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Improving chestnut physicochemical properties through fermentation - Development of chestnut Amazake.
Marisa V Santos1, Stefano Banfi1, Rafaela Santos1
1LEAF (Linking Landscape Environment Agriculture and Food) Research Centre, Instituto Superior de Agronomia, Universidade de Lisboa, Lisbon, Portugal.
Food Chemistry: X
|February 27, 2023
Summary
Two new chestnut amazake fermented products were developed, showing improved physicochemical characteristics like higher soluble protein and antioxidant capacity. These innovative, health-promoting foods offer a tasty, nutritive alternative and valorize chestnut by-products.
Area of Science:
- Food Science and Technology
- Fermentation Science
- Nutritional Biochemistry
Background:
- Growing consumer demand for innovative, health-promoting foods.
- Interest in utilizing industrial by-products for novel food development.
- Potential of fermentation to enhance nutritional and physicochemical properties of foods.
Purpose of the Study:
- To develop and characterize two novel amazake fermented products using chestnut (Castanea sativa Mill.).
- To investigate the impact of rice or chestnut koji on the fermentation process and product quality.
- To evaluate the physicochemical and functional properties of the developed chestnut amazakes.
Main Methods:
- Development of amazake using chestnut with rice or chestnut koji.
- Analysis of physicochemical properties including soluble protein, sugars, starches, and ascorbic acid.
- Assessment of texture properties such as adhesiveness, firmness, and viscoelastic moduli.
- Evaluation of antioxidant capacity.
Main Results:
- Chestnut amazakes exhibited improved physicochemical characteristics compared to raw chestnut.
- Fermented products showed increased levels of soluble protein, sugars, and starches.
- Antioxidant capacity was enhanced, with similar ascorbic acid levels in chestnut koji amazake.
- Increased adhesiveness and decreased firmness/viscoelastic moduli were observed, indicating structural changes.
Conclusions:
- Developed chestnut amazakes are a suitable, nutritious alternative to traditional amazake.
- This process offers a valuable method for the valorization of chestnut industrial by-products.
- The novel fermented products possess potential functional characteristics and appealing sensory attributes.
Keywords:
AmazakeChestnutFermented foodsLinear viscoelastic behaviourPhysicochemical compositionTextureMore Related Videos
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