Correction: Shelat, K.J.; et al. Overall Nutritional and Sensory Profile of Different Species of Australian Wattle Seeds (Acacia spp.): Potential Food Sources in the Arid and Semi-Arid Regions. Foods 2019, 8, 482

Shelat, Kinnari J.; Adiamo, Oladipupo Q.; Mantilla, Sandra M. Olarte; Smyth, Heather E.; Tinggi, Ujang; Hickey, Sarah; Rühmann, Broder; Sieber, Volker; Sultanbawa, Yasmina

doi:10.3390/foods10030650

Cited by 2 publications

(4 citation statements)

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“…It is also clear that the physical appearance of A. victoriae is strikingly different from the three other varieties included in these studies (Figure 1). Ee et al (2008), , , Ee et al (2011;2013), Adiamo et al (2020), Agboola et al (2007), Chong et al (2019), andShelat et al (2021) elaborate on many of the compositional, functional, and nutritional features of A. victoriae. The thick seed coat and comparatively starchy endosperm are some of the noted features of this wattleseed variety.…”

Section: Discussionmentioning

confidence: 99%

“…(2019), and Shelat et al. (2021) elaborate on many of the compositional, functional, and nutritional features of A. victoriae . The thick seed coat and comparatively starchy endosperm are some of the noted features of this wattleseed variety.…”

Section: Discussionmentioning

confidence: 99%

“…To date, there have been two studies investigating the sensory profiles of wattleseeds and no studies reporting the aroma and taste profiles after different food processing treatments. Forbes-Smith and Paton (2002) were successful in identifying volatiles in a commercial sample of roasted seeds, aimed at developing a wattleseed-chocolate beverage (species unclear), while Shelat et al (2021) provided some insight into the aroma, taste, and aftertaste profiles of Acacia retinoides, Acacia sophorae, A. cowleana, and A. coriacea using a rapid sensory profiling technique.…”

Section: Introductionmentioning

confidence: 99%

“…Forbes‐Smith and Paton (2002) were successful in identifying volatiles in a commercial sample of roasted seeds, aimed at developing a wattleseed‐chocolate beverage (species unclear), while Shelat et al. (2021) provided some insight into the aroma, taste, and aftertaste profiles of Acacia retinoides , Acacia sophorae , A. cowleana , and A. coriacea using a rapid sensory profiling technique.…”

Section: Introductionmentioning

confidence: 99%

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Bringing back a forgotten legume—Sensory profiles of Australian native wattleseeds reveal potential for novel food applications

Jacob,

Flanagan,

Williams

et al. 2023

Journal of Food Science

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Documented as one of the oldest living civilizations, there is now evidence that Indigenous communities in Australia followed a sustainable lifestyle with well‐designed agricultural practices and adequate physical activity. Commonly known as wattleseeds in Australia, unique cultivars of Acacia have been consumed by Indigenous Australians for over 60,000 years. This research used descriptive sensory profiling to develop a lexicon for the aroma and flavor profiles of four wattleseed species before and after being subjected to different processing techniques. The processing methods selected were pressure cooking, dry roasting, wet roasting, and malting. The species included were Acacia kempeana, Acacia adsurgens, Acacia colei, and Acacia victoriae. Sensory differences were observed between the different cultivars as well as between the different food processing techniques. Results show that wattleseed species diversity is a key driver in determining the aroma profile, while taste profiles are modified by the type of processing method applied.Practical ApplicationThis study provides foundational knowledge on these culturally significant seeds, supporting practical opportunities to diversify the uses of wattleseeds in food products.

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