Abstract
The goals of this research were determined the proximate composition, physico-chemical, techno-functional properties, the polyphenolic profile, the organic acids and sugar content and the antioxidant capacities of flours obtained from almonds skins var. comuna (ASFC) and var. fritz (ASFF) coproducts produced in Turrón industry. The chemical composition and physico-chemical properties (pH, water activity and color) were determined. The water holding, oil holding and swelling capacities were also determined, as well as the polyphenolic profile. For the antioxidant capacity, four different assays were used namely: 2,2-diphenyl-1-picrylhydrazyl radical scavenging assay (DPPH•); Ferrous ions chelating activity (FIC); Ferric reducing antioxidant power (FRAP) and 2,2′-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging assay (ABTS•+). The flours obtained from ASFC and ASFF had a high content of dietary fiber (70.50 and 69.83 g/100 g, respectively). The polyphenolic profile, determined by High Performance Liquid Chromatography, identified 21 and 19 polyphenolic compounds in both ASFC and ASFF, being epicatechin and catechin the most abundant compounds. In reference to the antioxidant capacity regards, with all methods assayed except FRAP, ASFC had higher antioxidant activity than ASFF. These coproducts show good technological and antioxidant properties, which makes them a good alternative for its use in the development of new foods.
Highlights
The seeds produced be almond tree (Prunus dulcis (Mill.) D.A
The aim of this research was determined: the proximate composition as well as the physico-chemical and techno-functional properties; the polyphenolic profile; the organic acids and sugar content and the antioxidant capacities of flours obtained from almonds skins coproducts produced in Turrón industry to establish its use as potential ingredient in the development of novel food products
Results were expressed as mg Trolox Equivalents (TE)/g of almond skin
Summary
The seeds produced be almond tree (Prunus dulcis (Mill.) D.A. Webb) family Rosaceae, are usually consumed crude, toasted or fried they could be part, like ingredient, of diverse foods for example ice creams, desserts sauces as well as typical Spanish sweets such as turrón and mazapán.in Spain, almost 32,000 t turrón and mazapán are destined to the national market every year, while for exports are destined approximately 5000 t. The seeds produced be almond tree (Prunus dulcis (Mill.) D.A. Webb) family Rosaceae, are usually consumed crude, toasted or fried they could be part, like ingredient, of diverse foods for example ice creams, desserts sauces as well as typical Spanish sweets such as turrón and mazapán. Turrón and mazapán are typical Spanish sweet products elaborate using as ingredients almonds, sugar and honey and manufactured in traditional ways. For mazapán the content of almond must be 50%. To elaborate these confectionery products, skinless almond must be used. Skinless almonds usually are achieved by separating the tegument by soaking and they are peeling without any thermal treatment [1]
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
