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

Cakes are widely appreciated for their desirable taste and soft texture, making them an excellent vehicle for incorporating health-promoting nutrients such as polyphenolic compounds into the diet. This study explores the use of acorn flour (AF), a natural source of bioactive compounds, as a partial replacement (30% w/w) for wheat flour (WF) in cake formulations aimed at improving nutritional value. To enhance functional properties, hydrocolloids and the emulsifier DATEM were included at five concentrations (0%, 0.1%, 0.3%, 0.5%, and 0.9% w/w based on AF content). Physical and chemical analyses were performed to assess the impact of these ingredients on product quality. The highest porosity, indicative of superior aeration and a softer crumb, was observed in the formulation containing DATEM. In contrast, the greatest hardness occurred in the AF-only sample without any additives. Incorporating hydrocolloids and emulsifier into 30% AF cakes enhanced important textural attributes, including hardness, cohesiveness, springiness, and chewiness. The addition of AF also increased redness and total phenolic content, contributing to a potentially higher antioxidant capacity. Sensory evaluation showed that the formulation with 30% AF and xanthan gum (XG) achieved the highest overall acceptance, highlighting its favorable balance of texture and taste. These findings support the application of AF as a promising functional ingredient in the bakery industry, offering potential for the development of novel health-oriented products that align with consumer demand for nutritious, clean-label alternatives.