Consumption of pedunculate oak (Quercus robur L.) seeds

Sensory testing of acorn flour of pedunculate oak was carried out, which is significant forest species in Europe.Dark chocolate was mixed in different proportions to the pastry, and the baked biscuits were tasted.The critics found the 50 % chocolate content treatment to the best in each of tested parameters (color, odor, hardness, moisture, after taste).There was no statistical difference in the gender, age and educational level of the tasters.The experiment should be continued because of the successful reduction of bitter aftertaste.