Use of Almond Skins to Improve Nutritional and Functional Properties of Biscuits: An Example of Upcycling.

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* a

SUBMITTER: Pasqualone A 

PROVIDER: S-EPMC7699943 | biostudies-literature | 2020 Nov

REPOSITORIES: biostudies-literature