ArticlePlant foods for human nutrition (Dordrecht, Netherlands)2021
Composition and Physicochemical Characterization of Walnut Flour, a By-product of Oil Extraction.
Article in Plant foods for human nutrition (Dordrecht, Netherlands), 2021. 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.
- Kañiwa, an Emerging Andean Grain: Nutritional Profile, Processing Technologies, Food Applications, Challenges and Opportunities for the Food Industry.Plant foods for human nutrition (Dordrecht, Netherlands) · 2026Review
- Power from the press cake: a scoping and compositional review of defatted nut and seed powders with regards to sports nutrition.Frontiers in nutrition · 2026Review
- 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
- Oil Extraction Systems Influence the Techno-Functional and Nutritional Properties of Pistachio Processing By-Products.Foods (Basel, Switzerland) · 2025Article
- Characterization and Techno-Functional Properties of High Protein Walnut Flour from an Oil by-Product.Plant foods for human nutrition (Dordrecht, Netherlands) · 2024Article
- The Possibility of Using Oil Pomace as a Substitute for Walnuts (Foods (Basel, Switzerland) · 2024Article
- The Antioxidant Activities In Vitro and In Vivo and Extraction Conditions Optimization of Defatted Walnut Kernel Extract.Foods (Basel, Switzerland) · 2023Article
- Valorization of Local Legumes and Nuts as Key Components of the Mediterranean Diet.Foods (Basel, Switzerland) · 2022Review
- Elaboration of Cookies Using Oils and Flours from Seeds and Nuts: Effects on Technological, Nutritional and Consumer Aspects.Foods (Basel, Switzerland) · 2022Article
- Byproducts (Flour, Meals, and Groats) from the Vegetable Oil Industry as a Potential Source of Antioxidants.Foods (Basel, Switzerland) · 2022Article
- An overview of walnuts application as a plant-based.Frontiers in endocrinology · 2022Review
Corrections and comments
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Authors and funding
2 authors.
Funding
Abstract
The by-product of walnut oil (Juglans regia L.) extraction is a press cake rich in polyunsaturated fatty acids and other bioactive compounds. From this cake, walnut flour is obtained by a milling process. The composition and a physicochemical characterization of walnut flour was performed: proximal composition, mineral content, and fatty acid and amino acid profiles were measured. Besides, antioxidant capacity and water and oil holding capacities were determined. Walnut flour has 55% of lipids with an optimum w6/w3 ratio, a good lysine/arginine ratio, and high levels of antioxidants that contribute to its oxidative stability, the estimated shelf life being 16 months. In regards to interaction with other ingredients, walnut flour retained 258 and 70% (w/w) of water and oil, respectively. Therefore, these results show that walnut flour is a good source of micro- and macronutrients, compared to flours commonly used in breadmaking. Also, walnut flour has good technofunctional properties and thus its incorporation could improve the nutritional and technological characteristics of new bakery products.
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Registered trials
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