Bunya nut as a versatile gluten-free source for flour production – food science seminar series

Joint DAF, QAAFI & CSIRO food science seminar series Coopers Plains.

Bunya nut as a versatile gluten-free source for flour production

Presenter: Jaqueline Moura Nadolny, PhD student, School of Chemical Engineering, ARC ITTC for Uniquely Australian Foods, The University of Queensland.

Summary: Bunya nuts, the seeds of Araucaria bidwillii, are native to South-East Queensland. In contrast to most other nut varieties, they are low in fat and high in starch. Since they also do not naturally contain gluten, they produce a flour that is gluten-free. This study investigated the suitability of using bunya nut flour in the food industry by assessing the influence of different methods of preparation (untreated, fermentation, boiling, roasting and pigmented) on the functional and pasting properties of the flour. The final product is suitable to be used in different applications according to the resulting properties, as well as used in composite flours for improved health, sensory and functional characteristics.