Almond cold-pressed oil by-product as ingredient for cookies with potential health benefits: chemical and sensory evaluation
Autor(a) principal: | |
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Data de Publicação: | 2018 |
Outros Autores: | , , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10198/20263 |
Resumo: | tNowadays, food security is a global concern and a great scientific challenge. Agro-industrial by-productscan be used as potential ingredients of innovative food products, contributing to solve this societaldemand. By-products of high specialty oils processing, for instance, have remarkable nutritional andorganoleptic properties. Accordingly, the partially delipidified almond flour (PDAF) remaining fromalmond oil extraction, was used as an alternative ingredient in a highly appreciated almond-based cookie(“almendrados”). For comparison purposes, four different “almendrados” formulations (one industrial,two with PDAF, and one with whole almond flour), were compared regarding nutritional composition,vitamin E and fatty acids profiles. To assess the cookie sensory properties, seventy-four consumers eval-uated “appearance”, “taste”, “sweetness”, “crunchiness”, “hardness”, “overall quality” using adequatehedonic scales. Fat and protein levels showed significant differences among industrial and the otherthree samples. Cookies with PDAF presented similar tocopherols and fatty acids to the traditional (moreexpensive) formulation, besides reaching the highest scores on “appearance”, “sweetness”, “hardness”,“overall quality” and “buying predisposition” parameters. Accordingly, the incorporation of PDAF mightrepresent an effective way of adding value to an industrial by-product, while providing a pleasant novelcookie formulation. |
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Almond cold-pressed oil by-product as ingredient for cookies with potential health benefits: chemical and sensory evaluationAlmondBy-productsCookie formulationFood securityPrincipal component analysistNowadays, food security is a global concern and a great scientific challenge. Agro-industrial by-productscan be used as potential ingredients of innovative food products, contributing to solve this societaldemand. By-products of high specialty oils processing, for instance, have remarkable nutritional andorganoleptic properties. Accordingly, the partially delipidified almond flour (PDAF) remaining fromalmond oil extraction, was used as an alternative ingredient in a highly appreciated almond-based cookie(“almendrados”). For comparison purposes, four different “almendrados” formulations (one industrial,two with PDAF, and one with whole almond flour), were compared regarding nutritional composition,vitamin E and fatty acids profiles. To assess the cookie sensory properties, seventy-four consumers eval-uated “appearance”, “taste”, “sweetness”, “crunchiness”, “hardness”, “overall quality” using adequatehedonic scales. Fat and protein levels showed significant differences among industrial and the otherthree samples. Cookies with PDAF presented similar tocopherols and fatty acids to the traditional (moreexpensive) formulation, besides reaching the highest scores on “appearance”, “sweetness”, “hardness”,“overall quality” and “buying predisposition” parameters. Accordingly, the incorporation of PDAF mightrepresent an effective way of adding value to an industrial by-product, while providing a pleasant novelcookie formulation.AcknowledgmentsThe work was supported by UID/QUI/50006/2019and UID/AGR/00690/2019 with funding from FCT/MCTES.J.C.M. Barreira is grateful for his CEEC contract. M. Antó-nia Nunes (SFRH/BD/130131/2017), and F.B. Pimentel(SFRH/BD/109042/2015) thank FCT and European Social Fundthrough Programa Operacional Capital Humano.Biblioteca Digital do IPBBarreira, João C.M.Nunes, M. AntóniaSilva, Beatriz Vieira daPimentel, Filipa B.Costa, Anabela S.G.Alvarez-Ortí, M.Pardo, J.E.Oliveira, Beatriz2018-01-19T10:00:00Z20192019-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10198/20263engBarreira, João C.M.; Nunes, M. Antónia; da Silva, Beatriz Vieira; Pimentel, Filipa B.; Costa, Anabela S.G.; Alvarez-Ortí, M.; Pardo, J. E.; Oliveira, M. Beatriz P.P. (2019). Almond cold-pressed oil by-product as ingredient for cookies with potential health benefits: Chemical and sensory evaluation. Food Science and Human Wellness. ISSN 2213-4530. 8:3, p. 292-29810.1016/j.fshw.2019.07.002info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-11-21T10:46:10Zoai:bibliotecadigital.ipb.pt:10198/20263Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T23:11:03.328425Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Almond cold-pressed oil by-product as ingredient for cookies with potential health benefits: chemical and sensory evaluation |
title |
Almond cold-pressed oil by-product as ingredient for cookies with potential health benefits: chemical and sensory evaluation |
spellingShingle |
Almond cold-pressed oil by-product as ingredient for cookies with potential health benefits: chemical and sensory evaluation Barreira, João C.M. Almond By-products Cookie formulation Food security Principal component analysis |
title_short |
Almond cold-pressed oil by-product as ingredient for cookies with potential health benefits: chemical and sensory evaluation |
title_full |
Almond cold-pressed oil by-product as ingredient for cookies with potential health benefits: chemical and sensory evaluation |
title_fullStr |
Almond cold-pressed oil by-product as ingredient for cookies with potential health benefits: chemical and sensory evaluation |
title_full_unstemmed |
Almond cold-pressed oil by-product as ingredient for cookies with potential health benefits: chemical and sensory evaluation |
title_sort |
Almond cold-pressed oil by-product as ingredient for cookies with potential health benefits: chemical and sensory evaluation |
author |
Barreira, João C.M. |
author_facet |
Barreira, João C.M. Nunes, M. Antónia Silva, Beatriz Vieira da Pimentel, Filipa B. Costa, Anabela S.G. Alvarez-Ortí, M. Pardo, J.E. Oliveira, Beatriz |
author_role |
author |
author2 |
Nunes, M. Antónia Silva, Beatriz Vieira da Pimentel, Filipa B. Costa, Anabela S.G. Alvarez-Ortí, M. Pardo, J.E. Oliveira, Beatriz |
author2_role |
author author author author author author author |
dc.contributor.none.fl_str_mv |
Biblioteca Digital do IPB |
dc.contributor.author.fl_str_mv |
Barreira, João C.M. Nunes, M. Antónia Silva, Beatriz Vieira da Pimentel, Filipa B. Costa, Anabela S.G. Alvarez-Ortí, M. Pardo, J.E. Oliveira, Beatriz |
dc.subject.por.fl_str_mv |
Almond By-products Cookie formulation Food security Principal component analysis |
topic |
Almond By-products Cookie formulation Food security Principal component analysis |
description |
tNowadays, food security is a global concern and a great scientific challenge. Agro-industrial by-productscan be used as potential ingredients of innovative food products, contributing to solve this societaldemand. By-products of high specialty oils processing, for instance, have remarkable nutritional andorganoleptic properties. Accordingly, the partially delipidified almond flour (PDAF) remaining fromalmond oil extraction, was used as an alternative ingredient in a highly appreciated almond-based cookie(“almendrados”). For comparison purposes, four different “almendrados” formulations (one industrial,two with PDAF, and one with whole almond flour), were compared regarding nutritional composition,vitamin E and fatty acids profiles. To assess the cookie sensory properties, seventy-four consumers eval-uated “appearance”, “taste”, “sweetness”, “crunchiness”, “hardness”, “overall quality” using adequatehedonic scales. Fat and protein levels showed significant differences among industrial and the otherthree samples. Cookies with PDAF presented similar tocopherols and fatty acids to the traditional (moreexpensive) formulation, besides reaching the highest scores on “appearance”, “sweetness”, “hardness”,“overall quality” and “buying predisposition” parameters. Accordingly, the incorporation of PDAF mightrepresent an effective way of adding value to an industrial by-product, while providing a pleasant novelcookie formulation. |
publishDate |
2018 |
dc.date.none.fl_str_mv |
2018-01-19T10:00:00Z 2019 2019-01-01T00:00:00Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10198/20263 |
url |
http://hdl.handle.net/10198/20263 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Barreira, João C.M.; Nunes, M. Antónia; da Silva, Beatriz Vieira; Pimentel, Filipa B.; Costa, Anabela S.G.; Alvarez-Ortí, M.; Pardo, J. E.; Oliveira, M. Beatriz P.P. (2019). Almond cold-pressed oil by-product as ingredient for cookies with potential health benefits: Chemical and sensory evaluation. Food Science and Human Wellness. ISSN 2213-4530. 8:3, p. 292-298 10.1016/j.fshw.2019.07.002 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.source.none.fl_str_mv |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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