Application of almond oilseed cake (Prunus dulcis) for improving shortcrust pastry properties

Abstract

Shortcrust pastry products are widely consumed due to their sensory appeal and accessibility. However, their nutritional profile is often unbalanced, with high levels of saturated fats and sugars, and minimal amounts of protein and dietary fibre. The present study investigates the potential of almond oilseed cake (Prunus dulcis), a by-product of the local fat and oil industry, to enhance the nutritional quality of shortcrust pastry while preserving its sensory attributes. Three formulations were developed: a control (100% wheat flour), a full substitution with almond oilsee cake (100%) and a 1:1 blend. Xanthan gum was used in oilcake-rich samples to improve dough stability, and the fat content was reduced by 20% due to the intrinsic lipid content of the oilseed cake. Results showed that 100% oilseed cake substitution led to a denser texture and slight bitterness, whereas the 1:1 mixture yielded optimal sensory characteristics: light cocoa notes, uniform texture, and no bitterness. Nutritional analysis revealed a 1.5-fold increase in protein (6.91 g/100 g vs. 5.60 g) and a 30-fold increase in fibre (0.79 g vs. 0.05 g), with a 27% reduction in total carbohydrates. These findings support the use of almond oilseed cake as a functional ingredient in pastry production, improving product quality and contributing to sustainable food systems through by-product valorization.