Integrating Traditional Wheat-Based Foods with High Health Value Flours: <i>Castanea</i> spp. Agro-Biodiversity in Bakery Products
In European countries, the utilisation of chestnut flours (CF) has been increasing in the bakery industry because the CF ingredients provide not only nutritional and health benefits but also improve organoleptic and health-promoting properties. This work aimed to describe the phytochemical propertie...
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| Format: | Article |
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MDPI AG
2022-06-01
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| Series: | Agriculture |
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| Online Access: | https://www.mdpi.com/2077-0472/12/7/946 |
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| author | Dario Donno Michele Fabro Maria Gabriella Mellano Giovanni Gamba Annachiara Fioccardi Gabriele Loris Beccaro |
| author_facet | Dario Donno Michele Fabro Maria Gabriella Mellano Giovanni Gamba Annachiara Fioccardi Gabriele Loris Beccaro |
| author_sort | Dario Donno |
| collection | DOAJ |
| description | In European countries, the utilisation of chestnut flours (CF) has been increasing in the bakery industry because the CF ingredients provide not only nutritional and health benefits but also improve organoleptic and health-promoting properties. This work aimed to describe the phytochemical properties and antioxidant capacity of chestnut flours from different <i>Castanea</i> spp. genotypes and origins, studying the effects of the addition of CF to traditional wheat-based cookies on their quality and sensory traits. Commercial chestnut flours were also considered. CF used in addition to wheat-based flours may increase the quality and health-promoting value of bakery products for its many benefits: (i) nutritional and phytochemical value; (ii) zero-Km availability in many producing areas (Europe, Asia, Australia, and North and South America); (iii) for these areas, food security is connected to a vulnerable wheat-based food system. Chromatographic and spectroscopic methods were utilised to assess the composition and antioxidant properties of the considered chestnut flours. The sensory value of the prepared chestnut/wheat-based cookies was also assessed by a panel of common consumers (hedonistic test by a 9-points hedonistic scale). Monoterpenes were the main substances in the flour phytocomplex, reaching 80–90% of the total, followed by phenolics (8–12%) and vitamin C in trace (1–3%). Antioxidant capacity ranged from 9.64 ± 0.96 mmol Fe<sup>+2</sup> kg<sup>−1</sup> DW (BOUC flour from cv Bouche de Bétizac) to 17.33 ± 1.35 mmol Fe<sup>+2</sup> kg<sup>−1</sup> DW (CANA flour from cv Canalutta). In this research study, the cookies derived from CANA and BOUC flours were considered the most appreciated products by consumers, with values of 7.09 ± 0.46 and 6.88 ± 0.18, respectively. These results confirmed that integrating phytochemical data with sensory results is very important for food industries to obtain a complete description of the analysed flours and consequently of the derived products to produce new bakery products highly appreciated by consumers with high health value in comparison to the traditional products. |
| first_indexed | 2024-03-09T03:49:26Z |
| format | Article |
| id | doaj.art-65a1bf45be744fc7acd2d016c54597bb |
| institution | Directory Open Access Journal |
| issn | 2077-0472 |
| language | English |
| last_indexed | 2024-03-09T03:49:26Z |
| publishDate | 2022-06-01 |
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| record_format | Article |
| series | Agriculture |
| spelling | doaj.art-65a1bf45be744fc7acd2d016c54597bb2023-12-03T14:28:54ZengMDPI AGAgriculture2077-04722022-06-0112794610.3390/agriculture12070946Integrating Traditional Wheat-Based Foods with High Health Value Flours: <i>Castanea</i> spp. Agro-Biodiversity in Bakery ProductsDario Donno0Michele Fabro1Maria Gabriella Mellano2Giovanni Gamba3Annachiara Fioccardi4Gabriele Loris Beccaro5Department of Agriculture, Forestry and Food Science, University of Torino, Largo Braccini 2, 10095 Grugliasco, TO, ItalyAgenzia Regionale per lo Sviluppo Rurale (ERSA), Via del Monte Santo, 17, 34170 Gorizia, GO, ItalyDepartment of Agriculture, Forestry and Food Science, University of Torino, Largo Braccini 2, 10095 Grugliasco, TO, ItalyDepartment of Agriculture, Forestry and Food Science, University of Torino, Largo Braccini 2, 10095 Grugliasco, TO, ItalyDepartment of Agriculture, Forestry and Food Science, University of Torino, Largo Braccini 2, 10095 Grugliasco, TO, ItalyDepartment of Agriculture, Forestry and Food Science, University of Torino, Largo Braccini 2, 10095 Grugliasco, TO, ItalyIn European countries, the utilisation of chestnut flours (CF) has been increasing in the bakery industry because the CF ingredients provide not only nutritional and health benefits but also improve organoleptic and health-promoting properties. This work aimed to describe the phytochemical properties and antioxidant capacity of chestnut flours from different <i>Castanea</i> spp. genotypes and origins, studying the effects of the addition of CF to traditional wheat-based cookies on their quality and sensory traits. Commercial chestnut flours were also considered. CF used in addition to wheat-based flours may increase the quality and health-promoting value of bakery products for its many benefits: (i) nutritional and phytochemical value; (ii) zero-Km availability in many producing areas (Europe, Asia, Australia, and North and South America); (iii) for these areas, food security is connected to a vulnerable wheat-based food system. Chromatographic and spectroscopic methods were utilised to assess the composition and antioxidant properties of the considered chestnut flours. The sensory value of the prepared chestnut/wheat-based cookies was also assessed by a panel of common consumers (hedonistic test by a 9-points hedonistic scale). Monoterpenes were the main substances in the flour phytocomplex, reaching 80–90% of the total, followed by phenolics (8–12%) and vitamin C in trace (1–3%). Antioxidant capacity ranged from 9.64 ± 0.96 mmol Fe<sup>+2</sup> kg<sup>−1</sup> DW (BOUC flour from cv Bouche de Bétizac) to 17.33 ± 1.35 mmol Fe<sup>+2</sup> kg<sup>−1</sup> DW (CANA flour from cv Canalutta). In this research study, the cookies derived from CANA and BOUC flours were considered the most appreciated products by consumers, with values of 7.09 ± 0.46 and 6.88 ± 0.18, respectively. These results confirmed that integrating phytochemical data with sensory results is very important for food industries to obtain a complete description of the analysed flours and consequently of the derived products to produce new bakery products highly appreciated by consumers with high health value in comparison to the traditional products.https://www.mdpi.com/2077-0472/12/7/946chestnut flourcookieshedonistic testphytochemicalshealth-promoting fortification |
| spellingShingle | Dario Donno Michele Fabro Maria Gabriella Mellano Giovanni Gamba Annachiara Fioccardi Gabriele Loris Beccaro Integrating Traditional Wheat-Based Foods with High Health Value Flours: <i>Castanea</i> spp. Agro-Biodiversity in Bakery Products Agriculture chestnut flour cookies hedonistic test phytochemicals health-promoting fortification |
| title | Integrating Traditional Wheat-Based Foods with High Health Value Flours: <i>Castanea</i> spp. Agro-Biodiversity in Bakery Products |
| title_full | Integrating Traditional Wheat-Based Foods with High Health Value Flours: <i>Castanea</i> spp. Agro-Biodiversity in Bakery Products |
| title_fullStr | Integrating Traditional Wheat-Based Foods with High Health Value Flours: <i>Castanea</i> spp. Agro-Biodiversity in Bakery Products |
| title_full_unstemmed | Integrating Traditional Wheat-Based Foods with High Health Value Flours: <i>Castanea</i> spp. Agro-Biodiversity in Bakery Products |
| title_short | Integrating Traditional Wheat-Based Foods with High Health Value Flours: <i>Castanea</i> spp. Agro-Biodiversity in Bakery Products |
| title_sort | integrating traditional wheat based foods with high health value flours i castanea i spp agro biodiversity in bakery products |
| topic | chestnut flour cookies hedonistic test phytochemicals health-promoting fortification |
| url | https://www.mdpi.com/2077-0472/12/7/946 |
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