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Advisor(s)
Abstract(s)
The increased awareness of population regarding the impact of consumption habits is leading to interest in new,
innovative, diversified and health promoting foods. In this work, two new amazake fermented products were
developed with chestnut (Castanea sativa Mill.), using rice or chestnut koji as source of glycolytic enzymes. The
analysis of the amazakes evolution showed improvements in chestnuts physicochemical characteristics. The
fermented products presented higher values of soluble protein, sugars, starches, antioxidant capacity, and similar
values of ascorbic acid for chestnut koji amazake. The adhesiveness increased, which is related to the enhanced
concentrations of sugars and starches. The evolution into less structured products was observed in the firmness
followed by a consistent decrease of the viscoelastic moduli.
The developed chestnut amazakes can represent a suitable alternative to traditional amazake, creating an
opportunity for valorisation of chestnut industrial by-products, as new, tasty, and nutritive fermented products
with potential functional characteristics.
Description
Keywords
fermented foods Amazake chestnut texture physicochemical composition linear viscoelastic behaviour
Pedagogical Context
Citation
Santos, Marisa V., et al. Improving chestnut physicochemical properties through fermentation – Development of chestnut Amazake. Food Chemistry: X, vol. 17, Mar. 2023, p. 100597.
Publisher
Elsevier