Chestnut Flour Research Articles

Effects of color protection and enzymatic hydrolysis on the microstructure, digestibility, solubility and swelling degree of chestnut flour

Chestnuts, despite their nutritional value, pose challenges in starch processing, digestion, and absorption. This study employed various color-fixing formulations and processing methods to simulate the in vitro digestion of both untreated and enzymatically hydrolyzed chestnut flour. Changes in starch properties, digestion characteristics, and estimated glycemic index (eGI) were analyzed to understand how enzymatic hydrolysis affects chestnut flour properties. The results showed that the browning of chestnut flour was the least when the mass ratio of vitamin C, citric acid, and EDTA-Na2 was 9:1:0.3. Following treatment with pullulanase and glucoamylase, the content of rapidly digestible starch decreased to 10 %, while the content of slowly digestible starch and resistant starch increased to 62 % and 27 %, respectively. The eGI value of chestnut flour after enzymatic hydrolysis increased to 61.85–65.14, the hydrolysis rate was 78.37 %–89.20 %, the water holding capacity was 5.3–8.6, the solubility was 51.33 %–58.33 %, and the swelling degree decreased to 2.21–3.33 mL/g.

Characterization of extruded whole grain cereals enriched with Indian horse chestnut flour

Characterization of extruded whole grain cereals enriched with Indian horse chestnut flour

Comprehension of drying kinetics and stone milling process of chestnuts: a focus on moisture content, milling speed, and energy evaluation.

Chestnut flour plays an important role in the production of bread, bakery products, and gluten-free foods. Most of the references in the literature focus on the drying process itself and not on the effects of the drying and milling processes. Moreover, the literature is lacking recommendations regarding optimal moisture content and milling speed, thus motivating the present study. The first aim is to understand the chestnut drying process through an in-depth evaluation of drying kinetics; the second aim is to assess the effects of three different moisture content (2%, 4% and 6%) and three different stone rotational speeds (120, 220 and 320 rpm) on operative milling parameters (flour yield, milling time, energy consumption, temperature increase, average power, specific milling energy), flour particle size distribution, and chestnut flours characteristics. The results show that moisture content and stone rotational speed have statistically-significant effects on milling operative parameters, flour particle size and chestnut flour composition. In particular, stone rotational speed affected almost all the tested variables (mill operative parameters, flour particle size distribution, and flour characteristics). Therefore, as the stone rotational speed increases, energy consumption, average power, specific energy, and damaged starch content significantly increase. These findings clearly show that moisture content and stone rotational speed are powerful tools that allow the exploiation of the milling process to modulate the characteristics of the obtained flours. In conclusion, two different approaches for chestnut milling were suggested depending on the type of flour to be produced. © 2024 Society of Chemical Industry.

Development of gluten free crackers using water chestnut (Trapa natans) and Pearl Millet (Pennisetum glaucum)

Baked goods are favored by the public due to their widespread availability, convenience, ready-to-eat nature, and excellent storage capabilities. The study focused on developing high-quality gluten-free crackers by incorporating pearl millet (Bajra) and water chestnut flour which enhances nutritional value and is gluten free, catering to individuals with celiac disease.To Formulate Crackers with Pearl Millet and water chestnut flour. To determine the Sensory quality of the developed product. To Estimate the Proximate composition and cost of the developed product.Pearl millet flour, water chestnut flour, whole wheat flour,salt, jaggery, garlic powder, ajwain, mixed herbs, oil, and baking powder were procured from local grocery stores of Mysore and standard A.O.A.C (2005) methods for Proximate analysis and 9-point hedonic scale was used for sensory analysis.: The sensory evaluation revealed that PMC4 was highly acceptable on par with control. Proximate analysis showed that PMC4 had high phosphorous and calcium content.The study successfully developed superior gluten-free crackers with incorporation of Pearl millet and water chestnut flour. Among all the variations PMC4 was rich in phosphorous and calcium and is gluten free which caters to individuals with celiac disease.

Physicochemical properties, the digestible and resistant starch content of chestnut flour with different particle sizes

Abstract In this study, chestnuts were processed into flour, and the obtained chestnut flour (CF) was passed through a sieve with an aperture size of 212 µm. Then the physicochemical properties, digestible and resistant starch contents of CF1 (<212 µm), CF2 (≥212 µm), and commercial chestnut flour (CCF) were determined. It was found that CCF had the highest values in terms of proximate composition, total soluble polyphenol content (891.25 mg GAE/100 g), and antioxidant activity (ABTS: 1552.11 mg TE/100 g, DPPH: 2003.01 mg TE/100 g). On the other hand, CF1 was superior in terms of resistant starch content (39.31 g/100 g, dw) (p < 0.05). The resistant starch content of CF1 was approximately 1.5-fold and 3-fold higher than CCF and CF2, respectively. Furthermore, the rapidly digestible starch content of CF1 (2.1 g/100 g, dw) and CF2 (0.93 g/100 g, dw) was quite lower than CCF (12.64 g/100 g, dw) (p < 0.05). Moreover, CF1 exhibited lower (p < 0.05) water, alkaline water, and sodium carbonate retention capacities, which make it a potential good flour for cookie and cracker production. In contrast, CF2 could be evaluated as a good ingredient for noodle-type foods due to its lower water solubility index. Considering the least gelation concentrations of samples, it was seen that CF1 (% 10) could also be valorized as a thickening or gelation agent in the food industry, as well as CCF (% 6).

Preparation of low estimated glycemic index (eGI) chestnut flours using enzymatic debranching and heat moisture treatment

A low estimated glycemic index (eGI) chestnut flour was prepared using a combination of pullulanase debranching and heat moisture treatment (HMT). The modified samples had a lower eGI range of 49.1–53.0 compared to native chestnut flour (NCF) which had an eGI of 67.3. Furthermore, the dual treatment was found to be more effective than a single treatment. The total starch content decreased from 57.0 to 47.1 g/100 g after debranching and HMT, resulting in an increase in amylose content from 30.6 % to 48.5 %. A 1H NMR (nuclear magnetic resonance) analysis revealed that modified flours showed a reduction in α-1,6-glycosidic bonds. NCF exhibited a C-type crystal structure, while the debranched samples showed B+V-type crystallinity with an increased peak at 20°(2θ). Debranching increased the proportion of short linear chains, which facilitated the formation of amylose-lipid complexes. HMT resulted in partial starch gelatinization and the breakage of amylopectin. These findings emphasize the potential applications of debranching and HMT in producing chestnut flour with a low eGI, which can further be used in functional food products.

Physicochemical, nutritional and organoleptic characteristics of cookies based on water chestnut (Trapa natans) and wheat

The water chestnut flour has massive potential to replace the white flour for the development of value-added food products. In the present research work water chestnut flour was combined with white flour at different levels, i.e. 0 (T0), 15 (T1), 30 (T2), 45 (T3) and 60 % (T4), to develop nutritional cookies. The influence of the water chestnut flour concentration on the obtained cookie's physiochemical features was investigated. The cookie's diameter and thickness exhibited a significant increase as a result of the replacement. The fiber and ash contents progressively increased from 2.8 ± 0.1 % and 1.3 ± 0.1 % in the case of T0, to 6.1 ± 0.1 % and 2.2 ± 0.1 % for T4, respectively. Meanwhile, the moisture, protein and fat contents of cookies decreased. A significant increase in K, Mg, Zn, Fe, P and Cu was observed with values 98.3 ± 0.1, 21.5 ± 0.2, 2.0 ± 0.2, 3.0 ± 0.2, 48.6 ± 0.4 and 2.3 ± 0.02 mg/100 g, respectively in T4 cookies. The organoleptic analysis showed that control cookies got the highest scores for all these parameters, whereas cookies with 60 % water chestnut flour got the lowest scores. For T1 and T2 formulations, acceptable scores were collected, justifying that a 15 to 30 % replacement level of water chestnut flour with white flour could be proposed to develop good quality nutritious cookies.

Optimization of gluten- free semolina dessert (revani) formulation ıncluding different flours: response surface methodology

Celiac syndrome occurs as a result of the deterioration of the natural structure of the intestine due to the consumption of foods containing gluten. Since semolina dessert contains gluten protein, it cannot be consumed by celiac patients. The production of alternative gluten-free products shows that these products are of great importance for this patient group. In this study, gluten-free semolina dessert formulations using rice flour (RF) and buckwheat flour (BWF) and chestnut flour (CF) were optimized using Response Surface Methodology (RSM). Potato Starch (PS) was added to the samples containing BWF and CF. It was determined that the addition of PS increased the processibility of the flour of the semolina dessert prepared with chestnut flour and the consumability of the semolina dessert prepared with buckwheat flour. It was determined that the use of different grades of flour, potato starch/corn semolina mixture, egg white and yolk powder and drinking water increased the volume, symmetry index, chewiness and texture values of the sample (p<0.05). When all components are taken into account, in BWF formulation (62.5/37.5) % flour/corn semolina mixture, 75.85% drinking water 14.73 egg white and yolk powder (same amount) and (50/50) flour/corn semolina mixture in RF formulation, % 81.46, drinking water 14.91% yolk and egg white powder (same amount), in CF formulation (50/50) flour/corn semolina mixture, 60.30% water when drinking, 14.95% egg white and yolk It was possible to produce gluten-free semolina, which is the closest dessert to the control sample semolina dessert by using powdered semolina. As a result of the sensory scores of the prepared revanis (with different formulations), the control sample, rice, chestnut and buckwheat semolina dessert got the highest score, respectively.

Effect of pumpkin seed flour, chestnut flour, and rosehip flour on wheat bread staling rate

Effect of pumpkin seed flour, chestnut flour, and rosehip flour on wheat bread staling rate

Preparation of Gluten Free Cookie using Chestnut and Foxnut Flour Blend: Composition Optimization Through Response Surface Methodology

Background: Cookies are baked products that are consumed as a snack worldwide.Gluten, a commonly known protein found in wheat flour, contributes to the extensibility and elasticity of cookie dough. For an individual with aceliac disease, the consumption of gluten should be avoided. In addition, those who observe religious fasts abstain from wheat and wheat-derived items. This study developed gluten-free cookies and studied the impact of chestnut and foxnut flour on its physical, nutritional and sensory properties. Methods: The experimental planning and analysis were performed using the Response Surface Methodology. Two independent variables (foxnut and chestnut flour) were selected and the Central Composite Design was applied. Altogether, thirteen experimental formulations were used for producing cookies. Along with sensory evaluation, the cookies’ moisture, ash, fat and protein contents were examined. For general acceptance, 25-30 semi-trained panelistswere chosen to conduct the sensory analysis based on a numerical scoring test. Result: The sample (S12; 60% chestnut and 5% foxnut flour) had the greatest overall acceptance score. The chemical components of S12, namely moisture, ash, fat and protein, were 3.84%, 3.51%, 18.52% and 6.92%, respectively. Compared to the control sample, S12 was preferredby the panelists.

Impact of Whey Protein Isolate and Xanthan Gum on the Functionality and in vitro Digestibility of Raw and Cooked Chestnut Flours.

Due to the limitations of the properties of chestnut flour, its applications have been restricted. The objective of this study is to investigate the impact of whey protein isolate (WPI) and xanthan gum (XG) on the functional and digestive properties of chestnut flour, specifically focusing on gel texture, solubility and swelling power, water absorption capacity, freeze-thaw stability and starch digestibility. The addition of both WPI and XG reduced the gel hardness, gumminess and chewiness of the co-gelatinized and physically mixed samples. Furthermore, the inclusion of physically mixed WPI and XG led to an increase in the solubility (from 58.2 to 75.0%) and water absorption capacity (from 3.11 to 5.45g/g) of chestnut flour. The swelling power of the chestnut flour was inhibited by both additives. WPI was superior to XG at maintaining freeze-thaw stability, by reducing the syneresis from 71.9 to 68.1%. Additionally, WPI and XG contributed to the inhibition of starch hydrolysis in the early stage of digestion, resulting in a lower starch digestibility of chestnut flours. This research provides insights into the interaction mechanisms between WPI, XG, and chestnut flour, offering valuable information for the development of chestnut flour products with enhanced properties.

Technological, quality and nutritional characteristics of Ramen noodles with wheat flour partially substituted by water chestnut flour

Ramen noodles were prepared by partially supplementing traditional wheat flour with water chestnut flour (WCF) at 30, 40 and 50% levels w/w. The composition, pasting and farinograph indices of flour blends were studied. Noodles were analysed for colour, radical scavenging and functional characteristics. Time for dough development, stability and farinograph quality number declined significantly from 5.250±0.07 to 1.20±0.01 min, 6.45±0.07 to 1.31±0.01 min and 81.50±0.71 to 18.50±0.71, respectively, after replacement. Statistically significant increment in pasting temperature (60.91±0.01 to 72.05±0.07°C), peak viscosity (1094.05±0.07 to 1099.25±0.35 Brabender Unit, BU), breakdown (310.05±0.07 to 376.05±0.07 BU), hot paste (782.05±0.07 to 996.10±0.14 BU) and cold paste viscosities (1548.10±0.14 to 1701.25±0.35 BU) were found with the addition of WCF. Non-traditional ramen exhibited significantly improved fibre, antioxidant potential and mineral content with significant reduction in % fat and caloric count. The colour variation data in ramen noodles were: L* (66.35–57.86); a* (0.24–2.08); and b* (4.03–4.47). Texture hedonic scores varied between 8.38 and 7.57 with chestnut flour level increment. Hardness of Ramen noodles samples ranged between 13.9 and 19.8 N.

Heat-moisture treatment enhances the ordered degree of starch structure in whole chestnut flour and alters its gut microbiota modulation in mice fed with high-fat diet

Currently, chestnuts attract more attention among consumers due to its rich nutritional functions, but systematic evaluation on the effect of thermal processing on its nutritional value is still limited. In this work, based on results of microstructural properties that heat-moisture treatment (HMT) could enhance the total ordered degree of starch structure in whole chestnut flour (CN) and promote the formation of anti-enzymatic component, in vitro experiment was then conducted and confirmed that HMT could significantly reduce the predicted glycemic index (pGI) of CN from 75.6 to 64.3 and improve its dietary fiber content from 7.06 to 13.42 g/100 g (p < 0.05). Further dietary intervention studies with CN and heat-moisture treated CN (HMT-CN) supplementation on the high-fat diet (HFD) consuming mice were discussed in terms of gut microbiota and its metabolites changes. The results showed that both CN and HMT-CN significantly resisted the weight gain induced by HFD, while HMT-CN had better serum lipid regulation effect. However, they had different effects on the gut metabolism pathways, among which CN inhibited the production of stearamine by promoting the proliferation of Dubosiella, while HMT-CN contributed to the growth of Lachnoclostridium, Desulfovibrio, and Faecalibaculum which stimulated the formation of associated metabolites including jwh-018-d11, valylproline, tetranor-12(S)-HETE, and PA (3:0/18:0). Overall, these discoveries could provide basic data for the effective utilization of CN in food industry processing.

Impact of moisture content on microstructural, thermal, and techno-functional characteristics of extruded whole-grain-based breakfast cereal enriched with Indian horse chestnut flour

The use of non-conventional seed flour is of interest in obtaining healthy breakfast cereals. The research aimed to study the physico-functional, bioactive, microstructure, and thermal characteristics of breakfast cereals using scanning electron microscopy, X-ray diffractometry, and differential scanning calorimeter. The increase in feed moisture content (16 %) enhanced the bulk density (5.24 g/mL), water absorption index (7.76 g/g), total phenolic content (9.03 mg GAE/g), and antioxidant activity (30.36 %) having desirable expansion rate (2.84 mm), water solubility index (48 %), and color attributes. The microstructure showed dense inner structures with closed air cells in extruded flours.Extrusion treatment rearranged the crystalline structure from A-type to V-type by disrupting the granular structure of starch, reducing its crystallinity, and promoting the formation of an amylose–lipid complex network. Increasing conditioning moisture enhanced the degree of gelatinization (%), peak gelatinization temperature (Tp), and starch crystallinity (%) and reduced the gelatinization enthalpy (ΔHG) and gelatinization temperature ranges. The results reported in this study will help industries to develop innovative and novel food products containing functional ingredients.

Impact of using whole chestnut flour as a substitute for cake flour on digestion, functional and storage properties of chiffon cake: A potential application study

Developing fresh cake product with rich nutrition and high quality has become a hot spot in food industry. In this study, whole chestnut flour as a high-quality dietary source was successfully substituted for cake flour in the production of chestnut chiffon cake with 40–55% substitution rate, and its application prospects were further evaluated through studying nutritional and storage properties. The results showed that chestnut chiffon cake with 45% and 50% substitution rate could significantly increase the resistant component, scavenging activity and ferric reducing antioxidant power, surprisingly decrease predicted glycemic index to 54.05–57.28, and reduce the acetate/propionate ratio and Firmicutes/Bacteroidetes value for human gut microbiota as well. Comparatively, chestnut chiffon cake with 45% substitution rate had more application potential due to its higher free water retention at day 7 and higher resilience throughout the storage time. Overall, this study could provide valuable information for the development of modern nutritional cake industry.

Influence of the use of chestnut starch as a binder filler in plywood technology

: Influence of the use of chestnut starch as a binder filler in plywood technology. Fillers play a crucial role in the production of plywood glues, providing enhanced performance and stability to the end product. Plywood, being a composite material, requires fillers to improve its mechanical properties, adhesion, and overall quality. One common filler used in plywood glues is calcium carbonate. It acts as a bulking agent, increasing the volume and density of the adhesive mixture while reducing production costs. Calcium carbonate also enhances the glue's viscosity, ensuring proper bonding and uniform application during the plywood manufacturing process. Another widely used filler is rye or wheat flour, which consists of finely ground grains. The flour not only improves the adhesive's viscosity but also contributes to the overall strength and stability of the plywood. It helps to prevent warping and enhances dimensional stability, making the final product more durable. Additionally, other fillers like talc or clay minerals may be incorporated into the glues to improve their adhesive properties and increase moisture resistance. Chestnut starch is a type of vegetable flour made by grinding edible chestnuts into a powder. It has a different texture and properties than traditional wheat or rye flour. When used as a binder filler in plywood technology, it can be biodegradable and environment-friendly. In the study, there were produced five types of plywood with 0, 1, 5, 10, and 20 parts by weight chestnut flour and one reference. All samples were produced in laboratory conditions and the selected mechanical and physical properties of the produced boards were studied. The mechanical properties of the boards increased with the addition of chestnut flour. In some tests, the results even met the highest requirements of European standards for plywood. According to this finding, a well-chosen addition of chestnut flour could be positively considered in plywood production.

Effect of extrusion with hydrocolloid-starch molecular interactions on retrogradation and in vitro digestibility of chestnut starch and processing properties of chestnut flour

Controlling the retrogradation properties and digestibility of starch has become an ideal objective in the field of food science. In this study, the synergistic effects of extrusion treatment (ET) and xanthan gum (XG)/hydroxypropyl methylcellulose (HPMC) addition on the retrogradation properties and in vitro digestibility of chestnut starch (CS) were investigated. Furthermore, their effects on the processing properties of chestnut flour (CF) were discussed. The results showed that the retrogradation properties and digestibility of CS were simultaneously slowed down under ET with XG/HPMC addition. Due to the barrier and encapsulation effects of hydrocolloids, the entanglement and aggregation behavior of starch chains were hindered during extrusion, which reduced the single/double helix and its stacking into long-range ordered structure, resulting in the increases of anti-retrogradation rate (AR) and resistant starch (RS) content. Interestingly, the AR and RS content of CS treated with ET and 5% XG addition at day 21 were as high as 36.19% and 16.99%, respectively. Besides, the results also showed that the processing properties of CF could be controlled by ET with XG/HPMC addition including the decreases in oil absorption index, peak viscosity and dynamic modulus, and the increases in freeze-thaw stability, water absorption index and water solubility index. Overall, this study had significance for the simultaneously manipulating and improving the quality of chestnut-based foods.

Effect of chestnut flour fortification on physico‐chemical characteristics of gluten‐free fresh pasta

SummaryGluten‐free (GF) products are typically characterised by lower nutritional and functional quality compared to gluten‐containing counterparts. In the last years, several studies have tried to improve the nutritional characteristics of GF products by the utilisation of alternative ingredients. In this work, the effect of three levels of chestnut flour (CF) supplementation (20, 30, 40%) on the physico‐chemical, sensory characteristics of raw and cooked GF fresh pasta, were investigated. CF showed higher water absorption properties (water binding capacity, solubility, absorption indexes) than the commercial GF mix used as control. In pasta, substitution of GF mix with CF caused a reduction in water activity and amount of freezable water due to stronger interaction of water molecules with CF components (sugars, starches, proteins). Increasing levels of CF also delivered darker, browner colour and a softer texture; the latter was also probably related to the greater cooking loss of CF, indicating a less organised network for the CF‐enriched samples compared to the control. CF also improved the antioxidant capacity, due to the presence of bioactives in chestnut integuments. CF represents a valuable ingredient for the manufacturing of functional GF pasta, more appreciated in this study at a substitution level of 30% and 40%.

Validation of the Reveal® 3-D for Gluten Assay for Detection of Gluten in Clean-in-Place Rinses and Stainless Steel Environmental Surfaces: AOAC Performance Tested MethodSM 122201.

Reveal® 3-D for Gluten is an immunochromatographic assay for the qualitative detection of gluten in environmental samples. The test uses monoclonal antibodies reactive to prolamins in wheat. The objective of the study was to validate the Reveal 3-D test for detection of gluten in clean-in-place rinse and swabs from a stainless steel surface. Elements of the study included food selectivity and interference testing, matrix testing, an assay robustness study, and reagent stability/lot-to-lot consistency testing. Wheat flour was used as the spiking material for all matrixes. In selectivity and interference testing, nine target matrixes all tested positive and 36 of 39 non-target matrixes tested negative. Almond flour, sesame flour, and cornstarch produced positive results as 100% commodities; reactivity can be eliminated with dilution or by testing without use of food extraction buffer, which is not a standard part of the environmental testing method. With a gluten spike at 9.3 mg/kg, chestnut flour, guar gum, and xanthan gum as 100% commodities inhibited the ability of the assay to detect gluten when tested without dilution. In quaternary ammonium clean-in-place rinse and swabs from stainless steel, 100% positive results were obtained at levels of 2.8 mg/kg and 4.7 µg/100 cm2, respectively. Results of independent laboratory testing of swabs from stainless steel supported those of internal trials. Robustness testing showed that introducing variations to three operating parameters simultaneously had no adverse effect on assay performance. In the reagent stability study, data supported kit expiration dating of 11 months. Results of the current study show that the Reveal test is an accurate and reliable method for qualitative detection of gluten in select clean-in-place rinse and environmental samples. The Reveal test was able to detect gluten at levels of 2.8 ppm in clean-in-place rinse and 4.7 µg/100 cm2 in swabs from stainless steel.

Second generation extruded snacks from sweet chestnut and corn blends – numerical optimization, nutritional, nutraceutical and storage stability characteristics

Purpose This study aims to develop sweet chestnut incorporated corn-based extrudates by the optimization of process conditions. Design/methodology/approach The independent process variables for extrusion (blend ratio, barrel temperature, screw speed and feed moisture) were investigated to govern their impact on reliant variables, namely, bulk density, specific mechanical energy, water absorption index, water solubility index, color and hardness. Product and system responses were significantly (p &lt; 0.05) affected by the independent variables. Experimental design with quadratic models experienced a high coefficient of determination (R2 = 0.99). Findings Numerical optimization for the development of extrudates resulted in optimum conditions having corn flour: sweet chestnut flour (80:20), barrel temperature (120°C), screw speed (340 rpm) and feed moisture (12%). Fat, moisture and protein contents of the developed extrudates using optimum conditions were significantly (p &lt; 0.05) lower compared to raw materials – corn and sweet chestnut. The packaging of extrudates in aluminum laminates revealed shelf stability of three months at room temperature without deterioration of quality. Originality/value Nutritionally rich sweet chestnut extruded products would be an exclusive option to already existing snacks in the market and can facilitate a new sphere in extruded product sector.