Functional gluten-free cake based on acorn flour and date syrup

• Article written by Studenta Gal Ruth-Brigita, Prof. Dr. Eng. Daniela Stoin, Prof. Dr. Eng. Ersilia Alexa, "King Mihai I" University of Life Sciences in Timișoara, Faculty of Food Engineering.

The development of functional foods and the valorization of underexploited local resources currently represent important directions of research and innovation in the food industry, in response to the growing interest of consumers for products with nutritional and functional benefits superior to those offered by conventional foods.

In this context, the bakery and pastry industry has focused its research on formulating products with improved nutritional value, obtained by using natural ingredients rich in dietary fiber, bioactive compounds and essential micronutrients.

The concept of functional food defines those products that, in addition to the basic nutritional intake, contain biologically active components capable of contributing to the maintenance of health and reducing the risk of chronic non-communicable diseases (Guiné and Florença, 2024). In parallel, the increase in the incidence of celiac disease and gluten sensitivity has led to the development of an increasingly varied range of gluten-free products. However, most gluten-free products available on the market are formulated mainly based on starch and refined flours and have a low content of dietary fiber, vitamins, minerals and bioactive compounds (Vici et al., 2016).

This limitation has directed research towards identifying alternative raw materials, naturally gluten-free and with a superior nutritional profile, capable of improving both the technological quality and the biological value of the finished products. These include acorn, the fruit of species of the genus Quercus, a raw material available in the Romanian flora, but insufficiently exploited in the Romanian food industry. In recent years, interest in the use of acorn flour in the food industry has increased due to its potential to improve the nutritional and functional value of gluten-free products, as well as to contribute to the diversification of raw materials used in their formulation (Beltrão Martins et al., 2020).

Acorn flour

Acorn flour It is distinguished by a complex chemical composition, which gives it a high nutritional and functional value. Depending on the species of Quercus, pedoclimatic conditions and processing technology, it generally contains approximately 75–84% carbohydrates, 5–7% proteins, 8,5–13% lipids, 9,5–15% dietary fiber and approximately 2% mineral substances (Vinha et al., 2016; Beltrão Martins et al., 2022).

Compared to wheat flour, acorn flour has a higher content of dietary fiber and unsaturated fatty acids, making it recommended for the formulation of functional and gluten-free products. Acorn flour is also an important source of bioactive compounds, especially polyphenols (gallic acid, ellagic acid, hydrolyzable tannins and flavonoids), vitamin E and minerals such as potassium, magnesium, phosphorus and calcium. Its high antioxidant activity supports its use in the development of functional foods (Vinha et al., 2016; Beltrão Martins et al., 2022).

The chemical composition is influenced by the species of Quercus, the degree of fruit maturity and processing conditions, but numerous studies confirm the potential of acorn flour in the formulation of gluten-free products. From a technological perspective, the inclusion of acorn flour in gluten-free pastry formulations influences the rheological properties of the dough. Due to its high dietary fiber content, it increases the water absorption capacity, favoring the yield of the finished product, but reduces the elasticity and extensibility of the dough (Sobota and Tańska, 2025). At the same time, the natural absence of gluten requires the association of acorn flour with other flours or ingredients (hydrocolloids, emulsifiers) to obtain an appropriate volume, porosity and texture in gluten-free bakery and pastry products (Kaykha et al., 2025).

From the perspective of health benefits, acorn flour is appreciated for its high antioxidant capacity, conferred by phenolic compounds, for its fiber intake that supports digestive health and blood sugar regulation, as well as for its good tolerance in the diet of people with gluten intolerance, being increasingly used in the formulation of gluten-free products with increased nutritional value (Silva et al., 2016; Beltrão Martins et al., 2020).

Date syrup

Date syrup is a natural sweetener obtained by extracting and concentrating the juice from the fruits of Phoenix dactylifera L. Due to its nutritional and functional profile, it represents a promising alternative to refined sugar in food product development. Compared to sugar, date syrup provides, in addition to carbohydrates, bioactive compounds, minerals and vitamins, contributing to increasing the nutritional value of the products in which it is used (Al-Farsi et al., 2007). In addition, it provides essential minerals, such as potassium, magnesium, phosphorus and iron, B vitamins and phenolic compounds with antioxidant activity (Al-Farsi et al., 2007).

From a technological point of view, date syrup plays both the role of sweetener and as a wetting agent and texture improver in bakery and pastry products. The high content of reducing sugars favors Maillard reactions during baking, contributing to the development of color, aroma and sensory acceptability of the products. Processing conditions also influence the content of phenolic compounds and antioxidant activity of the syrup (Abbès et al., 2013). In addition to its technological properties, date syrup contributes to improving the nutritional profile of the products due to the content of polyphenols and flavonoids, bioactive compounds associated with antioxidant and anti-inflammatory activity (Al-Farsi et al., 2007; Abbès et al., 2013).

Unlike refined sugar, it provides micronutrients and bioactive substances that can contribute to reducing oxidative stress and improving the nutritional value of food products. For this reason, date syrup is increasingly used in the formulation of functional foods and products aimed at consumers interested in natural alternatives to conventional sugar (Al-Farsi et al., 2007; Abbès et al., 2013).

Other ingredients

In addition to the basic ingredients, the cake formulation also included oranges, figs and cranberries, selected both for their contribution of bioactive compounds and for their contribution to the development of the product's sensory characteristics.

Oranges It is an important source of vitamin C, dietary fiber and flavonoids, especially hesperidin and naringin, compounds recognized for their antioxidant and anti-inflammatory properties and beneficial effects on cardiovascular and metabolic health (Saini et al., 2022).

figs are appreciated for their high content of dietary fiber, minerals and phenolic compounds, such as flavonoids, anthocyanins and carotenoids, which contribute to increasing the nutritional value of the product and giving it a pleasant aroma and texture. At the same time, they represent a valuable source of natural antioxidants and are considered promising ingredients for the development of functional foods (Sandhu et al., 2023).

Cranberries are recognized for their high content of anthocyanins, proanthocyanidins and other phenolic compounds with antioxidant and antimicrobial activity, being associated with beneficial effects on the health of the urinary tract, the cardiovascular system and the reduction of oxidative stress (Nemzer et al., 2022).

Based on these considerations, in the present study, a functional gluten-free cake based on acorn flour and date syrup, supplemented with oranges, figs and cranberries, was formulated. The association of these ingredients aimed to obtain a cake with high nutritional value, functional properties and a balanced sensory profile, highlighting the potential of using acorn flour and other natural ingredients in the formulation of innovative pastry products.

The recipe used to obtain the functional gluten-free flour-based cake acorn and date syrup:

Table 1. Gluten-free functional cake recipe

Technological process of obtaining:

The technological process of obtaining the functional gluten-free cake began with the preparation and dosing of raw materials according to the recipe presented in Table 1. The solid and liquid ingredients were brought to room temperature to favor the homogenization of the composition and the optimal development of the mixing process. In the first stage, the eggs were mixed together with the date syrup and vegetable oil for approximately 3–4 minutes, until a homogeneous, slightly aerated and creamy composition was obtained. Separately, the acorn flour, rice flour, corn starch, xanthan gum, baking powder and salt were weighed and mixed in advance for uniform distribution of the ingredients and leavening agents.

The mixture of solid ingredients was gradually incorporated into the liquid composition, under continuous stirring, until a homogeneous dough of semi-fluid consistency, specific to cakes of the type, was obtained. cake. In the final stage, oranges, figs and cranberries were added, being distributed evenly throughout the dough mass. The resulting composition was distributed in molds lined with baking paper, leveled and baked at 180 ° C over 40 minutes, until a stable structure, a uniform golden brown color and a product-specific texture were obtained. After baking, the cakes were cooled to room temperature for approximately 3 hours, then they were packed in specific packaging for pastry products and stored under controlled conditions, at 10–18 °C and a relative humidity of approximately 70 %.

Nutritional, physico-chemical and sensory information:

The nutritional value of functional gluten-free cookies: proteins 9,93 g/100 g of product; lipids: 5,56 g/100 g of product; fibers: 3,14 g/100 g of product; minerals: 2,28 g/100 g of product; carbohydrates: 43,98 g/100 g of product; moisture: 35,11 /100 g of product; energy value: 271,96 kcal/100 g of product.

Regarding Physico-chemical characteristics of functional gluten-free cake, the product presented a specific volume of 2,23 cm³/g, a porosity of 68,5 %, an elasticity of 60,33 % and a height/diameter ratio (H/D) of 0,317These values ​​indicate the obtaining of a product with a well-developed internal structure and physical characteristics specific to gluten-free pastry products.

Sensory evaluation revealed a good acceptability of the functional gluten-free cake, obtaining the highest scores for consistency (8,7/9 points), taste (8,5/9 points) and smell (8,5/9 points), and the overall acceptability was rated with 8,4/9 points. The external and internal appearance, as well as the color, were rated with 8,2/9 points each, confirming the favorable assessment of the product by the evaluators. The results suggest that the use of acorn flour in a proportion of 15%, in combination with the other ingredients of the recipe, allows for the obtaining of a gluten-free cake with balanced sensory properties and a high degree of acceptability.

Conclusions

The gluten-free functional cake formulated with acorn flour and date syrup represents an innovative alternative to conventional pastry products, by capitalizing on alternative raw materials with high nutritional value. The addition of acorn flour, along with replacing refined sugar with date syrup and completing the recipe with oranges, figs and cranberries, contributed to improving the nutritional and sensory profile of the product. The sensory evaluation highlighted a good acceptability of the cake, with the highest scores being obtained for consistency, taste and smell. The results obtained highlight the potential of using acorn flour and date syrup in the development of gluten-free pastry products and support the capitalization of alternative raw materials in the formulation of functional foods. The proposed cake may constitute an attractive option for consumers interested in gluten-free products and alternatives with improved nutritional value, while also contributing to promoting the use of underutilized plant resources.

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