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Publicação
Valorisation of frozen chestnut by-products: technological challenges for the production of gluten-free flour
Orientador(es)
Resumo(s)
The industrial process of freezing chestnuts generates 55–60% of by-products. This study aimed to valorise these low-value
by-products by producing high-value chestnut flour. Two flour production processes were evaluated, using raw (RCF) and
cooked (CCF10, CCF30, CCF50) chestnut by-products during 10, 30 and 50 min. The highest production yield was obtained
for RCF (43.6 ± 1.0%) followed by CCF10 (38.0 ± 1.0%). Regarding flour composition, CCF50 presented the smaller protein,
fat, fibre and ash contents (P < 0.05). For colour, aw,
pH and sedimentation index, no significant differences were observed
namely between RCF and CCF10 (P > 0.05). The CCF10 flour also presented the smallest particle size. The highest peroxide
index was found in CCF50 penalizing its acceptance by consumers due to the evidence of rancidity, emphasizing that long
time-periods of cooking must be avoided. Finally, up to 129 days of storage, under no temperature or lighting controlled
conditions, all chestnut flours showed to be stable overtime.
Descrição
Palavras-chave
Castanea sativa Mill Chemical composition and quality Chestnut flour Frozen chestnut low-value by-products Gluten-free flour
Contexto Educativo
Citação
Borges, Ana; Fonseca, Catarina; Carreira, Filipa; Rodrigues, Ivo; Henriques, Marta; Veloso, Ana C.A.; Peres, António M. (2019). Valorisation of frozen chestnut by-products: technological challenges for the production of gluten-free flour. Journal of Food Measurement and Characterization. ISSN 2193-4126. 13.1, p. 864-873