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Chemical and Sensory Properties of Waffles Supplemented with Almond Skins
Almonds are one of the most produced nuts worldwide and numerous studies have shown that they have nutritional and medicinal characteristics, which gives them the possibility of being applied in various products. However, several by-products are generated during their production, which have characte...
Autores principales: | , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
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MDPI
2023
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10419912/ https://www.ncbi.nlm.nih.gov/pubmed/37570644 http://dx.doi.org/10.3390/molecules28155674 |
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author | Oliveira, Ivo Marinho, Beatriz Szymanowska, Urszula Karas, Monika Vilela, Alice |
author_facet | Oliveira, Ivo Marinho, Beatriz Szymanowska, Urszula Karas, Monika Vilela, Alice |
author_sort | Oliveira, Ivo |
collection | PubMed |
description | Almonds are one of the most produced nuts worldwide and numerous studies have shown that they have nutritional and medicinal characteristics, which gives them the possibility of being applied in various products. However, several by-products are generated during their production, which have characteristics of interest but remain underutilised, namely, the almond skins. This work aimed to study samples of waffles supplemented with almond skins. The waffles were evaluated for their total polyphenol content, antioxidant capacity, total flavonoids, ortho-diphenols, soluble sugars, starch, texture, and colour. They were also sensorially evaluated using a panel of tasters specialised in this type of evaluation and a quantitative descriptive analysis test (QDA) sensory test. The results showed that the waffles with the highest levels of phenolic compounds as well as the highest antioxidant activity (by the ABTS, DPPH, and FRAP methods) were the waffles supplemented with 10% almond skin. The total phenol contents obtained for the prepared extracts varied between 0.127 mg GAE/g and 0.415 mg GAE/g, the flavonoid contents ranged from 0.067 mg CAE/g to 0.339 mg CAE/g and the ortho-diphenol contents varied between 0.163 mg ACE /g and 0.303 mg ACE/g. Regarding the quantification of soluble sugars, the values were presented in percentage of fresh weight, and ranged from 30.148 to 38.054%; regarding the quantification of starch, the percentages varied from 14.488 to 21.982%. Sensorially, we verified that the samples were statistically different in terms of the descriptors “colour”, “roasted aroma”, and “dissolubility”, with a higher score in these descriptors for the waffles with 10% of almond skin. This process of obtaining waffles, which can be industrialised, is interesting from both a nutritional point of view and for the possibility of creating new, differentiated, and innovative products. |
format | Online Article Text |
id | pubmed-10419912 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2023 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-104199122023-08-12 Chemical and Sensory Properties of Waffles Supplemented with Almond Skins Oliveira, Ivo Marinho, Beatriz Szymanowska, Urszula Karas, Monika Vilela, Alice Molecules Article Almonds are one of the most produced nuts worldwide and numerous studies have shown that they have nutritional and medicinal characteristics, which gives them the possibility of being applied in various products. However, several by-products are generated during their production, which have characteristics of interest but remain underutilised, namely, the almond skins. This work aimed to study samples of waffles supplemented with almond skins. The waffles were evaluated for their total polyphenol content, antioxidant capacity, total flavonoids, ortho-diphenols, soluble sugars, starch, texture, and colour. They were also sensorially evaluated using a panel of tasters specialised in this type of evaluation and a quantitative descriptive analysis test (QDA) sensory test. The results showed that the waffles with the highest levels of phenolic compounds as well as the highest antioxidant activity (by the ABTS, DPPH, and FRAP methods) were the waffles supplemented with 10% almond skin. The total phenol contents obtained for the prepared extracts varied between 0.127 mg GAE/g and 0.415 mg GAE/g, the flavonoid contents ranged from 0.067 mg CAE/g to 0.339 mg CAE/g and the ortho-diphenol contents varied between 0.163 mg ACE /g and 0.303 mg ACE/g. Regarding the quantification of soluble sugars, the values were presented in percentage of fresh weight, and ranged from 30.148 to 38.054%; regarding the quantification of starch, the percentages varied from 14.488 to 21.982%. Sensorially, we verified that the samples were statistically different in terms of the descriptors “colour”, “roasted aroma”, and “dissolubility”, with a higher score in these descriptors for the waffles with 10% of almond skin. This process of obtaining waffles, which can be industrialised, is interesting from both a nutritional point of view and for the possibility of creating new, differentiated, and innovative products. MDPI 2023-07-27 /pmc/articles/PMC10419912/ /pubmed/37570644 http://dx.doi.org/10.3390/molecules28155674 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 Oliveira, Ivo Marinho, Beatriz Szymanowska, Urszula Karas, Monika Vilela, Alice Chemical and Sensory Properties of Waffles Supplemented with Almond Skins |
title | Chemical and Sensory Properties of Waffles Supplemented with Almond Skins |
title_full | Chemical and Sensory Properties of Waffles Supplemented with Almond Skins |
title_fullStr | Chemical and Sensory Properties of Waffles Supplemented with Almond Skins |
title_full_unstemmed | Chemical and Sensory Properties of Waffles Supplemented with Almond Skins |
title_short | Chemical and Sensory Properties of Waffles Supplemented with Almond Skins |
title_sort | chemical and sensory properties of waffles supplemented with almond skins |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10419912/ https://www.ncbi.nlm.nih.gov/pubmed/37570644 http://dx.doi.org/10.3390/molecules28155674 |
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