Effect of acorn flour on the physico-chemical and sensory properties of biscuits

Heliyon

Graziana Difonzo¹  Fatima Z. Makhlouf¹  Antonella Pasqualone²  Francesco Caponio²  Giacomo Squeo²  Malika Barkat³  Carmine Summo³ 

[1] Corresponding author.;Department of Soil, Plant and Food Sciences, Food Science and Technology Unit, University of Bari Aldo Moro, Via Amendola, 165/A, 70126 Bari, Italy;Laboratoire Bioqual, INATAA, Université des Freres Mentouri, Constantine 1, Route de Ain El-Bey, 25000 Constantine, Algeria;

关键词: Food technology;    Food quality;    Food analysis;    Food composition;    Food chemistry;    Volatile compounds;   

DOI  :  

来源: DOAJ

【 摘 要 】

The aim of the work was to explore the feasibility of using acorn flour as a novel and healthy ingredient in biscuits. The physico-chemical characteristics of acorn flour obtained from three different Quercus species were compared. Acorns of Quercus coccifera L. were the most antioxidant and were therefore used for preparing biscuits at two levels of addition, 30 and 60 g 100 g−1 on wheat flour basis. The physico-chemical and sensory characteristics of the obtained biscuits were then assessed. Acorn-added biscuits showed significantly (p < 0.05) higher content of phenolics, antioxidant activity and oxidative stability than control biscuits, prepared without acorn flour. These features improved as the level of acorn flour increased. As for appearance, the acorn-added biscuits were darker, larger, more voluminous and more friable than control biscuits. Higher levels of fermentative alcohols and esters, as well as Maillard reaction volatile compounds (particularly furans), were observed in the acorn-added biscuits.

【 授权许可】

Unknown