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4th International Conference on Natural Resources and Technology IOP Publishing
IOP Conf. Series: Earth and Environmental Science 1115 (2022) 012100 doi:10.1088/1755-1315/1115/1/012100

Substitution of wheat flour with almond drink dregs-based

flour and its effect on cracker quality

J A Santoso and F H Pamungkaningtyas*

Food Technology Department, Faculty of Engineering, Bina Nusantara University,
Jakarta, 11480 Indonesia
*
Email: fathyah.hanum@binus.ac.id

Abstract. Cracker is one of the popular snacks in Indonesia. Not only are they easy to carry and
ready to eat, but they are also inexpensive, have a long shelf life, and are consumed by all age
groups. Typical snacks on the market are poor in nutritional value as they are majorly high in
carbohydrates and fat, for example, fish crackers, bread, and sweet confectionaries. On the other
hand, Indonesians' mean fibre intake is inadequate compared to the fibre Daily Allowance Intake
in Indonesia. The increasing trend of vegetable-based drinks such as almond milk resulted in the
rise of almond drink dregs – a by-product of almond milk resulting from the filtration step of
almond milk processing. Incorporating almond drink dregs-based flour improved the nutritional
profile of crackers, particularly the protein and fibre content, and did not affect the moisture
content. The wheat and almond drink dregs-based flour ratio of 1:4 resulted in the highest protein
and fibre content and the least force to deform the cracker. There was no significant impact of
flour substitution on the organoleptic properties of crackers.

1. Introduction
The global consumption of snacks has evolved over the last three years. Among many kinds of snacks,
savoury biscuit is a popular snack that 69% of people consume biweekly or more [1]. In Indonesia, the
volume per capita of cookies and crackers increased from 2020 (3.7 kg) to 2021 (3.9 kg), and it is
projected to reach 5.4 kg in 2026 [2]. Not only are they easy to carry and ready to eat, but they are also
inexpensive, have a long shelf life, and are consumed by all age groups [3].
A report by Mondelez International explained that the percentage of consumers who considered
“healthy” attribute to snacks increased by 4% in 2021 compared to the previous year [1]. In Indonesia,
typical snacks on the market are poor in nutritional value as they are majorly high in carbohydrates and
fat, for example, fish crackers, bread, and sweet confectionaries. On the other hand, Indonesians' mean
fibre intake is inadequate compared to the fibre Daily Allowance Intake in Indonesia.
The increasing trend of vegetable-based drinks such as almond milk resulted in the rise of almond
drink dregs–a by-product of almond milk resulting from the filtration step of almond milk processing.
Almond is an excellent source of protein and fibre, approximately 25% and 11%, respectively [4]. Solid
waste of almond drinks is believed to contain a valuable amount of such nutrition. However, besides
having low economic value, fresh dregs have a short shelf life. The almond drink dregs can be processed
into flour to prolong its shelf life and be used as an alternative to substitute wheat flour as an ingredient
for crackers [3].
To date, scientific reports on the valorisation of almond dregs into crackers have not been available.
The utilization of almond dregs is a way to increase their value and alter the cracker's nutritional content.

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4th International Conference on Natural Resources and Technology IOP Publishing
IOP Conf. Series: Earth and Environmental Science 1115 (2022) 012100 doi:10.1088/1755-1315/1115/1/012100

However, the substitution of wheat flour for cracker processing must meet national regulation.
According to SNI 2973:2011 about the quality standard of crackers, a cracker should have a maximum
of 5% moisture content and a minimum of 4.5% protein [5]. This research investigated the effect of the
wheat and almond dregs flour ratio on the protein, fibre, and moisture content. In addition, the evaluation
of the hardness and sensory of the crackers was included.

2. Methodology

2.1. Production of almond flour

The almond flour was made from the solid waste (dregs) of almond drink production, particularly the
cake obtained in filtration step. The residue was dried using an oven at 110°C for 30 minutes and ground.
The powder was sieved and stored in a container.

2.2. Production of cracker

Crackers were made by mixing the dry ingredients such as wheat flour, almond flour, salt, sesame seeds,
and baking powder. Water and oil were mixed with dry ingredients to form a dough which was then
rolled to obtain a 0.5 cm-thick layer. The cracker formulation is presented in Table 1. The dough was
moulded and then baked in an oven for 20 minutes at 170°C. The crackers were then cooled to room
temperature and stored in a closed container.

Table 1. Cracker formulation.

Material Control A1 A2 A3 A4
Wheat flour (g) 50 40 30 20 10
Almond flour (g) 0 10 20 30 40
Black sesame seeds (g) 5 5 5 5 5
Salt (g) 1 1 1 1 1
Baking powder (g) 2 2 2 2 2
Oil (g) 5 5 5 5 5
Water (g) 25 25 25 25 25

2.3. Analysis

2.3.1. Moisture content. The moisture content of cracker was measured using gravimetric method [6].
The moisture content was determined based on the amount of moisture evaporated during the oven
drying. The measurement was done in triplicate.

2.3.2. Protein content. The protein content of almond flour (AF) and crackers was analysed using
Kjeldahl method [7]. The analysis was done in duplicate.

2.3.3. Crude fibre content. The crude fibre of almond flour and five types of crackers was analysed
according to Fajri [2] and done in duplicate. The sample (1 g) was mixed with 50 mL sulfuric acid 0.3
N in an Erlenmeyer flask and then heated for 30 minutes at 70°C. The solution was filtered and the
residue was washed with warm aquadest, 50 mL sulfuric acid 0.3 N and 25 mL ethanol 96%. The residue
was placed into a dry porcelain tin and the weight was measured. The samples were dried in a furnace
for two hours at 600°C. The crude fibre was calculated based on the weight difference of the residue.

2.3.4. Hardness analysis. The hardness of cracker was measured using a texture analyser (Shimadzu,
Japan) with three point bent fixture. The sample was placed on a holder and the hardness was measured
by the required force (in Newton) loaded on the cracker by the plunger. The analysis was done in
triplicate [8].

2
4th International Conference on Natural Resources and Technology IOP Publishing
IOP Conf. Series: Earth and Environmental Science 1115 (2022) 012100 doi:10.1088/1755-1315/1115/1/012100

2.3.5. Sensory evaluation. The sensory of cracker was evaluated using a hedonic test involving 35
untrained panellists. Seven-points Likert scale was used to assess the sensory attributes which were
colour, texture, aroma, taste, and overall organoleptic characteristic. The points were as following: (1)
very bad, (2) bad, (3) fairly bad, (4) neutral, (5) fairly good, (6) good, (7) very good.

2.3.6. Statistical analysis. One-way Analysis of Variance (ANOVA) was utilized to investigate whether
there was a quality difference between the sample groups and Post-hoc Tukey test was performed to
determine where the difference came from. The analysis was conducted using SPSS software.

3. Result and Discussion

3.1. Moisture, protein, and crude fibre content

Almond drink by-products are normally revalorized for livestock feeding, renewable energy production
such as biofuel, and carbon active. There has been a growing interest in exploring their bioactive
compounds and suitability as functional ingredients for food applications [9]. During the production of
almond milk, almonds were soaked in water for hours and then dehulled. The dehulled almond kernels
were mixed with water and ground using a blender for some minutes resulting in a slurry mixture. The
slurry was filtered in which layers of muslin were traditionally used to separate the dregs from the
almond milk [10]. The food waste of such products includes the hulls and the dregs. The dregs consisted
of grounded almond kernels along with almond skin. The latter was reported to contain several bioactive
compounds and explored the most [9].
The substitution of almond drink dregs-based flour significantly improved the protein and fibre
content of crackers. The higher concentration of almond flour added, the higher the protein and fibre
content. The moisture content, however, was comparable among different sample groups. Figure 1
illustrates the effect of varying wheat and almond flour ratio on the moisture, protein, and fibre content.

25.00
21.47f
Nutritional content (%)

20.00 17.97e
16.62d
15.40c
14.04e
15.00 13.38b
12.00a
Moisture
10.00 8.39d Crude fibre
6.48c
Protein
5.00 2.93b
1.79a 1.86a 1.86a 1.98a 2.24a
1.32a
0.49a
0.00
Control A1 A2 A3 A4 AF
Sample

Figure 1. Moisture, protein, and crude fibre content of crackers. Different superscript of the same color
bars showed significant difference according to Tukey HSD.

No significant difference was observed in the moisture content of all groups, although the control
had the lowest moisture content. The substitution of 40 g wheat flour with almond drink dregs-based
flour resulted in an insignificant increase in moisture content.
The upward trend in the protein content of substituted crackers was in line with the high protein
content of almond drink dregs-based flour. The protein content of all samples (12.00-17.97%) met the
national protein standard of cracker [5]. The protein content of almond drink dregs-based flour (AF)
was approximately 21.47%, while the wheat flour contained 16% protein. As mentioned, almond

3
4th International Conference on Natural Resources and Technology IOP Publishing
IOP Conf. Series: Earth and Environmental Science 1115 (2022) 012100 doi:10.1088/1755-1315/1115/1/012100

kernels, one of the constituents of the almond drink dregs, have exceptional nutrients representing a
dense protein source [9–11]. Previous in vivo and in vitro studies reported that almond protein has high
digestibility, although the protein quality is lower than FAO/WHO recommendation [12,13].
A similar trend was also observed in the fibre content. Compared to control samples, the cracker
made of wheat flour and almond flour ratio of 4:1 was not significantly different. However, the fibre
content analysis of the rest of the crackers with a higher concentration of almond flour showed a
significant rise. The almond drink dregs-based flour contained 14.62% crude fibre. Therefore,
incorporating almond drink-based flour in crackers resulted in a promising result to improve the fibre
profile of the product. Another study reported that the total, soluble, and insoluble dietary fibre content
of biscuits increased when alkali extract rich in dietary fibre from almond shells [9,14].

3.2. Hardness
The hardness of crackers is presented in Figure 2. As can be seen in the chart, the wheat and almond
ratio of 4:1 resulted in a proportional hardness between the modified cracker and the control. However,
the addition of higher almond flour concentration noticeably reduced the hardness of cracker. Among
the crackers, sample A4, with the highest almond flour concentration, required the minimum amount of
force to deform the cracker.

25.00
21.53a 21.17a
20.00

15.00 13.02b
Hardness (N)

10.00 8.73c
7.34d

5.00

0.00
Control A1 A2 A3 A4
Sample

Figure 2. Hardness of crackers. Different superscript showed significant difference according to Tukey
HSD.

This finding agreed with previous study that explains the hardness of biscuit or cracker may be linked
with the fibre content. The fibre in almond by-products, such as skin, influenced the dough's water
absorption. The higher amount of almond by-product was added, the water absorption of dough
increased [15].

3.3. Sensory evaluation

The sensory evaluation was done through a hedonic test of five different crackers, and 35 untrained
panellists were involved. The result of the sensory evaluation is presented in Table 1. Statistical analysis
showed that no significant difference among samples was observed in all tested attributes. As can be
seen in Table 1, all sensory qualities of each piece were given approximately a score of 5, which
indicates that all crackers were good. A similar finding was reported. Compared to the control, the
fortification of biscuits using almond by-products showed no significant effect on the flavour, texture,
and overall acceptance [15].

4
4th International Conference on Natural Resources and Technology IOP Publishing
IOP Conf. Series: Earth and Environmental Science 1115 (2022) 012100 doi:10.1088/1755-1315/1115/1/012100

Table 2. Sensory evaluation of crackersa.

Sampleb Colour Aroma Taste Texture Overall
Control 5.43 ± 0.86 4.66 ± 1.22 4.11 ± 1.65 4.74 ± 1.46 4.97 ± 1.25
A1 5.06 ± 1.17 5.23 ± 1.33 4.74 ± 1.59 4.97 ± 1.32 5.09 ± 1.23
A2 4.97 ± 1.36 5.21 ± 1.49 4.97 ± 1.68 5.40 ± 1.10 5.37 ± 1.20
A3 4.89 ± 1.70 4.80 ± 1.67 4.69 ± 1.69 5.09 ± 1.44 5.09 ± 1.50
A4 4.66 ± 1.49 4.77 ± 1.62 4.20 ± 1.77 4.71 ± 1.61 4.66 ± 1.53
a
The test used 7-points likert scale in representing (1) very bad, (2) bad, (3) fairly bad, (4) neutral, (5) fairly good,
(6) good, (7) very good.
b
Crackers with wheat and almond flour ratio (A1) 4:1, (A2) 3:2, (A3) 2:3, (A4) 1:4.

4. Conclusion
In conclusion, incorporating almond drink dregs-based flour improved the nutritional profile of cracker,
particularly the protein and fibre content, and did not affect the moisture content. The wheat and almond
drink dregs-based flour ratio of 1:4 resulted in the highest protein and fibre content and the least force
to deform the cracker. There was no significant impact of flour substitution on the organoleptic
properties of crackers. The substitution of wheat flour with almond drink dregs-based flour would reduce
the environmental damage due to a large amount of organic waste while valorising the food waste and
improving the nutritional profile of snacks.

Acknowledgement
This work is supported by Research and Technology Transfer Office, Bina Nusantara University.

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