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Abstract(s)
A bolota Ă© um fruto silvestre amplamente distribuĂdo e usado como ração animal em
muitos paĂses. Este fruto surgiu como uma fonte alternativa de farinha para consumo
humano devido ao seu valor nutricional, compostos bioativos e ausĂȘncia de glĂșten, sendo
vantajosa para a dieta de doentes celĂacos. Contudo, contĂ©m taninos, que conferem sabor
adstringente e dificultam a digestão e a absorção de nutrientes. Este estudo teve como
objetivo caracterizar farinhas de bolota de Quercus pyrenaica Willd. submetidas a
diferentes tratamentos para remoção de taninos, incluindo escaldagem, demolhagem e
torragem, alĂ©m de uma amostra sem tratamento. Cada farinha foi analisada quanto Ă
humidade, teor de cinzas, proteĂnas, lĂpidos, fibras, amido, ĂĄcidos gordos, açĂșcares e
compostos fenĂłlicos. Os resultados mostraram que a farinha escaldada destacou-se como
a mais adequada para consumo humano, devido ao menor teor de compostos fenĂłlicos.
Posto isto, tambĂ©m se avaliou o uso desta farinha em panquecas sem glĂșten, preparadas
com percentagens variadas de farinha de bolota (0%, 50%, 75% e 100%) e farinha de
arroz (100%, 50%, 25%, 0%). Foram analisadas quanto ao valor nutricional, textura, cor
e biodisponibilidade. As panquecas com maior percentagem de farinha de bolota
mostraram maior teor de fibras e proteĂnas e uma melhor digestibilidade proteica,
especialmente nas formulaçÔes com 100% de bolota, enquanto apresentavam menor teor
em hidratos de carbono e valor energético. A farinha de bolota Q. pyrenaica apresenta um
perfil nutricional rico e propriedades favorĂĄveis, como o facto de ser naturalmente isenta
de glĂșten, demonstrando um grande potencial para aplicação em produtos inovadores e
sustentĂĄveis na indĂșstria alimentar.
Acorn is a wild fruit widely distributed and used as animal feed in many countries. This fruit emerged as an alternative source of flour for human consumption due to its nutritional value, bioactive compounds and gluten-free, being advantageous for the diet of coeliac patients. However, it contains tannins, which give astringent flavor and make digestion and absorption of nutrients difficult. This study aimed to characterize acorn flour from Quercus pyrenaica submitted to different treatments for removal of tannins, including scalding, demolding and roasting, as well as a sample without treatment. Each flour was analyzed for moisture, ash content, protein, fat, fiber, starch, fatty acids, sugars and phenolic compounds. The results showed that the scalded flour stood out as the most suitable for human consumption, due to the lower content of phenolic compounds. This said, the use of this flour in gluten-free pancakes was also evaluated, prepared with varying percentages of acorn flour (0%, 50%, 75% and 100%) and analyzed for nutritional value, texture, color and bioavailability. Pancakes with higher percentage of acorn flour showed higher fiber and protein content and better protein digestibility, especially in formulations with 100% acorn, while reducing carbohydrates and energy value. Acorn flour Q. pyrenaica has a rich nutritional profile and favorable properties, such as being naturally gluten-free, demonstrating great potential for application in innovative and sustainable products in the food industry.
Acorn is a wild fruit widely distributed and used as animal feed in many countries. This fruit emerged as an alternative source of flour for human consumption due to its nutritional value, bioactive compounds and gluten-free, being advantageous for the diet of coeliac patients. However, it contains tannins, which give astringent flavor and make digestion and absorption of nutrients difficult. This study aimed to characterize acorn flour from Quercus pyrenaica submitted to different treatments for removal of tannins, including scalding, demolding and roasting, as well as a sample without treatment. Each flour was analyzed for moisture, ash content, protein, fat, fiber, starch, fatty acids, sugars and phenolic compounds. The results showed that the scalded flour stood out as the most suitable for human consumption, due to the lower content of phenolic compounds. This said, the use of this flour in gluten-free pancakes was also evaluated, prepared with varying percentages of acorn flour (0%, 50%, 75% and 100%) and analyzed for nutritional value, texture, color and bioavailability. Pancakes with higher percentage of acorn flour showed higher fiber and protein content and better protein digestibility, especially in formulations with 100% acorn, while reducing carbohydrates and energy value. Acorn flour Q. pyrenaica has a rich nutritional profile and favorable properties, such as being naturally gluten-free, demonstrating great potential for application in innovative and sustainable products in the food industry.
Description
Keywords
Farinha de bolota Remoção de taninos Composição nutricional Compostos fenĂłlicos Panquecas sem glĂșten