September 10, 2025Food Science & NutritionOpen Access

Functional Cakes: The Effect of Acorn Flour and Hydrocolloids and Emulsifier on Texture, Nutritional and Sensory Properties

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This analysis demonstrates how acorn flour and hydrocolloids enhance nutritional value and sensory properties in cakes.

Using acorn flour in cakes significantly improves nutritional value and adds bioactive compounds.
The addition of DATEM led to cakes with superior texture, achieving the highest porosity and softness.
Hydrocolloids improved key textural attributes, such as hardness and springiness, in acorn flour cakes.
Sensory evaluation revealed that the combination of acorn flour and xanthan gum resulted in the best overall acceptance.

Kaykha et al. (2025) studied this question.

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