The Effect of Acorn Flour on the Sensory Properties of Baklava

Abstract

Despite their high potential for the food industry, acorns are currently under-recognized and under-utilized. Due to their rich nutritional content and sensory properties, the use of acorns in the form of flour in foods has recently attracted attention. In this study, in which the potential of acorn flour in foods was investigated, baklava samples were prepared with different percentages (15%, 30%, 45%) of acorn flour and compared with the control sample containing 100% wheat flour in terms of sensory properties. In the study, it was determined that the baklava sample containing 15% acorn flour was closest to the control baklava sample in terms of sensory properties. However, it was revealed that the baklava sample containing 45% acorn flour was similar to the control baklava sample in terms of flavor and texture characteristics. In addition, as a result of the research, it was determined that the control baklava sample was the product with the highest consumer preference level in terms of appearance, followed by baklava samples containing 15%, 45% and 30% acorn flour, respectively. Finally, the study revealed that the control and baklava samples containing 15% acorn flour had the highest purchase preference, while the other samples were preferred by more than 50% of the participants. As a result of the research, it is possible to state that acorn flour can be included in foods up to certain amounts and further studies should be carried out.

Keywords

• Acorn Flour
• Baklava
• Food
• Sensory Analysis

References

1. Ajo, R. Y. (2018). Effect of Acorn Flour Substitution on Arabic Bread Properties. Pakistan Journal of Agricultural Sciences, 55(4).
2. Amina, M., Djamel, F. ve Djamel, H. (2018). Influence of Fermentation and Germination Treatments on Physicochemical and Functional Properties of Acorn Flour. Bulgarian Journal of Agricultural Science, 24(4), 719-726.
3. Ar-Tu Kimya. (2022). Pelit Unu. Erişim Adresi: https://www.artukimya.com/pelit-unu-2/ (Erişim tarihi: 05.10.2022).
4. Ayerdı, M., De Francısco, S., Echazarreta-Gallego, A., Hernández, H. ve Sarasketa-Gartzıa I. (2014). Bread Productıon Durıng The European Neolıthıc Perıod. Reconstructıon Of The Acorn Bread Manufacturıng Process. Conference: 4th. International Experimental Archaeology Conference: Posters (pp.76-89), 4th International Experimental Archaeology Conference, Burgos.
5. Ayerdi, M., Echazarreta-Gallego, A., de Francisco-Rodriguez, S., Hernández, H. H. ve Sarasketa-Gartzia, I. (2016). Acorn Cake During the Holocene: Experimental Reconstruction of Its Preparation In The Western Pyrenees, Iberia. Vegetation History and Archaeobotany, 25(5), 443-457.
6. Bainbridge, D. A. (2001). Acorns as Food: History, Use, Recipes, and Bibliography. Calif., USA: Sierra Nature Prints.
7. Beltrão Martins, R., Gouvinhas, I., Nunes, M. C., Alcides Peres, J., Raymundo, A., & Barros, A. I., (2020) Acorn flour as a source of bioactive compounds in gluten-free bread. Molecules, 25(16), 1-19.
8. Claudia, P. (2013). Acorn bread: A Traditional Food of the Past in Sardinia (Italy). Journal of Cultural Heritage, 14(3 SUPPL), S71–S74. https://doi.org/10.1016/j.culher.2012.11.012

9. Correia, P. R. ve Beirão‐da‐Costa, M. L. (2011). Effect of Drying Temperatures on Starch‐Related Functional and Thermal Properties of Acorn Flours. Journal of food science, 76(2), 196-202.
10. Çelik, İ., & Tümer, G. (2020). Tulumba tatlısı yapımında çeşitli kavurga unların kullanımı ve bazı karakteristik özelliklerin belirlenmesi. Food and Health, 6(3), 170-176.
11. Deforce, K., Bastiaens, J., Van Calster, H. & Vanhoutte, S. (2009). Iron Age Acorns From Boezinge (Belgium): The Role of Acorn Consumption in Prehistory. Archaologisches Korrespondenzblatt, 12(3), 381.
12. Demara, F. (2020). The Wild Acorn Kitchen. Eating on the run survival foraging (pp. 50-53).
13. Erbil, K., & İnce Karaçeper, E. (2023). Yenilikçi reçete geliştirme bağlamında: besin değeri artırılmış glutensiz ve vegan lavaş ekmeği. Journal of Silk Road Tourism Research, 3(1), 1-16.
14. Gezici, S. ve Sekeroglu, N. (2019). Neuroprotective Potential and Phytochemical Composition of Acorn Fruits. Industrial Crops and Products, 128, 13-17.
15. Gonzaga, M., Batista, M., Guiné, R., & Correia, P. (2015). Development and characterization of wheat breads with acorn flour. International Conference of Engineering: Engineering for Society. University of Beira Interior – Covilhã, Portugal.
16. Hoeche U., Kelly A., & Noci, F. (2014). Acorn: Staple food from the past or novel food for the future? An investigation into the desirability and acceptability of acorn flour products. Dublin Gastronomy Symposium, Dublin, Ireland.
17. Hrusková, M., Svec, I. & Kadlcíková, I. (2019). Effect of Chestnut and Acorn Flour on Wheat/Wheat-Barley Flour Properties and Bread Quality. International Journal of Food Studies, 8(1), 41-57.
18. Igueld, S. B., Abidi, H., Trabelsi-Ayadi, M. & Chérif, J. K. (2015). Study of Physicochemicals Characteristics and Antioxidant Capacity of Cork Oak Acorns (Quercus Suber L.) Grown in Three Regions in Tunisia. J. App. Pharm. Sci, 5, 26-32.
19. Johns, T. ve Duquette, M. (1991). Traditional Detoxification of Acorn Bread with Clay. Ecology of Food and Nutrition, 25(3), 221-228.
20. Kasar, H., Madenci, A. B., & Seçim, Y. (2024). Gastronomi turizminde beslenme engelleri kapsamında glütensiz ürün geliştirme: Coğrafi işaretli Gaziantep şekerli böreği. Journal of Tourism & Gastronomy Studies, 12(1). https://doi.org/10.21325/jotags.2024.1395
21. Kettmann (2019). How to Make Acorns Edible. https://www.independent.com/2019/10/21/how-to-make-acorns-edible/ (25.08.2022).
22. Korus, A., Gumul, D., Krystyjan, M., Juszczak, L. & Korus, J. (2017). Evaluation of the Quality, Nutritional Value and Antioxidant Activity of Gluten-Free Biscuits Made from Corn-Acorn Flour or Corn-Hemp Flour Composites. European Food Research and Technology, 243(8), 1429-1438.
23. Korus, J., Witczak, M., Ziobro, R. & Juszczak, L. (2015). The Influence of Acorn Flour On Rheological Properties of Gluten-Free Dough and Physical Characteristics of the Bread. European Food Research and Technology, 240(6), 1135-1143.
24. Makhlouf, F. Z., Squeo, G., Barkat, M., Pasqualone, A. ve Caponio, F. (2019). Comparative Study of Total Phenolic Content and Antioxidant Proprieties of Quercus Fruit: Flour and Oil. The North African Journal of Food and Nutrition Research, 03(05), 148–155. https://doi.org/10.5281/zenodo.2584087
25. Migaskó, H. Z., Ecseri, K. ve Pető, J. (2020). Nutrient Composition of Oak Acorn Flour. Gradus, 7(2), 50-52.
26. Molavi, H., Keramat, J. & Raisee, B. (2015). Evaluation of the Cake Quality Made from Acorn-Wheat Flour Blends as A Functional Food. J. FBT, IAU, 5(2): 53–60.
27. Mousavi, B., Ghaderi, S., Hesarinejad, M. A. & Pourmahmoudi, A. (2021). Effect of varying levels of acorn flour on antioxidant, staling and sensory properties of Iranian toast. International Journal of Food Studies, 10(2), 322-333.
28. Mullen, N. (2001). California Indian Food and Culture. Phoebe A. Hearst Museum of Anthropology. Berkeley, CA.
29. Otrar, M. (2022). Independent Samples T-Test. Erişim adresi: https://mustafaotrar.net/istatistik/bagimsiz-iliskisiz-gruplar-t-testi/ (Erişim tarihi: 08.10.2022).
30. Parsaei, M., Goli, M. & Abbasi, H. (2018). Oak Flour as A Replacement of Wheat and Corn Flour to Improve Biscuit Antioxidant Activity. Food science & nutrition, 6(2), 253-258.
31. Pasqualone, A., Makhlouf, F. Z., Barkat, M., Difonzo, G., Summo, C., Squeo, G. & Caponio, F. (2019). Effect of Acorn Flour on the Physico-Chemical and Sensory Properties Of Biscuits. Heliyon, 5(8), e02242.
32. Pignone, D., ve Laghetti, G. (2010). On Sweet Acorn (Quercus Spp.) Cake Tradition in Italian Cultural and Ethnic Islands. Genetic Resources and Crop Evolution, 57(8), 1261-1266.
33. Rashid, R. M. S., Sabir, D. A. & Hawramee, O. K. (2014). Effect of Sweet Acorn Flour of Common Oak (Quercus Aegilops L.) on Locally Iraqi Pastry (Kulicha) Products. J Zankoy Sulaimani, 16, 244-249.
34. Šálková, T., Divišová, M., Kadochová, Š., Beneš, J., Delawská, K. & Kadlcˇková, E. (2011). Acorns as a food resource. An Experiment with Acorn Preparation and Taste. Interdisciplinaria Archaeologica (IANSA), 2, 139-147.
35. Silva, S., Costa, E. M., Borges, A., Carvalho, A. P., Monteiro, M. J. ve Pintado, M. M. E. (2016). Nutritional Characterization of Acorn Flour (A Traditional Component of the Mediterranean Gastronomical Folklore). Journal of Food Measurement and Characterization, 10(3), 584-588.
36. Skendi, A., Mouselemidou, P., Papageorgiou, M. & Papastergiadis, E. (2018). Effect of Acorn Meal-Water Combinations on Technological Properties and Fine Structure of Gluten-Free Bread. Food chemistry, 253, 119-126.
37. Stiti, B., Mezni, F., Zarroug, Y., Slama, A. & Fkiri, S. (2022). Agri-Food Valuation of Oak Fruits in Human Consumption: Formulation of Desserts. Journal of Food Chemistry & Nanotechnology, 8(2), 38-42.
38. Tadayoni, M., Sheikh-Zeinoddin, M., & Soleimanian-Zad, S. (2015). Isolation of bioactive polysaccharide from acorn and evaluation of its functional properties. International Journal of Biological Macromolecules, 72, 179-184.
39. Taib, M., Rezzak, Y., Bouyazza, L. ve Lyoussi, B. (2020). Medicinal Uses, Phytochemistry, and Pharmacological Activities of Quercus Species. Evidence-Based Complementary and Alternative Medicine, 2020.
40. Vinha, A. F., Barreira, J. C. M., Costa, A. S. & Oliveira, M. B. P. (2016). A New Age for Quercus Spp. Fruits: Review on Nutritional and Phytochemical Composition and Related Biological Activities of Acorns. Comprehensive Reviews in Food Science and Food Safety, 15(6), 947-981.
41. Vinha, A. F., Barreira, J. C. M., Ferreira, I. C. F. R. & Oliveira, M. B. P. P. (2020). Therapeutic, Phytochemistry, and Pharmacology of Acorns (Quercus Nuts): A Review. Bioactive Compounds in Underutilized Fruits and Nuts, 1, 1-15.
42. Yang, X., Ma, Z., Wang, T., Perry, L., Li, Q., Huan, X. ve Yu, J. (2014). Starch Grain Evidence Reveals Early Pottery Function Cooking Plant Foods in North China. Chinese Science Bulletin, 59(32), 4352-4358.
43. Yildiz, G. (2009). Karabuğday (Fagopyrum esculentum Moench) Ununun Geleneksel Türk Ekmeklerinde Kullanılma İmkanları Üzerine Araştırmalar. Selçuk Üniversitesi. Fen Bilimleri Enstitüsü, Gıda Mühendisliği Anabilim Dalı, Yüksek Lisans Tezi, Konya, 114s.
44. Zhang, Q., Yu, J., Li, K., Bai, J., Zhang, X., Lu, Y., ... & Li, W. (2021). The Rheological Performance and Structure of Wheat/Acorn Composite Dough and the Quality and In Vitro Digestibility of Its Noodles. Foods, 10(11), 2727.