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Effect of Persian Acorn Flour on Physicochemical and Sensory Properties of Baguettes

Document Type : Research Paper

Author

Department of food science and technology, Shahrekord branch, Islamic Azad University, Shahrekord, Iran.

Abstract

Considering the health benefits of acorn and its effects on the digestive system, this study was conducted to introduce acorn or Persian oak fruit consumption, especially for people who suffer from digestive problems. In this study, acorn flour with different percentages (0, 6, 8, 10, 12 and 14) were added to wheat flour and then texture, sensory and chemical properties of the product were studied.  Results from penetration tests indicated that there were significant difference in samples with 14% acorn flour with other samples which can be related to reduction of the wheat protein content and increase acorn flour. Results  gained from stress relaxation tests showed that the control samples had significant differences with samples containing 8, 6, and 12 percent of acorn flour, and also the texture of the samples turned more dense and less flexibility as the percentage of acorn flour in bread samples were increased. Sensory test results showed that from the first day through sixth day all samples, except the sample with 14% acorn flour, were acceptable. On the eighth day, and from that day on, a part of samples lost their acceptability. The results of chemical analysis showed that with increase in acorn flour, the protein content, humidity and wet gluten content decreased, but the ash increased.

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References
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Food Engineering Research
Volume 19, Issue 2 - Serial Number 69
December 2020
Pages 177-186
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