From waste to worth: almond cake flour as a functional ingredient in goat milk yogurt
2025
Hovjecki, Marina | Radovanovic, Mira | Levic, Steva M. | Keskic, Tanja | Petricevic, Maja | Nedovic, Viktor A. | Miocinovic, Jelena
This study investigated the possibility of using defatted almond cake flour (AF), a by-product in the cold pressed almond oil extraction, as a natural ingredient in goat milk yogurt, to improve its texture, stability, sensory properties and nutritive profile. Three yogurts were produced: control (C), and samples with 1% (AFY1) and 2% (AFY2) AF, which were stored for 21 days. Composition, acidity, fatty acids, minerals, rheology, texture, syneresis, protein profile, microstructure and sensory acceptability were analyzed. AFY2 yogurt had the highest pH and lowest titratable acidity after 21 days. AF reduced saturated fatty acid (SFA) content while increasing monounsaturated (MUFA) and polyunsaturated fatty acid (PUFA) levels, particularly the percentages of oleic acid (29.24±0.06% of total fatty acids in AFY1 and 34.26±0.14% in AFY2, compared to 22.82±0.41% in C) and linoleic acid (5.41±0.06% in AFY1 and 7.66±0.22% in AFY2, compared to 2.59±0.12% in C). The enriched yogurts also showed significantly higher mineral contents: Mg increased by approximately 20% in AFY1 and 44% in AFY2, P increased by ~15% in AFY1 and ~19% in AFY2, while the most notable change was in Fe levels, which increased by ~77% in AFY1 and 165% in AFY2. AF increased hysteresis area and apparent viscosity at shear rates of 0–200 s −1, improved all textural properties, while 2% AF decreased syneresis. Consumers rated fortified yogurts highest in overall likability, texture and flavor. The results indicate that AF improves the stability, texture and nutritional value of yogurts while enhancing their sensory acceptability and can be successfully used as a nutritious functional ingredient.
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