Technological alternatives using the fruits of the “black acacia”
DOI:
https://doi.org/10.64876/radi.v23.35-40Keywords:
black acacia, environmental problem, flours, innovative foodsAbstract
The invasive species “honey locust' (Gleditsia triacanthos) has developed along the Uruguay River coast, as in other regions of Argentina, causing a serious environmental problem. The Facultad de Ciencias de la Alimentación, in collaboration with the NGO Luz del Ibirá, is working on technological alternatives to exploit the fruits of the honey locust. This article describes the development of honey locust flour, its nutritional composition, and its testing in baked products, as well as its sensory characterisation. The obtained flour resulted in a nutritionally valuable, gluten-free food, which can be used as a raw material or as an ingredient in the formulation of innovative products that are in line with new food trends focusing on healthy and sustainable food for consumers. It can also be included in the diet of disadvantaged populations due to its easy accessibility. Honey locust pods and their derivatives offer a wide range of opportunities with great technological potential for new products development.
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