Expected results
The MEDACORNET project team is working hard to present the best possible results, so be aware of the news.
Gluten-Free Tagliatelle Enriched with Acorn Flour
Within the scope of the MEDACORNET project, researchers from the University of Bari Aldo Moro (Italy) developed an innovative gluten-free tagliatelle using acorn flour as a sustainable and nutritious alternative ingredient. The product was formulated with different proportions of acorn flour (50% and 100%) and an egg-free hydrogel, making it suitable for individuals with gluten intolerance, egg allergies, and those following a vegan diet. The incorporation of acorn flour enhanced the pasta’s nutritional profile, increasing its fibre content and bioactive compounds, including phenolics and carotenoids. Additionally, the developed formulations demonstrated promising technological and sensory properties, including improved dough elasticity, good cooking firmness, and a distinctive flavour. This innovative product highlights the potential of acorns as an underutilised Mediterranean resource for developing sustainable, nutritious, and functional food alternatives, contributing to the valorisation of local biodiversity and the diversification of gluten-free food products.
Innovative Cookies and Snacks Developed with Mediterranean Acorn Flour
Within the scope of the MEDACORNET project, innovative cookies and snacks were developed using acorn flour and granular materials derived from native Mediterranean oak species (Quercus spp.), promoting the valorisation of a sustainable and underutilised natural resource. By combining traditional food knowledge with modern processing techniques, these products were designed to offer improved nutritional and functional properties. Acorn flour provides valuable bioactive compounds, including polyphenols with antioxidant potential, dietary fibres, resistant starch, and unsaturated fatty acids, contributing to the development of nutritious food alternatives. The development process involved optimising acorn processing methods and ingredient formulations to improve texture, flavour, and technological performance. Different formulations were explored, including gluten-free alternatives and products incorporating acorn flour alongside conventional ingredients, demonstrating its versatility in bakery and snack applications. These innovative products highlight the potential of Mediterranean acorns as sustainable, nutritious, and functional ingredients, supporting the diversification of food products, the rediscovery of traditional resources, and the development of healthier food alternatives.