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

Dida Iserliyska, Pavlina Paraskova, Petya Ivanova

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 %).

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References


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