ArticleMolecules (Basel, Switzerland)2020
Quality Characteristics and Volatile Profile of Macarons Modified with Walnut Oilcake By-product.
Article in Molecules (Basel, Switzerland), 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 12 papers.
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Who cites it
12 citing papers in PubMed.
- Lipids from Oilcakes-High Quality Ingredients for Functional Food Products.Molecules (Basel, Switzerland) · 2025Review
- Fortification of Durum Wheat Pasta with Nut Oil Cake: Effects on Nutritional and Technological Properties.Molecules (Basel, Switzerland) · 2025Article
- Quality Attributes, Structural Characteristics, and Functional Properties of Brewer's Spent Grain Protein Concentrates as Affected by Alkaline and Pulsed Electric Field-Assisted Extraction.Foods (Basel, Switzerland) · 2025Article
- The Possibility of Using Oil Pomace as a Substitute for Walnuts (Foods (Basel, Switzerland) · 2024Article
- Current Trends in Food Processing By-Products as Sources of High Value-Added Compounds in Food Fortification.Foods (Basel, Switzerland) · 2024Review
- Physico-Chemical, Textural and Sensory Evaluation of Emulsion Gel Formulated with By-Products from the Vegetable Oil Industry.Gels (Basel, Switzerland) · 2023Article
- Innovative applications and therapeutic potential of oilseeds and their by-products: An eco-friendly and sustainable approach.Food science & nutrition · 2023Review
- Crickets (Foods (Basel, Switzerland) · 2023Article
- Fermentative Liberation of Ellagic Acid from Walnut Press Cake Ellagitannins.Foods (Basel, Switzerland) · 2022Article
- Lupin (Foods (Basel, Switzerland) · 2022Article
- The Impact of Insect Flour on Sourdough Fermentation-Fatty Acids, Amino-Acids, Minerals and Volatile Profile.Insects · 2022Article
- Composition and Physicochemical Characterization of Walnut Flour, a By-product of Oil Extraction.Plant foods for human nutrition (Dordrecht, Netherlands) · 2021Article
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Authors and funding
11 authors.
Funding
Abstract
Walnut oilcake is a low-cost by-product of the edible oil industry but at the same time it is a valuable source of dietary fiber, natural antioxidants, and polyunsaturated fatty acids. In the context of health-friendly confectionary food products and to reduce the production cost, the aim of this study was to investigate the effect of walnut oilcake by-product on the quality characteristics and volatile profile of modified macarons. For this purpose, GC-MS and ITEX/GC-MS techniques were used to obtain the fatty acids methyl esters and the volatile profiles; physicochemical analyzes were performed to determine the nutritional characteristics and a nine-point hedonic scale test was performed for the sensory characteristics. The substitution of almond flour with 0%, 10%, 25% and 50% walnut oilcake powder increased the fiber, total phenolic content, and antioxidant capacity. Hedonic scores of the macaron samples made with different percentage of walnut oilcake decreased to additions of over 10%. Moreover, this result is emphasized by Pearson's correlation parameters indicating as optimal addition for modified macarons, percentages up to 10% of walnut oilcake. This approach could reduce the costs related to the acquisition of the ingredients due to the oilcake price which is 3% of the almonds flour price.
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