CHESTNUT FLOUR AND APPLICATIONS OF UTILIZATION

Abstract

In recent years, with the increasing of people’s interest in nutrition and health subjects, importance of nutrition has been increased steadily and number of studies on enrichment of foods and production of functional products have been increased. Enrichment of foods is one of the developed applications for solution of health problems which are likely to be seen in society. For this purpose, various foods having various properties are being developed with the use of different fruits and vegetables’ flours. Chestnut has a rich nutrition items, it has been used since previous times in nutrition and in daily diets due to being grown at natural conditions as well. Basically, being composed of carbohydrate, water, and a very low amount of fat, chestnut shows cereal features rather than fruit. When grinded, chestnut becomes a lightcolored flour. This flour is used in puddings, bakery products, and production of bread, breakfast cereals, soup and sauces. In food industry, there are intensive studies on the production of especially cereal products with different wheat flour and different flour additives. In the light of these studies, some Europe countries, mainly in Italy, especially use of chestnut is being widespread in commercial scale in the production of biscuit, breakfast cereal, muffin and dessert. Instead of wheat flour chestnut flour is used or added in different substitution rates. Within the scope of this review, properties of chestnut fruit, nutritional facts of chestnut, chestnut flour and properties, utilization of chestnut flour in food industry were discussed.

Keywords

• Chestnut flour,
• cereal products,
• nutrition,
• enrichment

References

1. [1] Anonim. (2016a). http://www.yemek mutfak.com/beslenme-diyet/1/105/ kestanenin-faydalari-nelerdir-besindegeri- nedir-nasil-pisirilir
2. [2] Anonim. (2016b). http://www.naturelka. com/kestane-unu
3. [3] Atasoy, E. Ve Altıngöz Y. (2012). “Dünya ve Türkiye’de Kestanenin Önemi ve Üretimi.” Coğrafya Dergisi, 22: 1-13
4. [4] Bodet, L., Ernst M., Allan D., Woods T. (2001). The international chestnut marketing situation. Department of Agricultural Economics Staff Paper No. 411, University of Kentucky
5. [5] Bounous, G., Botta R., Beccaro G. (2000). The chestnut: the ultimate energy source nutritional value and alimentary benefits. Nucis (9) 44-50
6. [6] Burdurlu, H.S. ve F. Karadeniz. (2003). Gıdalarda Diyet Lifinin Önemi. Gıda Mühendisliği Dergisi. 7(15): 18-25
7. [7] Chenlo, F., Moreira, R., Pereira, G., Silva, C.C. (2007). Evaluation of the rheological behaviour of chestnut (castanea sativa mill) flour pastes as
8. function of water content and temperature. Electronic Journal of Environmental Agriculture and Food Chemistry 6 (2), 1794–1802.

9. [8] Demirkesen, I., Mert, B., Sumnu G., Sahin, S., (2010). Utilization of chestnut flour in gluten-free bread formulations. Journal of Food Engineering, 101(3), 329-336
10. [9] Dokić, L., Nikolić, I., Šoronja– Simović, D., Pajin, B., Juul, N. (2014). Sensory Characterization of Cookies with Chestnut Flour, International Scholarly and Scientific Research & Innovation 8(5) 416-419.
11. [10] Dülger, D., Şahan, Y. (2011): Diyet lifinin özellikleri ve sağlık üzerindeki etkileri. Uludağ Üniversitesi Ziraat Fakültesi Dergisi, 25(2): 147-157.
12. [11] Ertan, E., Kılınç S.S. (2005). Seleksiyon ile belirlenmiş kestane genotiplerinin morfolojik, fenolojik ve biyokimyasal özellikleri. ADU Ziraat Fakultesi Dergisi, 2(2) :67 –77.
13. [12] Ferreira-Cardoso, J.V., Fontainhas Fernandes, A.A., Torres Pereira, J.M.G. (1993). Nutritive value and technological characteristics of Castanea sativa Mill. fruit. Comparative study of some northeastern Portugal cultivars. In: Proceedings of the 1st International Congress on Chestnut, Universita` di Perugia, Perugia
14. [13] İnkaya, A.N. (2008). Bisküvi üretiminde kestane kullanım olanaklarının araştırılması, Uludağ Üniversitesi, Fen Bilimleri Enstitüsü, Yüksek Lisans Tezi, Gıda Mühendisliği Bölümü, Bursa
15. [14] Kunsch, U., Sharer, H., Patrian, B., Hurter, J., Conedera, M., Sassella, A., Jermini, M., Jelmini, G. (1999). Quality assessment of chestnut fruits. Acta Horticolturae 494, 119–127.
16. [15] Kunsch, U., Schärer H., Patrıan B., Hohn E., Conedera M., Sassella A., Jermını M., Jelmını G. (2001). Effects of roasting on chemical composition and quality of different chestnut (Castanea sativa Mill) varieties.Journal of the Science of Food and Agriculture (81) 1106-1112.
17. [16] Maki M, Lohi O. Celiac Disease. In: Walker WA, Goulet O, Kleinman RE, Sherman PM, Shneider BL, Sanderson IR (eds). Pediatric Gastrointestinal Disease. 4th ed. Ontario: B.C. Decker, 2004: 932-43.
18. [17] McCarthy, M.A. and Meredıth F.I. (1988). Nutrient data on chestnuts consumed in the US.Econ. Bot. 42 (1)29–36
19. [18] Mete, M. and Dülger Altiner, D. (2016). Investigation of the effect of chestnut flour additive on nutritional and quality properties of noodle. İstanbul Aydın Üniversitesi, Fen Bilimleri Enstitüsü, Yüksek Lisans Tezi, Gıda Mühendisliği Bölümü, İstanbul
20. [19] Mert, S. (2014). Effect Of Dıfferent Flours On Qualıty Of Gluten-Free Wafer Sheets, Mıddle East Technıcal Unıversıty, The Graduate School Of Natural And Applıed Scıences, Ankara.
21. [20] Mıguelez, J.L.M., Bernardeza M. M. and Queıjeıro J. M. G. (2004). Composition of varieties of chestnuts from Galicia(Spain).Food Chemistry (84)401–404.
22. [21] Moreira, R., Chenlo, F., Torres, M. D., & Prieto, D. M. (2012). Technological assessment of chestnut flour doughs regarding to doughs from other commercial flours and formulations. Food and Bioprocess Technology, 5, 2301-2310.
23. [22] Neri L., Dimitri G. and Sacchetti G. (2010). Chemical composition and antioxidant activity of cured chestnuts
24. from three sweet chestnut (Castanea sativa Mill.) ecotypes from Italy Journal of Food Composition and Analysis, 23 (2010), pp. 23–29
25. [23] Pacuilli, M., Rinaldi, M., Cirlini,M., Scazzina, F., Chiavaro, E. (2016).
26. Chestnut flour addition in commercial gluten-free bread: A shelf-life study, LWT - Food Science and Technology 70 (2016) 88-95
27. [24] Pereira-Lorenzo, S., Ramos-Cabrer, A.M., Dia´ z- Herna´ ndez, M.B., Ciordia-Ara, M.,Rı´os-Mesa, D. (2006). Chemical composition of chestnut cultivar from Spain. Scientia Horticulturae 107, 306–314
28. [25] Riberio B., Rangel , J., Valentao, P., Andrade, PB., Pereria, JA., Bölke, H., Seabraa, RM. (2007). Organik acids in two Portuese chestnut (Castanea sativa Miller) varieties, Food Chemistry, 100,2,504-508
29. [26] Sacchetti, G., Pinnavaia, G.G., Guidolin, E., Dalla-Rosa, M., (2004). Effects of extrusion temperature and feed composition on the functional, physical and sensory properties of chestnut and rice flour-based snack-like products. Food Research International 37, 527–534
30. [27] Seferoğlu, B. (2012). Çölyak hastalarına yönelik kestane unu ve glutensiz unlarla hazırlanan ekmek, kek ve bisküvi çeşitlerinin duyusal analiz ile değerlendirilmesi, Yüksek Lisans Tezi, Hacettepe Üniversitesi Sağlık Bilimleri Enstitüsü, Ankara
31. [28] Senter, S. D., Payne J.A., Mıller G., Anagnostakıs S.L. (1994). Comparison of total lipids, fatty acids, sugars and nonvolatile organic acids in nuts from four Castanea species. Journal of the Science of Food and Agriculture (65) 223-227
32. [29] Soylu, A. (2004). Kestane yetiştiriciliği ve özellikleri, Hasad yayıncılık Ltd.Şti, 2: s.64
33. [30] Subaşı, B. (2004). Kestane Sektör Profili, İstanbul Ticaret Odası Etüt ve Araştırma Şubesi, İstanbul
34. [31] Yang, F., Liu, Q., i Pan S., Xu C., Xiong Y.L. (2015). Chemical composition and quality traits of Chinese chestnuts (Castanea mollissima) produced in different ecological regions Food Bioscience, Volume 11, Pages 33-42