Duarte Stevens, Sánchez-García Janaina, Harasym Joanna, Betoret Noelia
Instituto Universitario de Ingeniería de Alimentos-FoodUPV, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain.
Department of Biotechnology and Food Analysis, Wroclaw University of Economics and Business, 53-345 Wroclaw, Poland.
Foods. 2025 Jul 5;14(13):2382. doi: 10.3390/foods14132382.
Almond bagasse, a by-product of almond milk production, is rich in fibre, protein, polyunsaturated fatty acids, and bioactive compounds. Its incorporation into food products provides a sustainable approach to reducing food waste while improving nutritional quality. This study explored the impact of enriching rice flour with almond bagasse powders-either hot air-dried (HAD60) or lyophilised (LYO)-at substitution levels of 5%, 10%, 15%, 20%, 25%, and 30% (/), to assess effects on gluten-free bread quality. The resulting flour blends were analysed for their physicochemical, techno-functional, rheological, and antioxidant properties. Gluten-free breads were then prepared using these blends and evaluated fresh and after seven days of refrigerated storage. The addition of almond bagasse powders reduced moisture and water absorption capacities, while also darkening the bread colour, particularly in HAD60, due to browning from thermal drying. The LYO powder led to softer bread by disrupting the starch structure more than HAD60. All breads hardened after storage due to starch retrogradation. The incorporation of almond bagasse powder reduced the pasting behaviour-particularly at substitution levels of ≥ 25%-as well as the viscoelastic moduli of the flour blends, due to fibre competing for water and thereby limiting starch gelatinisation. Antioxidant capacity was significantly enhanced in HAD60 breads, particularly in the crust and at higher substitution levels, due to Maillard reactions. Furthermore, antioxidant degradation over time was less pronounced in formulations with higher substitution levels, with HAD60 proving more stable than LYO. Overall, almond bagasse powder improves the antioxidant profile and shelf-life of gluten-free bread, highlighting its value as a functional and sustainable ingredient.
杏仁渣是杏仁奶生产的副产品，富含纤维、蛋白质、多不饱和脂肪酸和生物活性化合物。将其添加到食品中为减少食物浪费同时提高营养质量提供了一种可持续的方法。本研究探讨了用热风干燥（HAD60）或冻干（LYO）的杏仁渣粉以5%、10%、15%、20%、25%和30%（/）的替代水平强化米粉对无麸质面包品质的影响。对所得的面粉混合物进行了物理化学、技术功能、流变学和抗氧化性能分析。然后用这些混合物制备无麸质面包，并在新鲜时和冷藏储存7天后进行评估。添加杏仁渣粉降低了水分和吸水性，同时还使面包颜色变深，特别是在HAD60中，这是由于热干燥导致的褐变。与HAD60相比，LYO粉通过更强烈地破坏淀粉结构使面包更柔软。储存后所有面包都因淀粉回生而变硬。由于纤维与水竞争从而限制淀粉糊化，添加杏仁渣粉降低了糊化行为，特别是在替代水平≥25%时，以及面粉混合物的粘弹性模量。HAD60面包的抗氧化能力显著增强，特别是在面包皮和较高替代水平时，这是由于美拉德反应。此外，在替代水平较高的配方中，抗氧化剂随时间的降解不太明显，HAD60比LYO更稳定。总体而言，杏仁渣粉改善了无麸质面包的抗氧化特性和保质期，突出了其作为功能性和可持续成分的价值。
