Efectul făinii de nucă (Juglans Regia L.) asupra calității biscuiților

Abstract

Vegetable meals, by-products of the extraction of oils from seeds, play a crucial role in animal nutrition and the food industry [1]. Walnut meal is a concentrate of proteins and carbohydrates. In walnut meal, the amino acids are represented by valine (43-55%), isoleucine (20-41%), phenylalanine (19-78%) and leucine (15-17%). [1]. Also, 100 g of walnut meal contains the daily dose of vitamin B6 (26%), vitamin B1 (23%), folic acid (25%), magnesium (39%), phosphorus (34%), copper (79%) and a full daily dose of manganese [1]. The specialized literature attests that walnut meal is a valuable source of polyphenols and other components that have antioxidant activity [1]. Walnut meal with a relevant chemical composition can be widely used to obtain food products with high nutritional value and to manufacture functional products [2]. In this context, it was of interest to study the influence of walnut meal flour (WMF) (Juglans regia L.) in the manufacture of biscuits and its effect on sensory and physico-chemical quality, CIELab parameters and microbiological stability during storage.