Impact of using whole chestnut flour as a substitute for cake flour on digestion, functional and storage properties of chiffon cake: A potential application study.

Developing fresh cake product with rich nutrition and high quality has become a hot spot in food industry. In this study, whole chestnut flour as a high-quality dietary source was successfully substituted for cake flour in the production of chestnut chiffon cake with 40-55% substitution rate, and its application prospects were further evaluated through studying nutritional and storage properties. The results showed that chestnut chiffon cake with 45% and 50% substitution rate could significantly increase the resistant component, scavenging activity and ferric reducing antioxidant power, surprisingly decrease predicted glycemic index to 54.05-57.28, and reduce the acetate/propionate ratio and Firmicutes/Bacteroidetes value for human gut microbiota as well. Comparatively, chestnut chiffon cake with 45% substitution rate had more application potential due to its higher free water retention at day 7 and higher resilience throughout the storage time. Overall, this study could provide valuable information for the development of modern nutritional cake industry. Copyright © 2023 Elsevier Ltd. All rights reserved.

Citation

Xixi Zeng, Menghui Wang, Ling Chen, Bo Zheng. Impact of using whole chestnut flour as a substitute for cake flour on digestion, functional and storage properties of chiffon cake: A potential application study. Food chemistry. 2024 Jan 30;432:137016

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PMID: 37647706

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