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

Pasqualone, Antonella; Makhlouf, Fatima Zohra; Barkat, Malika; Difonzo, Graziana; Squeo, Giacomo; Caponio, Francesco

doi:10.1016/j.heliyon.2019.e02242

Cited by 62 publications

(65 citation statements)

References 38 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Another study carried out by Korus et al [28], concerning the addition of acorn flour in GF biscuits, demonstrated a higher phenolics content, antioxidant activity, and oxidative stability, in comparison with biscuits without acorn flour from the control. The previous study reinforced the fact that a progressive incorporation of acorn flour enhances the results, which Pasqualone et al [36] showed as well.…”

Section: Control A23% A35%supporting

confidence: 76%

Acorn Flour as a Source of Bioactive Compounds in Gluten-Free Bread

et al. 2020

View full text Add to dashboard Cite

Polyphenols are important bioactive compounds whose regular ingestion has shown different positive impacts in health. Celiac patients have nutritional deficiencies, bringing many problems to their health. Thus, it is important to develop gluten-free (GF) products, such as bread, with nutritional benefits. The acorn is the fruit of holm oak and cork oak, being an underexploited resource nowadays. Its nutritional and functional characteristics are remarkable: rich in unsaturated fatty acids and fiber, vitamin E, chlorophylls, carotenoids, phenolic compounds, and antioxidant properties. The purpose of this study was to assess the use of acorn flour as a bioactive compounds source and natural GF ingredient for baking GF bread. Bread loaves were prepared with buckwheat, rice, acorn flour, and potato starch. Two levels of acorn flour (23% and 35% of the flour mixture) were tested. The physical, nutritional, and sensory characteristics of the bread were analysed, as well as the composition of phenolic compounds: total phenols, ortho-diphenols, and flavonoids. The phenolic profile was assessed by Reverse Phase–High-Performance Liquid Chromatography–Diode Array Detector (RP-HPLC-DAD). The antioxidant activity of the bread extracts was determined by 2,2-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid) diammonium salt (ABTS), diphenyl-1-picrylhidrazyl radical (DPPH), and ferric reducing antioxidant power (FRAP) methodologies. Acorn flour can be considered a good source of bioactive compounds and antioxidants in GF bread. Acorn flour showed good technological properties in GF baking, improving bread nutritional and sensory characteristics.

show abstract

Section: Control A23% A35%supporting

confidence: 76%

Acorn Flour as a Source of Bioactive Compounds in Gluten-Free Bread

et al. 2020

View full text Add to dashboard Cite

show abstract

“…Quercus ilex L. oil showed a significantly higher level of esters, alcohols, and acids of the acetic series, which was likely indicative of over‐mature or degraded raw material. Similar compounds from fermentation processes were also found in biscuits enriched with acorn flour 4 . Finally, QS had the lowest amount of alcohols, esters, and acetic acid.…”

Section: Resultssupporting

confidence: 66%

“…are considered nutritionally valuable and have been used for thousands of years wherever oak trees were found, being a good source of carbohydrates, proteins, and fat 1 . Milled to flour, acorns have recently been proposed as functional ingredients for producing bread and biscuits 2‐4 . The lipid fraction of acorns is also recognized for having high nutritional quality because it is rich in unsaturated fatty acids and in bioactive compounds, such as polyphenols, tocopherols, and sterols 5‐11 .…”

Section: Introductionmentioning

confidence: 99%

Effects of storage on the oxidative stability of acorn oils extracted from three different Quercus species

et al. 2020

Self Cite

View full text Add to dashboard Cite

BACKGROUND Acorn fruit and its components and by‐products are receiving renewed interest due to their nutritional and phytochemical features. In particular, the oil extracted from acorns is recognized for having high nutritional quality and for being rich in bioactive compounds. Despite the growing interest, few papers are available that consider the evolution of acorn‐oil characteristics during storage. Our aim was to investigate the storage‐related changes in acorn oils extracted from three Quercus species grown in Algeria (Q. ilex, Q. suber, and Q. coccifera) 180 days after production, with a focus on polar and volatile compounds, not yet investigated. Basic quality parameters, phenolic content, antioxidant activity and induction time were also monitored. RESULTS The oxidation markers (peroxide value and UV absorptions) increased during storage, whereas antioxidants decreased. A distinctive volatile profile was observed at the time of production, which underwent changes during storage. Polar compounds increased, whereas induction time decreased. The oil extracted from Quercus suber L. was the most affected by storage time. CONCLUSION Floral and fruity volatile compounds detected in the oils’ headspace could explain the pleasant flavor of acorn oils reported by other authors. As with other vegetable oils, storage depletes both volatiles and antioxidants and produces oxidation compounds, such as oxidized triacylglycerols. However, the acorn oils that were studied were quite stable under storage in the dark at room temperature for 6 months. © 2020 Society of Chemical Industry

show abstract

“…Produk millet crispy termasuk ke dalam golongan biskuit dimana mempunyai ciri-ciri renyah dan kering (Pasqualone, 2019). Biskuit merupakan camilan yang dibuat dengan pencampuran bahan kering seperti tepung dan bahan basah seperti telur (Biguzzi, 2015).…”

Section: Pendahuluanunclassified

Daya Terima dan Kandungan Gizi Millet Crispy dengan Memanfaatkan Tepung Millet sebagai Alternatif Snack Sumber Serat

Widiyawati

Ratnaningsih

Lastariwati

2020

J.Wart.Industri.Has.Pertan.

View full text Add to dashboard Cite

ABSTRAK: Serat merupakan salah satu jenis karbohidrat yang sangat dibutuhkan untuk menjaga kesehatan. Bahan makanan yang mengandung serat tinggi antara lain serealia seperti jewawut atau millet, namun di Indonesia pemanfaatan millet pada produk camilan masih terbatas. Sebagai jenis serealia, millet dapat dimanfaatkan menjadi produk camilan seperti millet crispy. Penelitian ini bertujuan untuk mengetahui tingkat kesukaan produk millet crispy dan kandungan gizinya dengan uji laboratorium (proksimat dan uji kandungan serat pangan). Jenis penelitian yang dilakukan adalah R&D (Research and Development) dengan desain 4D (Define, Design, Development dan Disseminate). Uji kesukaan dilakukan oleh 50 panelis dari masyarakat umum dengan menggunakan borang uji kesukaan. Analisis data menggunakan statistik deskriptif. Hasil uji kesukaan menunjukkan secara keseluruhan tingkat kesukaan millet crispy mempunyai rata-rata 3,30 atau disukai. Hasil dari uji laboratorium menunjukkan bahwa kandungan gizi millet crispy terdiri dari protein sebesar 12,39 gram, lemak sebesar 13,95 gram, karbohidrat sebesar 52,68 gram, dan energi sebesar 381,95 kkal per 100 gram produk. Millet crispy dapat dikatakan sebagai snack sumber serat karena kandungan seratnya 19,05 gram per 100 gram produk. Oleh karena itu, millet crispy dapat direkomendasikan sebagai snack sumber serat bagi masyarakat Indonesia.

show abstract

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

Cited by 62 publications

References 38 publications

Acorn Flour as a Source of Bioactive Compounds in Gluten-Free Bread

Acorn Flour as a Source of Bioactive Compounds in Gluten-Free Bread

Effects of storage on the oxidative stability of acorn oils extracted from three different Quercus species

Daya Terima dan Kandungan Gizi Millet Crispy dengan Memanfaatkan Tepung Millet sebagai Alternatif Snack Sumber Serat

Contact Info

Product

Resources

About