EXTRUSION PROCESSING OF UPCYCLED ALMOND INGREDIENTS

Direct expanded products are considered a major segment of extruded products made and consist of a large portion of the snack food market, both in the U.S. and internationally. The utilization of starch-rich matrices remains a crucial factor in determining the expansion potential, pasting characteristics, and overall quality of direct expanded products. Yet, continual use of primarily starch-based products also overlooks key nutritional benefits from other biopolymers and macronutrients, such as fiber and protein. As a result, ongoing research in finding compatible alternative ingredients for substitution or fortification continues to persist for better value addition of expanded products. Many alternative ingredients have been utilized in literature with varying results, being primarily dependent on the nutritional and functional properties of the ingredients. Thus, this research explores the utilization of byproduct almond ingredients, rich in protein and fiber, in direct expanded extruded products.