Valorisation of frozen chestnut by-products: technological challenges for the production of gluten-free flour
作者： Ana Borges , Catarina Fonseca , Filipa Carreira , Ivo Rodrigues , Marta Henriques
DOI: 10.1007/S11694-018-9999-6
关键词:
摘要: The industrial process of freezing chestnuts generates 55–60% 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) during 10, 30 50 min. highest yield was obtained for RCF (43.6 ± 1.0%) followed CCF10 (38.0 1.0%). Regarding composition, CCF50 presented the smaller protein, fat, fibre ash contents (P 0.05). also smallest particle size. peroxide index found in penalizing its acceptance consumers due evidence rancidity, emphasizing that long time-periods cooking must be avoided. Finally, up 129 days storage, under no temperature or lighting controlled conditions, all flours showed stable overtime.
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