Acorns, the fruit of the oak, have long been an important source of food in different cultures around the world. Despite their long culinary tradition, they have become under‐appreciated. 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. 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. 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 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. However, negative impact of its larger amount on the dough rheological features and product physical properties has been emphasized in many studies. The researchers recommend the incorporation of acorn flour up to a level of 15% in formulating composite flour for bread production. However, the literature data indicates that acorn flour substitution for pastry production depends on the product type and ranges from 10 to even 60%. It is also highlighted that the application of acorn flour into gluten‐free products is particularly favorable from a nutritional point of view.
Main aim of this research was to trace the development of volatile profile of Kumpiak podlaski dry-cured ham during traditional curing and ripening for 30 weeks. Volatiles were extracted from each 6-week period of ripening, and overall fifty-three aroma compounds were identified. Changes in chemical groups share between cured and fully ripened ham were observed: aldehydes (35.49 ? 31.37%), ketones (25.18 ? 14.62%), alcohols (17.97 ? 15.74%), esters (3.37 ? 12.04%), hydrocarbons (7.69 ? 6.81%), fatty acids (0.02 ? 0.53%), terpenes (2.26 ? 9.70%) and heterocyclic aromatic compounds (0.99 ? 0.78%). The 18th week of ripening is crucial for the aroma of Kumpiak podlaski ham due to start of continuous decrease in ketones and increase in esters' and terpenes' share. Formation of esters and terpenes originated from the presence of local herbs and the development of microflora. Principal component analysis (PCA) showed clear separation of samples from each 6-week period of ripening. Obtained results relying on thirty-seven compounds enabled to make a preliminary determination of ripening markers.
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