Chemical composition, physical properties and sensory attributes of gluten-free pasta produced from acorn flour

The use of flours from the acorns of Quercus ilex and Quercus coccifera to produce gluten-free pasta was investigated in the current study. The latter evaluates the nutritional value, physical properties (minimum preparation time, water absorption index, cooking loss, and colour), textural properties (hardness, firmness, and stickiness), and sensory attributes of cooked rice pasta enriched with different dosages of acorn flour [25 g.(100 g)-1 and 50 g.(100 g)-1]. The results demonstrated that pasta produced from Quercus ilex acorn required the shortest cooking time, whereas pasta made from Quercus coccifera acorn exhibited the highest cooking losses. Pastes enriched with acorn displayed a more pronounced yellow colour. The combination of 50% rice flour and 50% acorn flour in pasta formulations significantly reduced cooking losses and yielded acceptable scores across all sensory attributes, resulting in the highest overall quality.