Migaskó, Helga and Ecseri, Károly (2020) Consumption of Pedunculate Oak (Quercus Robur L.) Seeds. GRADUS, 7 (1). pp. 1-5. ISSN 2064-8014
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Official URL: https://doi.org/10.47833/2020.1.AGR.001
Abstract
Sensory testing of acorn flour of pedunculate oak was carried out, which is significant forest species in Europe. Dark chocolate was mixed in different proportions to the pastry, and the baked biscuits were tasted. The critics found the 50 % chocolate content treatment to the best in each of tested parameters (color, odor, hardness, moisture, after taste). There was no statistical difference in the gender, age and educational level of the tasters. The experiment should be continued because of the successful reduction of bitter aftertaste.
| Item Type: | Article |
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| Uncontrolled Keywords: | sensory testing; tannin content; functional food; bitter taste; oak acorn |
| Subjects: | S Agriculture / mezőgazdaság > SB Plant culture / növénytermesztés |
| Depositing User: | Zoltán Subecz |
| Date Deposited: | 27 May 2020 06:30 |
| Last Modified: | 28 Apr 2021 07:32 |
| URI: | http://real.mtak.hu/id/eprint/109051 |
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