Utilization of Walnut Male Flowers (Juglans regia L.) as a Functional Ingredient in Biscuits: Impacts on Dough Rheology, Nutritional Composition, Glycemic Response, and Sensory Attributes

TL;DR

This study explores using walnut male flowers in biscuits to improve nutritional value and lower glycemic impact while maintaining sensory appeal.

Contribution

The novel use of walnut male flowers as a functional ingredient in biscuits to reduce glycemic index and enhance nutritional properties.

Findings

Replacing wheat flour with walnut male flowers increased dough viscoelasticity and nutritional content.

Biscuits with 10% walnut male flowers reduced predicted glycemic index by up to 16%.

Sensory evaluation found 5% substitution optimal for texture, flavor, and overall acceptability.

Abstract

Walnut male flowers (WFs), an underutilized by‐product of walnut (
Juglans regia
L.) processing, are rich in nutrients and contain bioactive compounds with potential health benefits. This study examined the effects of partially substituting wheat flour with WFs (0%, 1%, 3%, 5%, 7%, and 10% w/w) in biscuit formulations on dough rheology, nutritional profile, texture, microstructure, glycemic response, and sensory characteristics. The addition of WFs significantly increased both the storage modulus (G′) and the loss modulus (G″) of the dough, indicating an improvement in its viscoelastic properties. Nutritional composition analysis revealed elevated protein, ash, and dietary fiber contents, accompanied by reduced total sugar and soluble carbohydrate levels. Texture profile analysis revealed decreased hardness and increased crispness, supported by scanning electron microscopy (SEM) observations of a more porous microstructure. The predicted glycemic index (pGI) decreased by up to 16% with 10% WFs substitution, which may be due to dietary fiber–mediated starch encapsulation and phenolic inhibition of α‐glucosidase activity. Sensory evaluation indicated that biscuits containing 5% WFs received the highest overall acceptability, achieving a balance of desirable color, texture, and flavor. The results indicate the potential of WFs as a functional ingredient for developing low–glycemic index baked goods and support the sustainable use of agricultural by‐products.

This study investigated walnut male flowers (WFs) as a functional ingredient in biscuits. Replacing wheat flour with 0%–10% WFs enhanced dough viscoelasticity, increased protein and fiber content, and reduced the predicted glycemic index by up to 16%. Sensory evaluation identified 5% WFs as optimal, balancing improved nutritional profile, desirable texture, and high acceptability. The research supports the valorization of this agricultural by‐product for developing healthier, low‐glycemic baked goods.

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