دورية أكاديمية
Valorisation of frozen chestnut by-products: technological challenges for the production of gluten-free flour
| العنوان: | Valorisation of frozen chestnut by-products: technological challenges for the production of gluten-free flour |
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| المؤلفون: | Borges, Ana, Fonseca, Catarina, Carreira, Filipa, Rodrigues, Ivo, Henriques, Marta, Veloso, Ana C. A., Peres, António M. |
| بيانات النشر: | Springer Science + Business Media |
| سنة النشر: | 2019 |
| المجموعة: | Universidade of Minho: RepositóriUM |
| مصطلحات موضوعية: | Castanea sativa Mill, Frozen chestnut low-value by-products, Chestnut flour, Gluten-free flour, Chemical composition and quality, Science & Technology |
| الوصف: | 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. ; Part of this work was supported by the program CENTRO2020, under the code 02/SAICT/2016, financed by the Portuguese Government and FEDER. Project nº 023631: SoSValor-Sustainable solutions for the valorisation of plant natural products and industrial waste, and by PRODER-Inovação na cadeia de produção da castanha: competitividade e sustentabilidade—Medida 4.1, Cooperação para a Inovação, Ref.ª 53590. This work was also supported by Project POCI-01-0145-FEDER-006984—Associate Laboratory LSRE-LCM, Project UID/BIO/04469/2013 — CEB and strategic project PEst-OE/ AGR/UI0690/2014—CIMO, all funded by FEDER through COMPETE2020—POCI and by Portuguese funds through FCT. ; info:eu-repo/semantics/publishedVersion |
| نوع الوثيقة: | article in journal/newspaper |
| وصف الملف: | application/pdf |
| اللغة: | English |
| تدمد: | 1932-7587 2193-4134 |
| العلاقة: | info:eu-repo/grantAgreement/FCT/5876/147337/PT; info:eu-repo/grantAgreement/FCT/5876/135938/PT; http://www.springer.com/food+science/journal/11694Test; 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; http://hdl.handle.net/1822/59266Test |
| DOI: | 10.1007/s11694-018-9999-6 |
| الإتاحة: | https://doi.org/10.1007/s11694-018-9999-6Test http://hdl.handle.net/1822/59266Test |
| حقوق: | info:eu-repo/semantics/openAccess |
| رقم الانضمام: | edsbas.1CCB11AA |
| قاعدة البيانات: | BASE |
| تدمد: | 19327587 21934134 |
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| DOI: | 10.1007/s11694-018-9999-6 |