Journal of Food Science and Technology, 54(10), 3050-3057. Acorn (Quercus spp.) as a novel source of oleic acid and tocopherols for livestock and humans: Discrimination of selected species from Mediterranean forest. Īkcan, T., Gökçe, R., Asensio, M., Estévez, M., & Morcuende, D. ![]() This means tannin is actually an anti-nutrient. Pakistan Journal of Agricultural Sciences, 55(4), 913-919. They're toxic if consumed in large amounts and can block your body’s ability to absorb nutrients. Effect of acorn flour substitution on Arabic Bread properties. Pomegranate juice polyphenols induce a phenotypic switch in macrophage polarization favouring a M2 anti-inflammatory state. Īhroni, S., Lati, Y., Aviram, M., & Fuhrman, B. LWT - Food Science and Technology, 100, 1-9. Effects of different drying methods on the physicochemical properties and antioxidant activities of isolated acorn polysaccharides. Īhmadi, S., Sheikh-Zeinoddin, M., Soleimanian-Zad, S., Alihosseini, F., & Yadav, H. Journal of Nutritional Biochemistry, 67, 1-13. Prebiotics from acorn and sago prevent high-fat diet-induced insulin resistance via microbiome-gut-brain axis modulation. It is also highlighted that the application of acorn flour into gluten-free products is particularly favorable from a nutritional point of view.Īhmadi, S., Nagpal, R., Wang, S., Gagliano, J., Kitzman, D. However, the literature data indicates that acorn flour substitution for pastry production depends on the product type and ranges from 10 to even 60%. Today, acorn flour is relatively rare but is still used to make a type of Korean noodle that also includes flour made from grain. The researchers recommend the incorporation of acorn flour up to a level of 15% in formulating composite flour for bread production. However, negative impact of its larger amount on the dough rheological features and product physical properties has been emphasized in many studies. This review found that acorn flour is characterized by a lack of gluten proteins and a high content of fiber and minerals as well as the presence of polyphenols with antioxidant properties. The study also presents the advantages resulting from acorn flour incorporation to the human diet and acorn flour influence on the quality of bread and pastry products. This study reviewed the published literature concerning acorn flour production and composition as well as the possibility of using acorn flour in the most popular flour-based products such as bread, cake, and cookies. Due to their high starch content, acorns are mainly used for flour production, and acorn flour is considered as a replacement for cereal flour in a wide range of applications in food production. Despite their long culinary tradition, they have become under-appreciated. ![]() Acorns, the fruit of the oak, have long been an important source of food in different cultures around the world.
0 Comments
Leave a Reply. |