Evaluation of the Cake Quality Made from Acorn-Wheat Flour Blends as a Functional Food

Regarding the nutritional value and availability of acorns in west and southwest of Iran, the effects of partial substitution of wheat flour with acorn flour was investigated. Wheat flour was replaced by treated acorn flour in the formulation of sponge cake and the quality characteristics were evaluated. Density of cakes was increased with increasing the acorn flour. As the substitution degree was increased the textural parameters such as hardness, adhesiveness, gumminess and chewiness were increased and some other characteristics including springiness and cohesiveness were decreased. Sensory attributes also diminished as the concentration of acorn flour increased. Heat treatment of acorns did not exhibited significant effect on the cakes quality. Based on the results obtained in this research work, in order to make the cake as a functional food, lower levels of substitution (less than 10%) had acceptable texture and sensory properties as compared to the control