Formulation of focaccia with acorn flour from Tunisian Quercus canariensis Willd.: A strategy for lowering the glycemic index while enhancing nutritional value

Future Foods 2026 Open access

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Authors: Francesca Vurro, Abir Haddada, Alexandra-Mihaela Ailoaiei, Davide De Angelis, Hannachi Hedia, Naouel Klibi, Giusy Rita Caponio, Giacomo Squeo, Sondes Stambouli-Essassi, Antonella Pasqualone
DOI: 10.1016/j.fufo.2026.101115
Cited by: 1
References: 56

Abstract

Acorns have recently attracted interest as sustainable and nutritionally rich ingredient. However, the use of Quercus canariensis Willd. acorn flour has not been previously investigated in food applications. Therefore, this study aimed to valorize this ingredient in focaccia flat bread, partially replacing wheat flour, hypothesizing that its incorporation would enhance its nutritional and functional properties. Two replacement levels were considered: 15% (F15) and 30% (F30), compared with a control of 100% wheat flour (CTR). The effects of acorn flour on the nutritional, physicochemical, and technological properties of focaccia were evaluated. F30 showed significantly higher ( p

Fields of Study & Subjects

Food composition and properties Rabbits: Nutrition Reproduction Health Phytochemicals and Antioxidant Activities

Publication details

Journal / source
Future Foods
Publisher
Elsevier BV
Volume
14
Pages
101115–101115
Publication date
27 June 2026
Language
EN