Acorn Flour Pasta: Functional and Technological Aspects
DOI:
https://doi.org/10.24925/turjaf.v13is2.3570-3582.8190Keywords:
Acorn flour, Functional pasta, Antioxidant activity, Phenolic content, Technological qualityAbstract
The objective of this study was to evaluate the physicochemical, bioactive, and technological properties of pasta made from durum wheat semolina that was partially replaced with Acorn flour at levels of 10%, 20%, and 30%. The incorporation of Acorn flour had a substantial impact on the nutritional composition of the pasta, resulting in increases in total phenolic content (TPC), total flavonoid content (TFC), and antioxidant capacity in comparison with the control sample. The highest values for TPC and TFC were found in the samples containing 20% and 30% Acorn flour (p<0.05), demonstrating the functional potential of this formulation. However, an increase in the quantity of Acorn flour used in the pasta production process resulted in a noticeable darkening of the pasta's colour. This observation is consistent with the findings of previous research conducted on the use of non-traditional flours. While the increased amounts of Acorn flour resulted in enhanced nutritional and antioxidant profiles, the darker appearance and alterations in texture may have implications for sensory and visual acceptability. The present findings are corroborated by extant literature, which demonstrates that functional flours such as buckwheat, chickpea, lentil, chia, and sorghum have exhibited analogous trends in enhancing bioactive compounds and altering technological properties. Incorporation of Acorn flour at levels ranging from 10% to 20% optimises the health benefits of pasta while maintaining its desirable sensory and structural characteristics. Presented research contributes to the valorization of non-wood forest product (NWFP) resources and the development of innovative functional pasta products using sustainable ingredients.
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