Utilize este identificador para referenciar este registo:
https://hdl.handle.net/1822/59266
Título: | Valorisation of frozen chestnut by-products: technological challenges for the production of gluten-free flour |
Autor(es): | Borges, Ana Fonseca, Catarina Carreira, Filipa Rodrigues, Ivo Henriques, Marta Veloso, Ana C. A. Peres, António M. |
Palavras-chave: | Castanea sativa Mill Frozen chestnut low-value by-products Chestnut flour Gluten-free flour Chemical composition and quality |
Data: | Mar-2019 |
Editora: | Springer Science + Business Media |
Revista: | Journal of Food Measurement and Characterization |
Citação: | Borges, Ana; Fonseca, Catarina; Carreira, Filipa; Rodrigues, Ivo; Henriques, Marta; Veloso, Ana C. A.; Peres, António M., Valorisation of frozen chestnut by-products: technological challenges for the production of gluten-free flour. Journal of Food Measurement and Characterization, 13(1), 864-873, 2019 |
Resumo(s): | The industrial process of freezing chestnuts generates 5560% 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. |
Tipo: | Artigo |
URI: | https://hdl.handle.net/1822/59266 |
DOI: | 10.1007/s11694-018-9999-6 |
ISSN: | 1932-7587 |
e-ISSN: | 2193-4134 |
Versão da editora: | http://www.springer.com/food+science/journal/11694 |
Arbitragem científica: | yes |
Acesso: | Acesso aberto |
Aparece nas coleções: | CEB - Publicações em Revistas/Séries Internacionais / Publications in International Journals/Series |
Ficheiros deste registo:
Ficheiro | Descrição | Tamanho | Formato | |
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document_49274_1.pdf | 1,17 MB | Adobe PDF | Ver/Abrir |