Czech J. Food Sci., 2026, 44(2):101-111 | DOI: 10.17221/168/2024-CJFS

Chemical composition, physical properties and sensory attributes of gluten-free pasta produced from acorn flourOriginal Paper

Lassoued Rabeb ORCID...1,2, Chouaibi Moncef3,4, Gharsallah Karima2,4, Abderrabba Manef1, Mejri Jamel1,5
1 Laboratory of Materials, Molecules and Applications, IPEST, University of Carthage, La Marsa, Republic of Tunisia
Process Engineering Department, Higher Institute of Technological Studies of Zaghouan,
2 General Direction of Technological Studies, Tunis, Republic of Tunisia
Bio-Preservation and Valorization of Agricultural Products, High Institute of Food Industries,
3 University of Carthage, Tunis, Republic of Tunisia
Physics Laboratory of Soft Matter and Electromagnetic Modeling, Faculty of Science of Tunis,
4 Tunis El Manar University, Republic of Tunisia
5 Medjez El Bab Engineering School, University of Jendouba, Republic of Tunisia

The use of flours from the acorns of Quercus ilex and Quercus coccifera to produce gluten-free pasta was investigated in the current study. The latter evaluates the nutritional value, physical properties (minimum preparation time, water absorption index, cooking loss, and colour), textural properties (hardness, firmness, and stickiness), and sensory attributes of cooked rice pasta enriched with different dosages of acorn flour [25 g·(100 g)–1 and 50 g·(100 g)–1]. The results demonstrated that pasta produced from Quercus ilex acorn required the shortest cooking time, whereas pasta made from Quercus coccifera acorn exhibited the highest cooking losses. Pastes enriched with acorn displayed a more pronounced yellow colour. The combination of 50% rice flour and 50% acorn flour in pasta formulations significantly reduced cooking losses and yielded acceptable scores across all sensory attributes, resulting in the highest overall quality.

Keywords: Quercus ilex; Quercus coccifera; cooking quality; texture; nutritional composition; sensory evaluation

Received: September 1, 2024; Revised: March 17, 2025; Accepted: March 21, 2025; Published: April 29, 2026  Show citation

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Rabeb L, Moncef C, Karima G, Manef A, Jamel M. Chemical composition, physical properties and sensory attributes of gluten-free pasta produced from acorn flour. Czech Journal of Food Sciences. 2026;44(2):101-111. doi: 10.17221/168/2024-CJFS.
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