Table 4.

Nutritional features (values per 100 g, expressed on fresh weight basis) of biscuits enriched by increasing levels of almond skins. Control = biscuits without almond skins; AS10 and AS20 = biscuits prepared by adding 10 g and 20 g of almond skin powder per 100 g of wheat flour, respectively.

	Control	AS10	AS20
Moisture (g)	5.2 ± 0.3 a	5.5 ± 0.3 a	5.6 ± 0.4 a
Carbohydrates (g)	77.8 ± 1.1 a	74.3 ± 1.2 b	70.2 ± 0.7 c
Fats (g)	10.3 ± 0.9 b	11.5 ± 0.4 a,b	12.4 ± 0.4 a
Proteins (g)	5.6 ± 0.1 a	5.6 ± 0.2 a	5.6 ± 0.3 a
Fiber (g)	1.1 ± 0.2 c	3.1 ± 0.1 b	6.2 ± 0.2 a
Energy value (kJ)	1794 ± 9 a	1797 ± 8 a	1789 ± 10 a

Different letters in row indicate significant differences (p < 0.05).