Functional, Antioxidant Activity and Thermal Characteristics of Nutritious Snacks Containing Almond Processing By-Products

Abstract

Extrusion cooking was performed to evaluate the use of agroindustrial and food waste for the development of functional snacks. Almond (Amygdalus communis L.) oil cake (AOC), which is a by-product of oil extraction, is rich in antioxidants and protein and fber contents. Te efects of extrusion conditions, feed moisture content (12–16%), screw speed (120–220 rpm), and AOC replacement (10: 30%) on antioxidant activity, TPC, SME, functional properties, and melting enthalpy were investigated. WAI, WSI, and SME of the extrudates decreased with the addition of AOC, while the antioxidant activity, TPC, melting enthalpy, and SDF increased with the increase of AOC content. Increasing the screw speed had negative efects on the antioxidant activity and TPC and positive efects on the WSI, SME, and SDF of the snacks. Optimum extruded products were obtained at an AOC content of 28%, a moisture content of 12%, and a screw speed of 120 rpm screw speed with 0.876 desirability. Tus, pufed products containing AOC would be a nutraceutical food that is a good source of phenolic components.