Development of low-calorie candied chestnut formulations: A novel functional approach

This study evaluated the physico-chemical, nutritional, sensory, microbiological safety, and shelf life properties of innovative low-calorie candied chestnuts ( marron glacé ). Four distinct formulations were developed using syrups with various sweeteners: erythritol, stevia, inulin, sucrose, and glucose. These formulations were labeled as CCHEST1 (sucrose, glucose, and water), CCHEST2 (stevia, inulin, glucose, and water), CCHEST3 (erythritol, stevia, inulin, and water), and CCHEST4 (erythritol, glucose, inulin, and water). To improve the preservation of the product, the chestnuts in syrup with alternative sweeteners were coated with an active coating composed of chitosan and inulin. Physico-chemical parameters (moisture, °Brix, pH, water activity (a w )), nutritional composition (protein, carbohydrates, sugars, calories, fat, dietary fiber), and sensory attributes (appearance, flavor, sweetness, aftertaste, and overall acceptability) were analyzed. Microbiological quality was assessed by determining total viable counts, yeasts, and molds. CCHEST3 had the lowest caloric and carbohydrate content, receiving the highest overall acceptance in sensory evaluations. All formulations demonstrated excellent microbiological quality, ensuring safety and suitability for consumption. This research highlights CCHEST3 as a promising low-calorie alternative to traditional marron glacé , combining nutritional benefits with consumer appeal. • The study developed a low-calorie marron glacé using syrups with inulin, stevia, and erythritol. • CCHEST3 had the lowest calorie and carbohydrate content. • Glazed chestnuts, covered with biocoating, showed a longer shelf life. • Sensory tests showed CCHEST3 scored highest in overall acceptance and taste attributes.