Starch and Protein\nCharacteristics of Chestnut Flours\nand Their Applications in Gluten-Free Products

In the context of valorizing underutilized crops, this\nstudy investigated\nthe starch and protein characteristics of chestnut varieties (Balestrera\nand Rossera) and their potential for use at 15% and 25% in reformulating\ngluten-free baked snacks and fresh pasta. Chestnut varieties differ\nin protein and starch content (Balestrera > Rossera), as well as\nin\namylose, dietary fiber, and lipids (Balestrera < Rossera). Differences\nin starch and amylose content affected starch gelatinization (Balestrera\n< Rossera), pasting and retrogradation properties, and water absorption\ncapacity at 90 °C (Balestrera > Rossera). No differences in\nwater\nand oil absorption capacity and mixing properties were observed, neither\nin the protein profile nor in the nature of protein aggregates. Both\nvarieties exhibited a good aptitude for producing gluten-free baked\nsnacks and fresh pasta, even at enrichment levels of 25%. Overall,\nthis study could provide valuable information for the development\nof gluten-free products using sustainable, underutilized crops.