The potential of Pyrenean oak acorn as gluten-free flour
Roasted acorn flour shows highest protein and fibre content; scalding most effective for tannin reduction
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Detail description
Impact of tannin removal methods on Pyrenean acorn flour: nutritional analysis of soaking, scalding, roasting, and untreated acorns from Quercus pyrenaica harvested in Portugal, 2021. Roasted flour showed higher protein, fibre, and fatty acids; scalded flour had the lowest phenolic compounds, indicating best suitability for human consumption. Gluten-free, nutrient-rich flour with potential for food industry applications.
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Contribution detail info
- Project
ResAlliance
Landscape resilience knowledge alliance for agriculture and forestry in the Mediterranean basin
- Location
- Portugal
- Authors
- Mariline Borges, Soraia Falcão, sfalcao@ipb.pt
- Purpose
- Dissemination
- File type
- document
- Created on
- Jul 31, 2024
- Origin language
- English
- Official project website
- ResAlliance
- License
- CC BY-NC-ND
- Keywords
- Themes