Reuse of Almond Skin to Formulate a New Gluten- and Lactose-Free Bakery Product

Reuse of Almond Skin to Formulate a New Gluten- and Lactose-Free Bakery Product

This work aimed to propose the reuse of processing waste from the Sicilian almond (<i>Prunus amygdalus</i> Batsch.) cultivar Tuono for the formulation of a new functional baked product (muffin) that is gluten- and lactose-free. Muffins were prepared using orange juice, rice flour, extra...

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Bibliographic Details
Main Authors: Lucia Francesca Vuono, Vincenzo Sicari, Antonio Mincione, Rosa Tundis, Roberta Pino, Natale Badalamenti, Maurizio Bruno, Francesco Sottile, Sonia Piacente, Luca Settanni, Monica Rosa Loizzo
Format: Article
Language:English
Published: MDPI AG 2024-11-01
Series:Foods
Subjects:
<i>Prunus amygdalus</i>
almond skin
celiac disease
lactose intolerance
polyphenols
bioactivity
Online Access:https://www.mdpi.com/2304-8158/13/23/3796

Internet

https://www.mdpi.com/2304-8158/13/23/3796

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