Improving chestnut physicochemical properties through fermentation – Development of chestnut Amazake

ABSTRACT: Highlights • Chestnut can be successfully used as innovative alternative raw material for amazake production.• Hydrolysis with koji contributed to improve physicochemical properties of chestnut.• Chestnut amazake maintained ascorbic acid levels present in the raw material.• Fermented products presented 4.01-fold higher antioxidant capacity than chestnut.• Chestnut fruit industry by-products can be valorised through amazake production. 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 evol

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PROVIDER: S-EPMC9945462 | biostudies-literature | 2023 Feb

REPOSITORIES: biostudies-literature