Preparation and Application of Dried Almond Residue for Substitution of Almond Flour in Macaron

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มานิสา ศรียังเล็ก
ทวีศักดิ์ เตชะเกรียงไกร
น้องนุช ศิริวงศ์


The objective of this research was to study the preparation of dried almond residue from the production of almond milk, for almond flour substitution in macaron. The almond residue was dried using a tray dryer at 60, 70 and 80 ºC, until the residue has the moisture content at 3-5 %, followed by 100 % substitution of almond flour in the macaron production. The results showed that the drying times were 360, 210 and 180 minutes, respectively. The optimal drying condition of dried almond residue preparation was 80 ºC drying temperature for 180 minutes, which was the most of total dietary fiber and insoluble fiber and the shortest time. The dried almond residue had the values of L*, b*, fat and protein contents, lower than those of almond flour. However, the carbohydrate level and total dietary fiber were significantly higher than those of almond flour (p ≤ 0.05). The almond flour was substituted with 100 % dried almond residue in the macaron formula. The macaron with dried almond residue at 80 ºC temperature for 180 minutes, had the values of L*, a*, b*, aw, hardness (N) and crispiness (mm) as 82.80, 6.26, 6.50, 0.82, 434.66, and 0.62, respectively. Sensory scores of aroma, taste, texture and overall preference of macaron with dried almond residue were not different from those of the control formula (p > 0.05). The overall liking score was “like slightly” and improvement of total dietary was 278% (from 0.88 to 2.45 gram per piece)


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มานิสา ศรียังเล็ก, Faculty of Agriculture, Kasetsart University

ภาควิชาคหกรรมศาตร์ คณะเกษตร มหาวิทยาลัยเกษตรศาสตร์ วิทยาเขตบางเขน แขวงลาดยาว เขตจตุจักร กรุงเทพมหานคร 10900

ทวีศักดิ์ เตชะเกรียงไกร

ภาควิชาคหกรรมศาตร์ คณะเกษตร มหาวิทยาลัยเกษตรศาสตร์ วิทยาเขตบางเขน แขวงลาดยาว เขตจตุจักร กรุงเทพมหานคร 10900

น้องนุช ศิริวงศ์

ภาควิชาคหกรรมศาตร์ คณะเกษตร มหาวิทยาลัยเกษตรศาสตร์ วิทยาเขตบางเขน แขวงลาดยาว เขตจตุจักร กรุงเทพมหานคร 10900


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