食品加工与技术杂志

抽象的

Effect of Almond and Pistachio Juices Processing By-Products on Physicochemical, Sensorial and Textural Properties of Cookies

Assaâd Sila, Nadia Bayar, Imen Ghazala, Nadhem Sayari, Ellouz-Chaabouni S, Ali Bougatef and Ellouz-Ghorbel R

The aims of the present work were to study the composition of almond and pistachio juices processing by-products and their use in cookies formulation. These by-products have relatively high carbohydrate, protein, fat, calcium and magnesium contents. There were slight difference (p>0.05) in essential amino acid contents between almond by-products and pistachio by-products and also both juices processing by-products showed contains polyunsaturated fatty acids (22.43% in almond juices by-products processing (ABP) and 20.83% in pistachio juices by-products processing (PBP). The incorporation of ABP and PBP in the formulation of cookies did not affect physical and textural parameters. This study suggested that almond and pistachio juices processing by-products may be alternative additives in food, pharmaceuticals and cosmetic preparations.