NUTRITIONAL VALUE OF LOW IN GLUTEN PUREE OBTAINED FROM RAW MATERIAL – CHESTNUT AND FLOUR – CHESTNUT

Authors

  • Dida Iserliyska Food research and development institute - Plovdiv
  • Pavlina Paraskova Food research and development institute - Plovdiv
  • Petya Ivanova Food research and development institute - Plovdiv

Abstract

The analysis of the results about the nutritional value of puree made from raw material chestnut demonstrated considerably low gluten content (0,01 g/100 g), relatively high energy value (300 to 330 kcal/kg) and low content of lipids (about 1 %).

References

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McCarthy M., A. Meredith. Nutrient data on Chestnuts Consumed in the United States. Economic Botany. 1988, №42, 29-36.

Monarca D. La meccanizzazione della raccolta delle castagne. Macchine e Motori agricoli, 1996, № 4, 24-31.

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Issue

Vol. 3 No. 1 (2014): New knowledge Journal of Science

Section

Food quality and safety

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