Almond okara as a valuable ingredient in biscuit preparation.

Davide De Angelis Antonella Pasqualone Giacomo Squeo Carmine Summo

Published in: Journal of the science of food and agriculture (2022)

Almond okara is a valuable by-product that can be easily used as an ingredient for biscuit preparation, exploiting its fiber, protein and lipid content to improve the nutritional value of food, with a limited impact on the sensory properties. © 2022 Society of Chemical Industry.

Keyphrases

molecularly imprinted
fatty acid
protein protein
amino acid
binding protein
human health
mass spectrometry
climate change
simultaneous determination