Quality Characteristics and Volatile Profile of Macarons Modified with Walnut Oilcake By-Product
Anamaria Pop,
Adriana Păucean,
Sonia Ancuța Socaci,
Ersilia Alexa,
Simona Maria Man,
Vlad Mureșan,
Maria Simona Chiş,
Liana Salanță,
Iuliana Popescu,
Adina Berbecea,
Sevastiţa Muste
Affiliations
Anamaria Pop
Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania
Adriana Păucean
Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania
Sonia Ancuța Socaci
Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania
Ersilia Alexa
Department of Food Control, Faculty of Agro-Food Technologies, Banat University of Agricultural Sciences and Veterinary Medicine “King Michael I of Romania”, 300641 Timişoara, Romania
Simona Maria Man
Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania
Vlad Mureșan
Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania
Maria Simona Chiş
Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania
Liana Salanță
Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania
Iuliana Popescu
Department of Soil Sciences, Faculty of Agriculture, Banat University of Agricultural Sciences and Veterinary Medicine “King Michael I of Romania”, 300641 Timişoara, Romania
Adina Berbecea
Department of Soil Sciences, Faculty of Agriculture, Banat University of Agricultural Sciences and Veterinary Medicine “King Michael I of Romania”, 300641 Timişoara, Romania
Sevastiţa Muste
Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania
Walnut oilcake is a low-cost by-product of the edible oil industry but at the same time it is a valuable source of dietary fiber, natural antioxidants, and polyunsaturated fatty acids. In the context of health-friendly confectionary food products and to reduce the production cost, the aim of this study was to investigate the effect of walnut oilcake by-product on the quality characteristics and volatile profile of modified macarons. For this purpose, GC-MS and ITEX/GC-MS techniques were used to obtain the fatty acids methyl esters and the volatile profiles; physicochemical analyzes were performed to determine the nutritional characteristics and a nine-point hedonic scale test was performed for the sensory characteristics. The substitution of almond flour with 0%, 10%, 25% and 50% walnut oilcake powder increased the fiber, total phenolic content, and antioxidant capacity. Hedonic scores of the macaron samples made with different percentage of walnut oilcake decreased to additions of over 10%. Moreover, this result is emphasized by Pearson’s correlation parameters indicating as optimal addition for modified macarons, percentages up to 10% of walnut oilcake. This approach could reduce the costs related to the acquisition of the ingredients due to the oilcake price which is 3% of the almonds flour price.
