ArticleFoods (Basel, Switzerland)2022
Almond Hull as a Functional Ingredient of Bread: Effects on Physico-Chemical, Nutritional, and Consumer Acceptability Properties.
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 13 papers.
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Who cites it
13 citing papers in PubMed.
- On the PbMolecules (Basel, Switzerland) · 2026Article
- Enrichment of Rice Flour with Almond Bagasse Powder: The Impact on the Physicochemical and Functional Properties of Gluten-Free Bread.Foods (Basel, Switzerland) · 2025Article
- Almond hull in lactation sows diet: impact on reproduction, nutrient digestibility, fecal score, milk content, and suckling piglet growth.Journal of animal science and technology · 2025Article
- Lipid-Lowering Potential of Almond Hulls (Quercetin, Baicalein, and Kaempferol): Insights from Network Pharmacology and Molecular Dynamics.Current issues in molecular biology · 2025Article
- Almond By-Products: A Comprehensive Review of Composition, Bioactivities, and Influencing Factors.Foods (Basel, Switzerland) · 2025Review
- Novel UHPLC-(+ESI)MS/MS Method for Determining Amygdalin, Prunasin and Total Cyanide in Almond Kernels and Hulls (Journal of agricultural and food chemistry · 2025Article
- Almond Hull Extract Valorization: From Waste to Food Recovery to CounteractFoods (Basel, Switzerland) · 2024Article
- Bread consumption trends in Poland: A socio-economic perspective and factors affecting current intake.Food science & nutrition · 2024Article
- Gut Microbiota Fermentation of Digested Almond-Psyllium-Flax Seed-Based Artisan Bread Promotes Mediterranean Diet-Resembling Microbial Community.Microorganisms · 2024Article
- Peanut hulls, an underutilized nutritious culinary ingredient: valorizing food waste for global food, health, and farm economies-a narrative review.Frontiers in nutrition · 2024Review
- Acute Oral Toxicity Evaluation of Almond Hull Powders in BALB/c Mice.Foods (Basel, Switzerland) · 2023Article
- Almond [Molecules (Basel, Switzerland) · 2023Article
- Polyphenol-Modified Starches and Their Applications in the Food Industry: Recent Updates and Future Directions.Foods (Basel, Switzerland) · 2022Review
Corrections and comments
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Authors and funding
6 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Hulls are the principal almond by-products and are rich in bioactive compounds, such as polyphenols and fibre. Generally, hulls are used as animal feed; however, because of their valuable chemical composition, alternative applications as a natural food ingredient and dietary supplement should be evaluated. The aim of this study was to assess the physico-chemical and nutritional characteristics and the consumer acceptability of bread produced by replacing 4% and 8% of wheat flour with almond hulls (AHs) obtained from six almond varieties at two ripening stages (green and mature). The use of AHs in bread production increased fibre content, polyphenol content, and antioxidant activity. In particular, bread containing mature AHs showed the highest quantities of fibre and sugars, mainly glucose, whereas bread containing green AHs showed the highest polyphenol content. The polyphenol content and antioxidant activity in bread containing green AHs were 272.88 mg GAE/100 g dry weight and 1145.32 μmol TE/100 g dry weight, respectively, of which 60.5% and 52% were bioaccessible after in vitro digestion. Bread containing AH powder showed slightly lower specific volume, darker crumb colour, and lower hardness than those of the control. Consumer evaluation indicated that breads with 8% AH powder were those with the most overall liking.
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