Oliveira Ivo, Marinho Beatriz, Szymanowska Urszula, Karas Monika, Vilela Alice
CITAB, Centre for the Research and Technology of Agro-Environmental and Biological Sciences and Inov4Agro, Department of Applied Biology, Institute for Innovation, Capacity Building and Sustainability of Agrifood Production, School of Life and Environmental Sciences, University of Trás-os-Montes and Alto Douro, Quinta dos Prados, 5000-801 Vila Real, Portugal.
University of Trás-os-Montes and Alto Douro, Quinta dos Prados, 5000-801 Vila Real, Portugal.
Molecules. 2023 Jul 27;28(15):5674. doi: 10.3390/molecules28155674.
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, -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 -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.
杏仁是全球产量最高的坚果之一，众多研究表明，杏仁具有营养和药用特性，这使其有可能应用于各种产品中。然而，在杏仁生产过程中会产生几种副产品，它们具有令人感兴趣的特性，但仍未得到充分利用，即杏仁皮。这项工作旨在研究添加了杏仁皮的华夫饼样品。对华夫饼的总多酚含量、抗氧化能力、总黄酮、二酚、可溶性糖、淀粉、质地和颜色进行了评估。还使用了一组专门从事此类评估的品尝员进行感官评估，并进行了定量描述分析测试（QDA）感官测试。结果表明，酚类化合物含量最高以及抗氧化活性最高（通过ABTS、DPPH和FRAP方法）的华夫饼是添加了10%杏仁皮的华夫饼。制备的提取物的总酚含量在0.127毫克没食子酸当量/克至0.415毫克没食子酸当量/克之间，黄酮含量在0.067毫克儿茶素当量/克至0.339毫克儿茶素当量/克之间，二酚含量在0.163毫克阿魏酸当量/克至0.303毫克阿魏酸当量/克之间。关于可溶性糖的定量，其值以鲜重百分比表示，范围为30.148%至38.054%；关于淀粉的定量，百分比在14.488%至21.982%之间。在感官方面，我们验证了样品在“颜色”、“烘焙香气”和“溶解性”等描述符方面存在统计学差异，添加10%杏仁皮的华夫饼在这些描述符上得分更高。从营养角度以及创造新的、有差异的和创新产品的可能性来看，这种可工业化生产华夫饼的过程很有意义。
