Improving chestnut physicochemical properties through fermentation – Development of chestnut Amazake

Detalhes bibliográficos
Autor(a) principal: Santos, Marisa V.
Data de Publicação: 2023
Outros Autores: Banfi, Stefano, Santos, Rafaela, Mota, Mariana, Raymundo, Anabela, Prista, Catarina
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10400.5/30302
Resumo: 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.
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spelling Improving chestnut physicochemical properties through fermentation – Development of chestnut Amazakefermented foodsAmazakechestnuttexturephysicochemical compositionlinear viscoelastic behaviourThe 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.ElsevierRepositório da Universidade de LisboaSantos, Marisa V.Banfi, StefanoSantos, RafaelaMota, MarianaRaymundo, AnabelaPrista, Catarina2024-03-08T17:22:33Z2023-032023-03-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.5/30302engSantos, Marisa V., et al. Improving chestnut physicochemical properties through fermentation – Development of chestnut Amazake. Food Chemistry: X, vol. 17, Mar. 2023, p. 100597.10.1016/j.fochx.2023.100597info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2024-11-20T19:13:36Zoai:repositorio.ul.pt:10400.5/30302Portal AgregadorONGhttps://www.rcaap.pt/oai/openairemluisa.alvim@gmail.comopendoar:71602024-11-20T19:13:36Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv Improving chestnut physicochemical properties through fermentation – Development of chestnut Amazake
title Improving chestnut physicochemical properties through fermentation – Development of chestnut Amazake
spellingShingle Improving chestnut physicochemical properties through fermentation – Development of chestnut Amazake
Santos, Marisa V.
fermented foods
Amazake
chestnut
texture
physicochemical composition
linear viscoelastic behaviour
title_short Improving chestnut physicochemical properties through fermentation – Development of chestnut Amazake
title_full Improving chestnut physicochemical properties through fermentation – Development of chestnut Amazake
title_fullStr Improving chestnut physicochemical properties through fermentation – Development of chestnut Amazake
title_full_unstemmed Improving chestnut physicochemical properties through fermentation – Development of chestnut Amazake
title_sort Improving chestnut physicochemical properties through fermentation – Development of chestnut Amazake
author Santos, Marisa V.
author_facet Santos, Marisa V.
Banfi, Stefano
Santos, Rafaela
Mota, Mariana
Raymundo, Anabela
Prista, Catarina
author_role author
author2 Banfi, Stefano
Santos, Rafaela
Mota, Mariana
Raymundo, Anabela
Prista, Catarina
author2_role author
author
author
author
author
dc.contributor.none.fl_str_mv Repositório da Universidade de Lisboa
dc.contributor.author.fl_str_mv Santos, Marisa V.
Banfi, Stefano
Santos, Rafaela
Mota, Mariana
Raymundo, Anabela
Prista, Catarina
dc.subject.por.fl_str_mv fermented foods
Amazake
chestnut
texture
physicochemical composition
linear viscoelastic behaviour
topic fermented foods
Amazake
chestnut
texture
physicochemical composition
linear viscoelastic behaviour
description 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.
publishDate 2023
dc.date.none.fl_str_mv 2023-03
2023-03-01T00:00:00Z
2024-03-08T17:22:33Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/10400.5/30302
url http://hdl.handle.net/10400.5/30302
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Santos, Marisa V., et al. Improving chestnut physicochemical properties through fermentation – Development of chestnut Amazake. Food Chemistry: X, vol. 17, Mar. 2023, p. 100597.
10.1016/j.fochx.2023.100597
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron:RCAAP
instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron_str RCAAP
institution RCAAP
reponame_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
collection Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
repository.name.fl_str_mv Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
repository.mail.fl_str_mv mluisa.alvim@gmail.com
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