Work

Starch and Protein Characteristics of Chestnut Flours and Their Applications in Gluten-Free Products

Year: 2024

Type: article

Abstract: In the context of valorizing underutilized crops, this study investigated the starch and protein characteristics of chestnut varieties (Balestrera and Rossera) and their potential for use at 15% and 25% in reformulating gluten-free baked snacks and fresh pasta. Chestnut varieties differ in protein and starch content (Balestrera > Rossera), as well as in amylose, dietary fiber, and lipids (Balestrera < Rossera). Differences in starch and amylose content affected starch gelatinization (Balestrera < Rossera), pasting and retrogradation properties, and water absorption capacity at 90 °C (Balestrera > Rossera). No differences in water and oil absorption capacity and mixing properties were observed, neither in the protein profile nor in the nature of protein aggregates. Both varieties exhibited a good aptitude for producing gluten-free baked snacks and fresh pasta, even at enrichment levels of 25%. Overall, this study could provide valuable information for the development of gluten-free products using sustainable, underutilized crops.

Source: Journal of Agricultural and Food Chemistry

DOI: 10.1021/acs.jafc.4c07201

Authors: Andrea Bresciani, Davide Russo, Mariasole Cervini, Chiara Magni, Gianluca Giuberti, Alessandra Marti

Institutions: University of Milan, Università Cattolica del Sacro Cuore

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDG: Zero hunger

Open Access status: green

Funders: Ministero dell'Università e della Ricerca, NextGenerationEU