Almonds Add Nutritional and Sensory Value

Almonds are a versatile and popular ingredient, evidenced by a 1999 Sterling-Rice Group study in which almonds were chosen by 41% of food technologists surveyed as their favorite nut to include in new product developments. The Almond Board of California notes that nutrient-dense almonds afford improved health while adding pleasing flavor, crunchy texture and visual appeal to a wide array of products.

Recent prospective studies indicate that nuts, and almonds in particular, provide health-promoting benefits. A 1999 study by Frank B. Hu, MD, Ph.D., suggests that the reduction in coronary heart disease associated with increased nut consumption is at least partially due to nuts' positive effect on blood lipids. "Soon-to-be-published human clinical trials will conclusively show consumption of almonds lowers cholesterol for normal and at-risk populations," states Karen Lapsley, Ph.D., director of scientific affairs. Phytochemicals, present in nuts, have been linked with the prevention and/or treatment of cancer.

A 1 oz. portion of almonds contains approximately 6 grams protein, 3 grams dietary fiber, 14 grams fat, vitamin E (35% Daily Value), magnesium (20% DV), riboflavin (12% DV), calcium (6% DV), zinc (6% DV), iron (6% DV) and folic acid (2% DV), plus other vitamins and minerals. Almonds are a particularly good source of vitamin E, with this natural antioxidant primarily present as alpha tocopherol, the form most readily absorbed and used by the human body.

Additionally, the fat in almonds is nearly 70% monounsaturated, which can lower low-density lipoprotein (LDL), or "bad" cholesterol levels.

"Almonds are available in more forms than any other nut, allowing for extensive application possibilities," says Lapsley. Survey results indicated that 48% of food technologists viewed almonds as more versatile than any other nut, with 67% valuing almonds for their crunch. Applications range literally from soup to nuts, including cereals, baked goods, breadings and coatings, pre-packaged salad kits, prepared foods and ice cream novelties.

Consumers view almonds as the "gourmet nut," which lends increased perceived value to prepared foods. With a flavor that blends well with both savory and sweet ingredients, almonds accent ethnic dishes, prepared sauces, such as pesto and chutney, pilafs and cheese spreads, while vegetarian formulations benefit from the nut's high protein content.

Almonds enhance ice cream and confections with appealing contrasts. Capable of maintaining their crunch over a wide temperature range, almonds add interesting texture to smooth products, such as frozen novelties, yogurt, chocolate bars and nougats. Blanched almonds visually enhance darker backgrounds, such as chocolate ice cream, while toasted items lend color to lighter foods. The Almond Board's newly revised "Book of Almonds" provides extensive information on nutrition, forms, varieties and application ideas.