Composition and Physicochemical Characterization of Walnut Flour, a By‑product of Oil Extraction

The by-product of walnut oil (Juglans regia L.) extraction is a press cake rich in polyunsaturated fatty acids and other bioactive compounds. From this cake, walnut flour is obtained by a milling process. The composition and a physicochemical characterization of walnut flour was performed: proximal...

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Autores principales: Burbano Moreano, Juan José, Correa, María Jimena
Formato: Articulo
Lenguaje:Inglés
Publicado: 2021
Materias:
Química
Juglans regia L.
Unsaturated fatty acids
Antioxidant capacity
Shelf life
Acceso en línea:http://sedici.unlp.edu.ar/handle/10915/150706
Aporte de:
SEDICI (UNLP) de Universidad Nacional de La Plata
id I19-R120-10915-150706
record_format dspace
institution Universidad Nacional de La Plata
institution_str I-19
repository_str R-120
collection SEDICI (UNLP)
language Inglés
topic Química
Juglans regia L.
Unsaturated fatty acids
Antioxidant capacity
Shelf life
spellingShingle Química
Juglans regia L.
Unsaturated fatty acids
Antioxidant capacity
Shelf life
Burbano Moreano, Juan José
Correa, María Jimena
Composition and Physicochemical Characterization of Walnut Flour, a By‑product of Oil Extraction
topic_facet Química
Juglans regia L.
Unsaturated fatty acids
Antioxidant capacity
Shelf life
description The by-product of walnut oil (Juglans regia L.) extraction is a press cake rich in polyunsaturated fatty acids and other bioactive compounds. From this cake, walnut flour is obtained by a milling process. The composition and a physicochemical characterization of walnut flour was performed: proximal composition, mineral content, and fatty acid and amino acid profiles were measured. Besides, antioxidant capacity and water and oil holding capacities were determined. Walnut flour has 55% of lipids with an optimum w6/w3 ratio, a good lysine/arginine ratio, and high levels of antioxidants that contribute to its oxidative stability, the estimated shelf life being 16 months. In regards to interaction with other ingredients, walnut flour retained 258 and 70% (w/w) of water and oil, respectively. Therefore, these results show that walnut flour is a good source of micro- and macronutrients, compared to flours commonly used in breadmaking. Also, walnut flour has good technofunctional properties and thus its incorporation could improve the nutritional and technological characteristics of new bakery products.
format Articulo
Articulo
author Burbano Moreano, Juan José
Correa, María Jimena
author_facet Burbano Moreano, Juan José
Correa, María Jimena
author_sort Burbano Moreano, Juan José
title Composition and Physicochemical Characterization of Walnut Flour, a By‑product of Oil Extraction
title_short Composition and Physicochemical Characterization of Walnut Flour, a By‑product of Oil Extraction
title_full Composition and Physicochemical Characterization of Walnut Flour, a By‑product of Oil Extraction
title_fullStr Composition and Physicochemical Characterization of Walnut Flour, a By‑product of Oil Extraction
title_full_unstemmed Composition and Physicochemical Characterization of Walnut Flour, a By‑product of Oil Extraction
title_sort composition and physicochemical characterization of walnut flour, a by‑product of oil extraction
publishDate 2021
url http://sedici.unlp.edu.ar/handle/10915/150706
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AT correamariajimena compositionandphysicochemicalcharacterizationofwalnutflourabyproductofoilextraction
bdutipo_str Repositorios
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