 µg/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.ca
dc.format.extent12ca
dc.language.isoengca
dc.publisherMDPIca
dc.relation.ispartofFoodsca
dc.rightsAttribution 4.0 Internationalca
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/*
dc.titleUse of Almond Skins to Improve Nutritional and Functional Properties of Biscuits: An Example of Upcyclingca
dc.typeinfo:eu-repo/semantics/articleca
dc.description.versioninfo:eu-repo/semantics/publishedVersionca
dc.rights.accessLevelinfo:eu-repo/semantics/openAccess
dc.embargo.termscapca
dc.subject.udc663/664ca
dc.identifier.doihttps://doi.org/10.3390/foods9111705ca
dc.contributor.groupFuncionalitat i Seguretat Alimentàriaca


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Attribution 4.0 International
Except where otherwise noted, this item's license is described as http://creativecommons.org/licenses/by/4.0/