Cultivation

Processing suitability — sweet chestnut

Castanea sativa Mill.

The technological suitability of sweet chestnut fruits is determined by their high starch content, the ease of removing the pellicle, and varietal characteristics, allowing their use both for flour production and for obtaining biologically active compounds from by-products.

In the reference 61 varieties crop Sweet chestnut, where this is mentioned in the description.

The technological suitability of sweet chestnut fruits is determined by the genetic characteristics of the cultivar, growing conditions, and the degree of maturity. The main selection criteria for industrial processing are fruit size, organoleptic properties, and the ease of separation of the pericarp and episperm.

The chemical profile of the fruits, characterized by a high starch content, makes the sweet chestnut similar to cereal crops, which predetermines its use for the production of gluten-free flour. Technological processes include drying and osmotic dehydration, during which the product rehydration kinetics and changes in sugar concentration depending on temperature regimes are evaluated.

As part of fruit processing, the use of secondary raw materials, such as shells and leaves, is being investigated as sources of ellagitannins and polyphenols for the pharmaceutical and cosmetic industries. Sweet chestnut requires strict differentiation from the inedible horse chestnut, the technological processing of which is fundamentally different and does not belong to the food industry.

General information about the subject — on the page Suitability for processing.

Sources8

Varieties of Sweet chestnut mentioned in the description

Selection based on the description text, not on official evaluation: these data are absent from registers. For specific variety details, please refer to its profile.