Extraction and Characterization of Tunisian Quercus ilex Starch and Its Effect on Fermented Dairy Product Quality

Table 1

Chemical composition of acorn flour and acorn starch.

Components	Acorn flour	Acorn starch
Yield (%)	86 ± 0.13	34.5 ± 0.01
Moisture (%)	15.95 ± 0.02	10.17 ± 0.09
Fat (%)	10 ± 0.03	0.51 ± 0.05
Protein (%)	8 ± 0.05	0.92 ± 0.01
Ash (%)	1.62 ± 0.05	2.66 ± 0.01
Carbohydrates (%)	64.43 ± 0.01	—
pH	—	5.3 ± 0.01
L^∗	51.13 ± 0.02	85.03 ± 0.09
a^∗	2.94 ± 0.03	0.52 ± 0.01
b^∗	14.67 ± 0.01	10.2 ± 0.15