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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
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2018 v.98 pp. 451-457
Castanea, antioxidants, biscuits, dough, flour, gluten-free foods, hardness, modulus of elasticity, oxidative stability, sensory properties, storage quality, water binding capacity, water content, water uptake
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.