Effect of sweet acorn flour of common oak (Quercus aegilops L.) on locally Iraqi pastry (kulicha) products


1 Rafiq Mohamed Salih Rashid, 2 Dlir Amin Sabir, Othman K. Hawramee
Food Science Department, Faculty of Agricultural Sciences, University of Sulaimani, 2 Horticulture Department, Faculty of Agricultural Sciences, University of Sulaimani




Abstract:
To develop a plant based biomaterial source the physiochemical, rheological
characteristics and sensory characteristics of flour from acorn of oak tree in Hawraman
Region; Kurdistan of Iraq were investigated. The flour was isolated from seeds using
steeping and boiling methods; the fruit had high content of carbohydrate 73.5%, fat
10.5% with low content of protein which was 2.9%. The rheological tests for
Farinograph were showed significant differences between treatments in term of water
absorption for T0, T1, T2, and T3 were 63.6FU, 67 FU, 71FU and 77FU respectively,
and Amylographic viscosity tests were shown significant different between treatments
comparing to the control 748AU, 668.6AU, 360AU and 256AU.

Keywords: Acorn; Pastary (kulich a) product; Sensory evaluation; Rheology properties



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