Turning waste into health: Nut oil press cakes as a sustainable and gluten-free alternative to wheat bread

This study explores the use of almond, walnut, and pistachio oil pressed cakes in reformulating bread as a sustainable and nutritious alternative to traditional wheat-based options. These nut-based breads present a viable solution for individuals with celiac disease, as they completely replace wheat flour. The reformulated breads exhibit darker dough and baked products, with significant color variations influenced by the pigments in the raw materials. Texture analysis reveals that traditional bread, which relies on gluten, is significantly softer than nut-based alternatives. Nutritionally, these breads offer higher levels of protein, fiber, and healthy fats while reducing carbohydrate content, making them beneficial for individuals with diabetes and those following high-protein, low-carbohydrate diets. The fatty acid profiles vary depending on the type of nut flour used, showing different levels of oleic, linoleic, linolenic, and palmitic acids, with a notable reduction in palmitic acid compared to conventional bread. Consumer acceptance studies indicate that traditional bread scores higher in sensory evaluations; however, almond and pistachio breads receive positive feedback, particularly regarding texture, taste, aroma, and appearance, whereas walnut flour is less favorably rated. This innovative approach aligns with market trends emphasizing health and sustainability, showcasing the potential of incorporating food byproducts into bread production.