Comparative Evaluation of Traditional and Controlled Drying Methods of Chestnuts (<i>Castanea sativa</i> Mill.): Impact on the Chemical Composition, Aromatic, and Sensory Profile of Flour

Comparative Evaluation of Traditional and Controlled Drying Methods of Chestnuts (<i>Castanea sativa</i> Mill.): Impact on the Chemical Composition, Aromatic, and Sensory Profile of Flour

Chestnut flour, obtained through drying and milling of <i>Castanea sativa</i> fruits, has evolved from a subsistence food into a sought-after niche product, appreciated for its naturally gluten-free profile, high starch content, and richness in micronutrients. Over the past decade, its d...

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Bibliographic Details
Main Authors: Sofia Panzani, Francesca Venturi, Alessandro Bianchi, Pierina Díaz-Guerrero, Ylenia Pieracci, Guido Flamini, Isabella Taglieri, Chiara Sanmartin
Format: Article
Language:English
Published: MDPI AG 2025-05-01
Series:Foods
Subjects:
gluten-free flour
volatile organic compound
bioactive compounds
sensory analysis
forced-air drying
optimizing process
Online Access:https://www.mdpi.com/2304-8158/14/11/1931
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