{Reference Type}: Journal Article
{Title}: 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.
{Author}: Zeng X;Wang M;Chen L;Zheng B;
{Journal}: Food Chem
{Volume}: 432
{Issue}: 0
{Year}: 2024 Jan 30
{Factor}: 9.231
{DOI}: 10.1016/j.foodchem.2023.137016
{Abstract}: 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.