In the present paper, the effect of different levels of chestnut flour (0, 500, 800, 1000 g/kg) in gluten-free biscuits’ formulations was evaluated, during a storage of 60 days. Chestnut flour increased water binding capacity and decreased water absorption index of the gluten-free mix used as the basis of biscuits’ recipe, leading also to a decrease of both viscous and elastic moduli as well as hardness of the formulated doughs up to 70 % in comparison to control samples. At time 0 day, the highest chestnut flour contents (1000 and 800 g/kg) gave the highest hardness values of the biscuits; during storage all the formulations showed water content increase from about 26 to 35 g/kg. Correspondingly, also hardness values increased during storage while only the samples produced with 1000 g/kg chestnut flour remained constant in time. In addition, gluten-free biscuits produced with chestnut flour appeared darker (lower L* and higher a* and b* values) and with higher oxidative stability values, probably in relation to the antioxidants present in chestnut. Chestnut flour improved technological and organoleptic quality of the gluten-free biscuits. In particular, 500 g/kg chestnut flour replacement may be considered the best compromise between quality and storage stability.

Effect of chestnut flour supplementation on physico-chemical properties and oxidative stability of gluten-free biscuits during storage / Paciulli, Maria; Rinaldi, Massimiliano; Cavazza, Antonella; Ganino, Tommaso; Rodolfi, Margherita; Chiancone, Benedetta; Chiavaro, Emma. - In: LEBENSMITTEL-WISSENSCHAFT + TECHNOLOGIE. - ISSN 0023-6438. - 98:(2018), pp. 451-457. [10.1016/j.lwt.2018.09.002]

Effect of chestnut flour supplementation on physico-chemical properties and oxidative stability of gluten-free biscuits during storage

Maria Paciulli;Massimiliano Rinaldi
;
Antonella Cavazza;Tommaso Ganino;Margherita Rodolfi;Benedetta Chiancone;Emma Chiavaro
2018-01-01

Abstract

In the present paper, the effect of different levels of chestnut flour (0, 500, 800, 1000 g/kg) in gluten-free biscuits’ formulations was evaluated, during a storage of 60 days. Chestnut flour increased water binding capacity and decreased water absorption index of the gluten-free mix used as the basis of biscuits’ recipe, leading also to a decrease of both viscous and elastic moduli as well as hardness of the formulated doughs up to 70 % in comparison to control samples. At time 0 day, the highest chestnut flour contents (1000 and 800 g/kg) gave the highest hardness values of the biscuits; during storage all the formulations showed water content increase from about 26 to 35 g/kg. Correspondingly, also hardness values increased during storage while only the samples produced with 1000 g/kg chestnut flour remained constant in time. In addition, gluten-free biscuits produced with chestnut flour appeared darker (lower L* and higher a* and b* values) and with higher oxidative stability values, probably in relation to the antioxidants present in chestnut. Chestnut flour improved technological and organoleptic quality of the gluten-free biscuits. In particular, 500 g/kg chestnut flour replacement may be considered the best compromise between quality and storage stability.
Effect of chestnut flour supplementation on physico-chemical properties and oxidative stability of gluten-free biscuits during storage / Paciulli, Maria; Rinaldi, Massimiliano; Cavazza, Antonella; Ganino, Tommaso; Rodolfi, Margherita; Chiancone, Benedetta; Chiavaro, Emma. - In: LEBENSMITTEL-WISSENSCHAFT + TECHNOLOGIE. - ISSN 0023-6438. - 98:(2018), pp. 451-457. [10.1016/j.lwt.2018.09.002]
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11381/2849364
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