Effect of chestnut flour supplementation on physico-chemical properties and oxidative stability of gluten-free biscuits during storage. (December 2018)

• Record Type: Journal Article
• Authors: Paciulli, Maria; Rinaldi, Massimiliano; Cavazza, Antonella; Ganino, Tommaso; Rodolfi, Margherita; Chiancone, Benedetta; Chiavaro, Emma
• Is Part Of: Lebensmittel-Wissenschaft + Technologie =. Volume 98(2018)
• Page Start: 451
• Page End: 457
• Publication Date: 2018-12
• Subjects: Chestnut -- Biscuits recipes -- Celiac disease -- Colour -- Texture -- Dough rheology; Food industry and trade -- Periodicals; Food -- Composition -- Periodicals; Microbiology -- Periodicals; Nutrition -- Periodicals; 664.005
• DOI: 10.1016/j.lwt.2018.09.002
• Languages: English
• ISSNs: 0023-6438

Abstract

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. Highlights: Chestnut flour affects the physico-chemical properties of gluten free doughs and biscuits. Viscous and elastic moduli of the doughs decreased increasing the chestnut flour replacement. Biscuits with 800 and 1000 g/kg chestnut flour resulted harder than that with 500 and 0 g/kg. During 60 days of storage biscuits hardness increased in a direct relation with the water content. Chestnut enriched biscuits had darker colour and higher oxidative stability than the control.