Comparative Study of the Physiochemical Composition and Techno-Functional Properties of Two Extracted Acorn Starches

Due to the increase of search for new promising ingredients with interesting properties to develop new industrial food products, the valorization of undervalued resources became a challenge. Considering this, various species of genus Quercus acorns represent new resources of highly-valued food ingredients such as starch which encourage its extraction and valorization in food industries. In this regard, collected data from the literature provide an evidence review on the physiochemical and techno-functional properties of different acorn starches extracted from Tunisian species, especially; Quercus ilex L. and Quercus suber L. The reported data on X-ray diffraction analysis are, also, discussed. Data highlighted the possibility of using the extracted Quercus starches to develop new functional food products and improve technological properties and shelf life of products solicited by consumers