Abstract
Hulls are the principal almond by-products and are rich in bioactive compounds, such as polyphenols and fibre. Generally, hulls are used as animal feed; however, because of their valuable chemical composition, alternative applications as a natural food ingredient and dietary supplement should be evaluated. The aim of this study was to assess the physico-chemical and nutritional characteristics and the consumer acceptability of bread produced by replacing 4% and 8% of wheat flour with almond hulls (AHs) obtained from six almond varieties at two ripening stages (green and mature). The use of AHs in bread production increased fibre content, polyphenol content, and antioxidant activity. In particular, bread containing mature AHs showed the highest quantities of fibre and sugars, mainly glucose, whereas bread containing green AHs showed the highest polyphenol content. The polyphenol content and antioxidant activity in bread containing green AHs were 272.88 mg GAE/100 g dry weight and 1145.32 μmol TE/100 g dry weight, respectively, of which 60.5% and 52% were bioaccessible after in vitro digestion. Bread containing AH powder showed slightly lower specific volume, darker crumb colour, and lower hardness than those of the control. Consumer evaluation indicated that breads with 8% AH powder were those with the most overall liking.
Highlights
The almond tree (Prunus dulcis (Mill.) D.A
A new bread formulation enriched at two concentrations (4% and 8%) with almond hulls (AHs) powders obtained from different almond cultivars was developed and evaluated
The results showed that the incorporation of AH powders significantly improved the fibre, ash, total phenolic content (TPC), radical-scavenging activity (RSA), and fat content of the bread
Summary
The almond tree (Prunus dulcis (Mill.) D.A. Webb, Prunus amygdalus Batch, or Amygdalus communis L.) is one of the most popular nut trees worldwide and ranks number-one in nut production with over 3 million tonnes of almond fruits yearly produced throughout an area of over 2 million ha [1]. The kernel, the edible part of the almond, is a seed with two large cotyledons; it is consumed worldwide unblanched (with the skin) or blanched (without the skin) raw, cooked, or dry-roasted, and whole, sliced, or ground. It is extensively consumed as a snack or used in food preparation, especially in confectioneries, bakeries, and chocolates, as well as in pharmaceutical and cosmetic applications. The almond hull is dry and obtained during the harvesting of mature almonds In some countries such as Tunisia, almonds have been harvested green in order to produce a special almond oil. There is a production of green hull removed before the oil extraction
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