The aim of the work was to explore the feasibility of using acorn flour as a novel and healthy ingredient in biscuits. The physico-chemical characteristics of acorn flour obtained from three different Quercus species were compared. Acorns of Quercus coccifera L. were the most antioxidant and were therefore used for preparing biscuits at two levels of addition, 30 and 60 g 100 g−1 on wheat flour basis. The physico-chemical and sensory characteristics of the obtained biscuits were then assessed. Acorn-added biscuits showed significantly (p < 0.05) higher content of phenolics, antioxidant activity and oxidative stability than control biscuits, prepared without acorn flour. These features improved as the level of acorn flour increased. As for appearance, the acorn-added biscuits were darker, larger, more voluminous and more friable than control biscuits. Higher levels of fermentative alcohols and esters, as well as Maillard reaction volatile compounds (particularly furans), were observed in the acorn-added biscuits.
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机译：这项工作的目的是探索使用橡子粉作为饼干中一种新颖而健康的成分的可行性。比较了从三种不同栎属物种获得的橡子粉的理化特性。 Quercus coccifera L.的橡子是最抗氧化剂的物质，因此被用于制备两种添加水平的饼干，分别是30和60 g 100 g -1 （基于小麦粉）。然后评估获得的饼干的理化和感官特性。与未使用橡子粉制备的对照饼干相比，添加橡子的饼干显示出显着（p <0.05）的酚类含量，抗氧化剂活性和氧化稳定性。这些特性随着橡子粉含量的增加而改善。至于外观，与对照饼干相比，添加了橡子的饼干更暗，更大，体积更大，更脆。在添加了橡子的饼干中观察到较高水平的发酵醇和酯以及美拉德反应挥发性化合物（特别是呋喃）。
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