Impact of Drying Temperature and Duration on Nutritional, Functional, and Microbial Qualities of Almond Bagasse.
Dehydration is an important post-processing approach that stabilizes plant-based food residues and supports their transformation into powdered ingredients with improved shelf life and preserved nutritional quality. Almond bagasse, a nutrient-rich by-product of almond milk production, shows promising...
| Publicado en: | Current Research in Nutrition & Food Science Vol. 13; no. 3; pp. 1294 - 1308 |
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| Autores principales: | , |
| Formato: | research tables/charts Journal Article |
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Current Research in Nutrition & Food Science
Dec2025
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| Acceso en línea: | Ver este registro en EBSCOhost |
| fields | @attributes: recordID: 1 pdfLink: plink: https://search.ebscohost.com/login.aspx?direct=true&db=ccm&AN=191099354&site=ehost-live header: @attributes: shortDbName: ccm uiTerm: 191099354 longDbName: CINAHL Complete uiTag: AN controlInfo: bkinfo: dissinfo: jinfo: jid: 2347467X KIVQ jtl: Current Research in Nutrition & Food Science issn: 2347467X maglogo: N pubinfo: dt: Dec2025 vid: 13 iid: 3 pid: 25572 pub: Current Research in Nutrition & Food Science artinfo: ui: 191099354 191099354 191099354 10.12944/CRNFSJ.13.3.20 191099354 ppf: 1294 ppct: 14 formats: fmt: @attributes: type: P tig: atl: Impact of Drying Temperature and Duration on Nutritional, Functional, and Microbial Qualities of Almond Bagasse. aug: au: TRAN, KHUE MINH HOANG, OANH THI affil: Department of Food Technology, East Asia University of Technology, Hanoi, Vietnam sug: subj: Food Quality Food Preservation Nutritive Value Almond Food Microbiology Temperature Dehydration Human Descriptive Statistics ab: Dehydration is an important post-processing approach that stabilizes plant-based food residues and supports their transformation into powdered ingredients with improved shelf life and preserved nutritional quality. Almond bagasse, a nutrient-rich by-product of almond milk production, shows promising potential for food applications, especially in powdered form for bakery and gluten-free formulations. This study attempted to assess the impacts of drying temperature and duration on the nutritional, physicochemical, and microbial qualities of almond bagasse, supporting the selection of suitable processing parameters in its valorization. Four drying treatments were applied: Three single-stage conditions (80 °C or 120 °C for 2-3 hours) and a two-stage step-down process (120 °C for two hours followed by 80 °C for one hour). Carbohydrates, fat, crude fiber, and protein contents were statistically comparable (p > 0.05) between treated and raw samples, indicating minimal nutritional loss during drying. Nevertheless, increasing drying temperature and extending duration resulted in significant loss of vitamin C (29.2% to 61.4%). Drying conditions had limited effects on solubility and pH but significantly influenced swelling power (p<0.05). Oleic acid remained dominant (up to 40.8%), and both its content and the oleicto-linoleic acid ratio increased with thermal treatment, suggesting improved lipid stability and resistance to oxidative degradation. Drying conditions significantly reduced the initial microbial load and improved microbial stability during 15 days of storage, particularly under higher temperature and extended drying durations. Thus, two-stage step-down drying process was found to be the most effective pre-treatment for improving both the nutritional and microbiological quality of almond bagasse. pubtype: Academic Journal doctype: research tables/charts Journal Article ougenre: Article language: English refInfo: holdings: @attributes: islocal: N |
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