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首页> 外文期刊>Journal of Food Measurement and Characterization >Nutritional characterization of acorn flour (a traditional component of the Mediterranean gastronomical folklore)
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Nutritional characterization of acorn flour (a traditional component of the Mediterranean gastronomical folklore)

机译：橡子粉（地中海美食民间传说的传统组成部分）的营养特性

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Nowadays, acorns, the fruits of Quercus trees, are mostly associated with animal feed. However they are part of the traditional gastronomical folklore of several Mediterranean countries. Though several uses can be mentioned, one of the most common uses is powdering the acorns in order to produce a flour that can substitute regular corn flour in the manufacture breads and cakes. An example of this is acorn bread, a typical Portuguese loaf. However, to the best of our knowledge, there is no informationabout the nutritional value of these flours. As such, the main goal of this work was to describe the nutritional value of acorn flours from two different subspecies of Quercus abundant in Portugal (Quercus ilex and Quercus rotundifolia) obtained using two different traditional methods (drying and roasting). The results demonstrated that all flours possessed interesting nutritional properties, namely the absence of gluten and elevated values of both monounsaturated and polyunsaturated fatty acids. Because of these facts and it’s low production cost, acorn flour poses as an interesting alternative to traditional flours particularly for gluten intolerant individuals.
机译：如今，橡树（栎树的果实）主要与动物饲料有关。但是，它们是几个地中海国家/地区传统美食民间传说的一部分。尽管可以提及几种用途，但最常见的用途之一是将橡子粉粉化，以生产可以代替普通玉米粉的面包和蛋糕。例如，典型的葡萄牙面包橡子面包。然而，据我们所知，没有关于这些面粉的营养价值的信息。因此，这项工作的主要目的是描述使用两种不同的传统方法（干燥和烘烤）从葡萄牙丰富的栎属（Quercus ilex和Quercus rotundifolia）两个不同亚种获得的橡子粉的营养价值。结果表明，所有面粉都具有有趣的营养特性，即没有面筋和单不饱和脂肪酸和多不饱和脂肪酸的值都升高。由于这些事实和较低的生产成本，橡子粉是传统面粉的有趣替代品，特别是对于不耐麸质的人。

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