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Hazelnut Skin Waste as a Functional Ingredient to Nutritionally Improve a Classic Shortbread Cookie Recipe
Hazelnut skin (HS) is a byproduct of hazelnut processing (2.5% of total kernel) and becomes a food waste despite its high content of antioxidants, unsaturated fats, and fibers. Classic shortbread cookies have a large worldwide market, even if their nutritional composition does not meet nutritional g...
Autores principales: | , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2023
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10379165/ https://www.ncbi.nlm.nih.gov/pubmed/37509866 http://dx.doi.org/10.3390/foods12142774 |
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author | Costantini, Lara Frangipane, Maria Teresa Molinari, Romina Garzoli, Stefania Massantini, Riccardo Merendino, Nicolò |
author_facet | Costantini, Lara Frangipane, Maria Teresa Molinari, Romina Garzoli, Stefania Massantini, Riccardo Merendino, Nicolò |
author_sort | Costantini, Lara |
collection | PubMed |
description | Hazelnut skin (HS) is a byproduct of hazelnut processing (2.5% of total kernel) and becomes a food waste despite its high content of antioxidants, unsaturated fats, and fibers. Classic shortbread cookies have a large worldwide market, even if their nutritional composition does not meet nutritional guidelines due to the high content of saturated fats. In the present study, after the nutritional evaluation of four different HS varieties, 5% and 10% ratios of HS of the Tonda Gentile Romana variety were integrated into a classic shortbread cookie recipe, proportionally replacing the butter amount with the unsaturated fats naturally present in HS. The 10% HS addition determined a 20% increase in the monounsaturated oleic acid and a 15.7% decrease in the saturated palmitic acid, in addition to a significant ash increase. The sensory analysis revealed higher consumer acceptance of the 5% formulation, with scores comparable to the control. Although the 10% formulation obtained lower scores for consumer acceptance, 35% of the interviewed population said they would purchase it, indicating that this product, beyond the ethical dimension of using a food waste matrix to promote the circular economy, can attract the commercial interest of part of the population. |
format | Online Article Text |
id | pubmed-10379165 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2023 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-103791652023-07-29 Hazelnut Skin Waste as a Functional Ingredient to Nutritionally Improve a Classic Shortbread Cookie Recipe Costantini, Lara Frangipane, Maria Teresa Molinari, Romina Garzoli, Stefania Massantini, Riccardo Merendino, Nicolò Foods Article Hazelnut skin (HS) is a byproduct of hazelnut processing (2.5% of total kernel) and becomes a food waste despite its high content of antioxidants, unsaturated fats, and fibers. Classic shortbread cookies have a large worldwide market, even if their nutritional composition does not meet nutritional guidelines due to the high content of saturated fats. In the present study, after the nutritional evaluation of four different HS varieties, 5% and 10% ratios of HS of the Tonda Gentile Romana variety were integrated into a classic shortbread cookie recipe, proportionally replacing the butter amount with the unsaturated fats naturally present in HS. The 10% HS addition determined a 20% increase in the monounsaturated oleic acid and a 15.7% decrease in the saturated palmitic acid, in addition to a significant ash increase. The sensory analysis revealed higher consumer acceptance of the 5% formulation, with scores comparable to the control. Although the 10% formulation obtained lower scores for consumer acceptance, 35% of the interviewed population said they would purchase it, indicating that this product, beyond the ethical dimension of using a food waste matrix to promote the circular economy, can attract the commercial interest of part of the population. MDPI 2023-07-21 /pmc/articles/PMC10379165/ /pubmed/37509866 http://dx.doi.org/10.3390/foods12142774 Text en © 2023 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Costantini, Lara Frangipane, Maria Teresa Molinari, Romina Garzoli, Stefania Massantini, Riccardo Merendino, Nicolò Hazelnut Skin Waste as a Functional Ingredient to Nutritionally Improve a Classic Shortbread Cookie Recipe |
title | Hazelnut Skin Waste as a Functional Ingredient to Nutritionally Improve a Classic Shortbread Cookie Recipe |
title_full | Hazelnut Skin Waste as a Functional Ingredient to Nutritionally Improve a Classic Shortbread Cookie Recipe |
title_fullStr | Hazelnut Skin Waste as a Functional Ingredient to Nutritionally Improve a Classic Shortbread Cookie Recipe |
title_full_unstemmed | Hazelnut Skin Waste as a Functional Ingredient to Nutritionally Improve a Classic Shortbread Cookie Recipe |
title_short | Hazelnut Skin Waste as a Functional Ingredient to Nutritionally Improve a Classic Shortbread Cookie Recipe |
title_sort | hazelnut skin waste as a functional ingredient to nutritionally improve a classic shortbread cookie recipe |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10379165/ https://www.ncbi.nlm.nih.gov/pubmed/37509866 http://dx.doi.org/10.3390/foods12142774 |
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