Publications in International Journals / Series (Article (International))

Valorisation of frozen chestnut by-products: technological challenges for the production of gluten-free flour

  • Borges, Ana; Fonseca, Catarina; Carreira, Filipa; Rodrigues, Ivo; Henriques, Marta; Veloso, Ana C.A.; Peres, António M.
  • Journal of Food Measurement and Characterization, 13(1), 864-873, 2019

Publisher: Springer Science + Business Media


The industrial process of freezing chestnuts generates 55–60% 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 obs ...

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