The Effect of Acorn Flour on the Sensory Properties of Baklava

Despite their high potential for the food industry, acorns are currently under-recognized and under-utilized. Due to their rich nutritional content and sensory properties, the use of acorns in the form of flour in foods has recently attracted attention. In this study, in which the potential of acorn flour in foods was investigated, baklava samples were prepared with different percentages (15%, 30%, 45%) of acorn flour and compared with the control sample containing 100% wheat flour in terms of sensory properties. In the study, it was determined that the baklava sample containing 15% acorn flour was closest to the control baklava sample in terms of sensory properties. However, it was revealed that the baklava sample containing 45% acorn flour was similar to the control baklava sample in terms of flavor and texture characteristics. In addition, as a result of the research, it was determined that the control baklava sample was the product with the highest consumer preference level in terms of appearance, followed by baklava samples containing 15%, 45% and 30% acorn flour, respectively. Finally, the study revealed that the control and baklava samples containing 15% acorn flour had the highest purchase preference, while the other samples were preferred by more than 50% of the participants. As a result of the research, it is possible to state that acorn flour can be included in foods up to certain amounts and further studies should be carried out.