{"database":"biostudies-literature","file_versions":[],"scores":null,"additional":{"submitter":["Pop A"],"funding":["Unitatea Executiva pentru Finantarea Invatamantului Superior, a Cercetarii, Dezvoltarii si Inovarii"],"pagination":["E2214"],"full_dataset_link":["https://www.ebi.ac.uk/biostudies/studies/S-EPMC7249020"],"repository":["biostudies-literature"],"omics_type":["Unknown"],"volume":["25(9)"],"pubmed_abstract":["Walnut oilcake is a low-cost by-product of the edible oil industry but at the same time it is a valuable source of dietary fiber, natural antioxidants, and polyunsaturated fatty acids. In the context of health-friendly confectionary food products and to reduce the production cost, the aim of this study was to investigate the effect of walnut oilcake by-product on the quality characteristics and volatile profile of modified macarons. For this purpose, GC-MS and ITEX/GC-MS techniques were used to obtain the fatty acids methyl esters and the volatile profiles; physicochemical analyzes were performed to determine the nutritional characteristics and a nine-point hedonic scale test was performed for the sensory characteristics. The substitution of almond flour with 0%, 10%, 25% and 50% walnut oi"],"journal":["Molecules (Basel, Switzerland)"],"pubmed_title":["Quality Characteristics and Volatile Profile of Macarons Modified with Walnut Oilcake By-product."],"pmcid":["PMC7249020"],"funding_grant_id":["PN-III-P2-2.1-CI-2017-0743"],"pubmed_authors":["Popescu I","Chis MS","Pop A","Salanta L","Socaci SA","Muresan V","Berbecea A","Paucean A","Man SM","Muste S","Alexa E"],"additional_accession":[]},"is_claimable":false,"name":"Quality Characteristics and Volatile Profile of Macarons Modified with Walnut Oilcake By-product.","description":"Walnut oilcake is a low-cost by-product of the edible oil industry but at the same time it is a valuable source of dietary fiber, natural antioxidants, and polyunsaturated fatty acids. In the context of health-friendly confectionary food products and to reduce the production cost, the aim of this study was to investigate the effect of walnut oilcake by-product on the quality characteristics and volatile profile of modified macarons. For this purpose, GC-MS and ITEX/GC-MS techniques were used to obtain the fatty acids methyl esters and the volatile profiles; physicochemical analyzes were performed to determine the nutritional characteristics and a nine-point hedonic scale test was performed for the sensory characteristics. The substitution of almond flour with 0%, 10%, 25% and 50% walnut oi","dates":{"release":"2020-01-01T00:00:00Z","publication":"2020 May","modification":"2025-04-04T22:22:13.499Z","creation":"2020-06-14T07:06:13Z"},"accession":"S-EPMC7249020","cross_references":{"pubmed":["32397336"],"doi":["10.3390/molecules25092214"]}}