QUALITATIVE PROFILE OF MACARONS COOKIES MADE WITH WALNUT MEAL ADDITION

• Main Authors: Carolina GROSU, Rodica SIMINIUC, Eugenia COVALIOV, Olga GUTIUM, Vladislav REȘITCA, Olga DESEATNICOVA
• Format: Article
• Language: English
• Published: Academy of Sciences of Moldova 2020-10-01
• Series: Akademos: Revista de Ştiinţă, Inovare, Cultură şi Artă
• Subjects: walnut meal; macarons; almond flour; nutritional value
• Online Access: http://akademos.asm.md/files/11-16.pdf

The aim of the research is to find new possibilities of using walnut Juglans Regial L. meal as a raw material for the production of confectionery, namely Macarons biscuits. Macarons are a delight, gaining more and more popularity, but their cost is a barrier to purchase. The partial or total replacement of almond flour with walnut meal would change the nutritional value of the products but would also considerably influence the cost of cakes. At the same time, the use in the food industry of walnut meal, which is actually a by-product obtained by pressing walnut oil, requires an in-depth study of its chemical composition and nutritional value, the behavior of meal in food compositions and the effect on quality of finished products. The obtained results confirmed the possibility of directed modification of the functional properties of the walnut meal and of improving the consumption qualities of the macarons with the addition of walnut meal.