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Suitability of Almond Bagasse Powder as a Wheat Flour Substitute in Biscuit Formulation.

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Title: Suitability of Almond Bagasse Powder as a Wheat Flour Substitute in Biscuit Formulation.
Authors: Duarte, S.1 (AUTHOR), Harasym, J.2 (AUTHOR), Sánchez-García, J.1 (AUTHOR), Kelaidi, M.3 (AUTHOR), Betoret, E.1 (AUTHOR), Betoret, N.1 (AUTHOR) noebeval@tal.upv.es, Addi, Mohamed (AUTHOR)
Source: Journal of Food Quality. 6/27/2024, Vol. 2024, p1-15. 15p.
Subjects: Functional foods, Rheology, Bagasse, Almond, Food industry, Biscuits, Flour
Abstract: Almond bagasse, a by‐product derived from the production of almond vegetable drink, contains antioxidants, fibre, protein, and a high‐fat content, presenting itself as a potential functional ingredient for the food industry. This study aimed to assess the powder derived from almond bagasse as a suitable alternative in the formulation of bakery goods. Various formulations substituting wheat flour with almond bagasse powder, obtained by air drying or freeze‐drying at 10%, 15%, and 25%, were analysed in terms of technological and rheological properties. Furthermore, the physical and antioxidant attributes of biscuits with superior nutritional and functional values produced using these blends were examined. The results revealed significant changes in oil retention capacity, stability, and emulsifying activity, influenced by both the level of wheat flour replacement and the drying method used to obtain the almond bagasse powder. The most significant changes were observed in the emulsifying activity, which was zero in the wheat flour and showed values of 20% in the hot air‐dried almond bagasse powder and 59% in that obtained by freeze‐drying. In the blends, the values of this variable ranged from 1.8% to 7.1%. The highest value was obtained with a 25% replacement of wheat flour by freeze‐dried almond powder. On the other hand, the lack of starch and the high concentration of fat (around 25%) and insoluble fibre (higher than 20%) in the almond bagasse powder determined the viscoelastic behaviour of the hydrated blends. As the percentage of substitution with the almond bagasse powder increased, the final viscosity decreased, being reduced from 2302 MPa·s in the wheat flour to 873 MPa·s in the blend containing 25% hot air‐dried almond powder. It is worth noting that, the use of these blends for biscuit preparation resulted in a final product with a higher content of antioxidant components. The highest increase in antiradical capacity was 33% and was observed in the biscuits obtained with the mixture containing 25% hot air‐dried almond powder. [ABSTRACT FROM AUTHOR]
Copyright of Journal of Food Quality is the property of Wiley-Blackwell and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
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  Data: Suitability of Almond Bagasse Powder as a Wheat Flour Substitute in Biscuit Formulation.
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  Data: <searchLink fieldCode="AR" term="%22Duarte%2C+S%2E%22">Duarte, S.</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Harasym%2C+J%2E%22">Harasym, J.</searchLink><relatesTo>2</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Sánchez-García%2C+J%2E%22">Sánchez-García, J.</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Kelaidi%2C+M%2E%22">Kelaidi, M.</searchLink><relatesTo>3</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Betoret%2C+E%2E%22">Betoret, E.</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Betoret%2C+N%2E%22">Betoret, N.</searchLink><relatesTo>1</relatesTo> (AUTHOR)<i> noebeval@tal.upv.es</i><br /><searchLink fieldCode="AR" term="%22Addi%2C+Mohamed%22">Addi, Mohamed</searchLink> (AUTHOR)
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  Data: <searchLink fieldCode="JN" term="%22Journal+of+Food+Quality%22">Journal of Food Quality</searchLink>. 6/27/2024, Vol. 2024, p1-15. 15p.
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  Data: <searchLink fieldCode="DE" term="%22Functional+foods%22">Functional foods</searchLink><br /><searchLink fieldCode="DE" term="%22Rheology%22">Rheology</searchLink><br /><searchLink fieldCode="DE" term="%22Bagasse%22">Bagasse</searchLink><br /><searchLink fieldCode="DE" term="%22Almond%22">Almond</searchLink><br /><searchLink fieldCode="DE" term="%22Food+industry%22">Food industry</searchLink><br /><searchLink fieldCode="DE" term="%22Biscuits%22">Biscuits</searchLink><br /><searchLink fieldCode="DE" term="%22Flour%22">Flour</searchLink>
– Name: Abstract
  Label: Abstract
  Group: Ab
  Data: Almond bagasse, a by‐product derived from the production of almond vegetable drink, contains antioxidants, fibre, protein, and a high‐fat content, presenting itself as a potential functional ingredient for the food industry. This study aimed to assess the powder derived from almond bagasse as a suitable alternative in the formulation of bakery goods. Various formulations substituting wheat flour with almond bagasse powder, obtained by air drying or freeze‐drying at 10%, 15%, and 25%, were analysed in terms of technological and rheological properties. Furthermore, the physical and antioxidant attributes of biscuits with superior nutritional and functional values produced using these blends were examined. The results revealed significant changes in oil retention capacity, stability, and emulsifying activity, influenced by both the level of wheat flour replacement and the drying method used to obtain the almond bagasse powder. The most significant changes were observed in the emulsifying activity, which was zero in the wheat flour and showed values of 20% in the hot air‐dried almond bagasse powder and 59% in that obtained by freeze‐drying. In the blends, the values of this variable ranged from 1.8% to 7.1%. The highest value was obtained with a 25% replacement of wheat flour by freeze‐dried almond powder. On the other hand, the lack of starch and the high concentration of fat (around 25%) and insoluble fibre (higher than 20%) in the almond bagasse powder determined the viscoelastic behaviour of the hydrated blends. As the percentage of substitution with the almond bagasse powder increased, the final viscosity decreased, being reduced from 2302 MPa·s in the wheat flour to 873 MPa·s in the blend containing 25% hot air‐dried almond powder. It is worth noting that, the use of these blends for biscuit preparation resulted in a final product with a higher content of antioxidant components. The highest increase in antiradical capacity was 33% and was observed in the biscuits obtained with the mixture containing 25% hot air‐dried almond powder. [ABSTRACT FROM AUTHOR]
– Name: AbstractSuppliedCopyright
  Label:
  Group: Ab
  Data: <i>Copyright of Journal of Food Quality is the property of Wiley-Blackwell and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.)
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RecordInfo BibRecord:
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      – Type: doi
        Value: 10.1155/2024/7152554
    Languages:
      – Code: eng
        Text: English
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      Pagination:
        PageCount: 15
        StartPage: 1
    Subjects:
      – SubjectFull: Functional foods
        Type: general
      – SubjectFull: Rheology
        Type: general
      – SubjectFull: Bagasse
        Type: general
      – SubjectFull: Almond
        Type: general
      – SubjectFull: Food industry
        Type: general
      – SubjectFull: Biscuits
        Type: general
      – SubjectFull: Flour
        Type: general
    Titles:
      – TitleFull: Suitability of Almond Bagasse Powder as a Wheat Flour Substitute in Biscuit Formulation.
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            NameFull: Duarte, S.
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            NameFull: Harasym, J.
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            – D: 27
              M: 06
              Text: 6/27/2024
              Type: published
              Y: 2024
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              Value: 2024
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