El potencial de la bellota de rebollo como harina sin gluten

Gluten-free flour from holm oak (Quercus pyrenaica) acorns processed to reduce tannins shows high nutritional value. Four methods—blanching, soaking, toasting, and no treatment—were tested. Blanching reduced phenolic compounds most effectively, making it most suitable for human consumption. Toasted flour had higher fiber, protein, and fatty acid content. Acorn flour is rich in protein, fiber, and healthy fats, with low moisture. Results support its potential in innovative food applications.