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Nutritional characterization of acorn flour (a traditional component of the Mediterranean gastronomical folklore)

2016Journal article Restricted access
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dc.contributor.authorSilva, Sara
dc.contributor.authorCosta, Eduardo M.
dc.contributor.authorBorges, André
dc.contributor.authorCarvalho, Ana Paula
dc.contributor.authorMonteiro, Maria João
dc.contributor.authorPintado, M. E.
dc.date.accessioned2017-10-16T12:10:40Z
dc.date.available2017-10-16T12:10:40Z
dc.date.issued2016
dc.description.abstractAbstract 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.pt_PT
dc.identifier.citationSILVA, 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. 584-588pt_PT
dc.identifier.doi10.1007/s11694-016-9340-1pt_PT
dc.identifier.eid84965005889
dc.identifier.urihttp://hdl.handle.net/10400.14/23110
dc.identifier.wos000381147500020
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherSpringer
dc.relationPest-PE/EQB/LA0016/2013
dc.relationTextile staining: Toward a greener and functional solution
dc.subjectAcornspt_PT
dc.subjectNutritional valuept_PT
dc.subjectGluten-free flourpt_PT
dc.subjectLipid profilept_PT
dc.titleNutritional characterization of acorn flour (a traditional component of the Mediterranean gastronomical folklore)pt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleTextile staining: Toward a greener and functional solution
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/SFRH/SFRH%2FBD%2F90867%2F2012/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT//SFRH%2FBDE%2F103957%2F2014/PT
oaire.citation.endPage588
oaire.citation.issue3
oaire.citation.startPage584
oaire.citation.volume10
oaire.fundingStreamSFRH
person.familyNameSilva
person.familyNameCosta
person.familyNameCarvalho
person.familyNameMonteiro
person.familyNamePintado
person.givenNameSara
person.givenNameEduardo
person.givenNameAna
person.givenNameMaria Joao
person.givenNameMaria Manuela
person.identifier1888852
person.identifierK-5479-2013
person.identifierK-3258-2016
person.identifier456608
person.identifier.ciencia-id8E18-0AFF-BF6D
person.identifier.ciencia-idB218-870B-98B5
person.identifier.ciencia-id6F1E-301F-71BA
person.identifier.ciencia-idE414-6F3B-447A
person.identifier.ciencia-id2F13-AAE0-3405
person.identifier.orcid0000-0001-8268-2137
person.identifier.orcid0000-0003-3121-4514
person.identifier.orcid0000-0001-5967-4200
person.identifier.orcid0000-0002-2787-2795
person.identifier.orcid0000-0002-0760-3184
person.identifier.ridK-5479-2013
person.identifier.ridK-3258-2016
person.identifier.ridF-5696-2013
person.identifier.scopus-author-id55158300800
person.identifier.scopus-author-id55249865700
person.identifier.scopus-author-id36855267200
person.identifier.scopus-author-id54405433500
person.identifier.scopus-author-id7004483898
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsrestrictedAccesspt_PT
rcaap.typearticlept_PT
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