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Advisor(s)
Abstract(s)
Abstract Nowadays, acorns, the fruits of Quercus trees, are
mostly associated with animal feed. However they are part of
the traditional gastronomical folklore of severalMediterranean
countries. Though several uses can be mentioned, one of the
most common uses is powdering the acorns in order to produce
a flour that can substitute regular corn flour in the manufacture
breads and cakes. An example of this is acorn bread, a typical
Portuguese loaf.However, to the best of our knowledge, there is
no information about the nutritional value of these flours. As
such, the main goal of this work was to describe the nutritional
value of acorn flours from two different subspecies of Quercus
abundant in Portugal (Quercus ilex and Quercus rotundifolia)
obtained using two different traditional methods (drying and
roasting). The results demonstrated that all flours possessed
interesting nutritional properties, namely the absence of gluten
and elevated values of both monounsaturated and polyunsaturated
fatty acids. Because of these facts and it’s low production
cost, acorn flour poses as an interesting alternative to traditional
flours particularly for gluten intolerant individuals.
Description
Keywords
Acorns Nutritional value Gluten-free flour Lipid profile
Citation
SILVA, Sara; COSTA, Eduardo M.; BORGES, André; CARVALHO, Ana Paula; MONTEIRO, Maria João; PINTADO, M. E. - Nutritional characterization of acorn flour (a traditional component of the mediterranean gastronomical folklore). Journal of Food Measurement and Characterization. ISSN 2193-4134. Vol. 10, n.º 3 (2016), p. 584-588
Publisher
Springer