Development of cereal-based food products enriched with acorn flour

Marginal lands, which are often characterized by low productivity and limited suitability for conventional crops, represent an underutilized resource for developing resilient and sustainable food systems. Oak trees (Quercus L. spp.), which are naturally adapted to these environments, produce acorns that were historically consumed but are currently underutilized in modern food applications. Acorns are naturally gluten-free and rich in bioactive compounds, making them a promising ingredient for developing innovative gluten-free food products to meet the growing demand for such products. This study aimed to explore the use of acorn flour as an ingredient in cereal-based food products, using gluten-free fresh pasta as a representative example. Pasta formulations were obtained by partially (50%) or totally (100%) replacing rice flour with acorn flour and were then compared with a control sample made exclusively from rice flour. The nutritional composition, antioxidant activity, cooking quality, texture, color and sensory properties were evaluated. The incorporation of acorn flour significantly improved the nutritional profile of glutenfree pasta, particularly increasing fiber content, phenolic compounds and antioxidant activity. The most pronounced effects were observed in the formulation containing 100% acorn flour. Acorn flour also influenced the technological properties of the pasta, increasing its hardness and bringing its texture closer to the desirable “al dente” standard while maintaining cooking losses within acceptable limits. Sensory analysis, conducted following the quantitative descriptive approach, corroborated the instrumental findings regarding color and texture, and revealed distinctive sensory characteristics reminiscent of fruit, mushrooms, and cooked must, clearly distinguishing acorn-enriched pasta from the control sample. Overall, these results highlight the potential of acorn flour as a valuable gluten-free ingredient in cereal-based food products, supporting its use as a strategy to enhance the value of marginal lands through sustainable food innovation.