Almond flour a by-product of oil extraction: nutritional characterisation and impact on rheological properties of premixes for bakery products

Abstract

The press cake of almond oil extraction contains macro- and micronutrients of high nutritional quality. From the milling of this press cake, almond flour (AF) is obtained. The objectives of this work were to evaluate the nutritional and techno-functional properties of AF and the impact of AF (10%, 20% and 30%) addition on rheological and techno-functional properties of wheat flour, and maize and potato starches. AF presented a high level of lipids (43.56%), oleic acid being the major one. However, AF presented a long estimated shelf life (18 months). Also, AF was a good source of Mg, P, Cu, Fe, Mn and Zn. Moreover, AF added to wheat flour reduced water absorption and dough farinograph stability. Besides, AF caused a reduction of starch swelling and retrogradation, evidenced by lower peak viscosity and setback values in the viscoamylograph curves of wheat flour; maize and potato starches. This study showed the potential impact of AF use for the development of new bakery products.