Among the fruits whose economic value was underestimated, oak acorns (Quercus sp.) are gradually arousing interest by their biochemical and biological properties. The objective of this study was to incorporate acorns into human food through the formulation of new desserts. Acorns were collected from a cork oak forest located in northwestern Tunisia. Firstly, the physicochemical characteristics of the fruits as a base product were determined. Then, four dessert formulations were tested by adding ingredients to acorns: water, sugar, cocoa powder and sesame paste. A sensory analysis was carried for the products obtained such as: color, appearance, smell, sweetness and texture. The results indicated a moisture content equal to 44.71% ± 1.02 and showed total polyphenol and tannin contents estimated, respectively, in oak acorns at 8 ± 0.34 mg / ml EAG and at 25.88 ± 9.62 mg / ml EC. The extract obtained from the acorns is endowed with a high anti-free radical power. Thus, acorns are interesting as a food except that tannins content is high giving a bitter taste. Therefore, boiling method was selected to be the best to reduce bitterness. Then, this method was used to product acorns for dessert formulation. The results of the sensory analysis showed percentages of acceptability estimated at 53% and 40%, respectively, for the C formulations based on acorns and. chocolate and for D made from acorns and sesame. These desserts can be classified as natural foods that contain agro-food elements beneficial to human health.
Citation: Stiti B, Mezni F, Zarroug Y, Slama A, Fkiri S, et al. 2022. Agri-Food Valuation of Oak Fruits in Human Consumption: Formulation of Desserts. J Food Chem Nanotechnol 8(2): 38-42.