Underutilized horse chestnut (Aesculus indica) flour and its utilization for the development of gluten-free pasta

There has been a growing demand for the production of gluten-free products due to increased occurrence celiac disease. Thus, different research groups have investigating use various available materials development these functional fulfill customer’s needs. Horse Chestnut (Aesculus indica) seeds are underutilized, low-cost, and gluten-free, found in hilly areas Himalayan region Kashmir valley, India. To determine their potential as an alternative conventional food grains, investigation was conducted physicochemical, functional, pasting, thermal properties (HCN) flour its compatibility pasta. HCN comprised 73.34% carbohydrate, 11.36% protein, 6.34% crude fiber, 3.27% fat, 3.16% ash, 3.15g/g oil absorption capacity, 4.65% water index. showed 505 cp peak, 354 trough, 151 breakdown, 472 final viscosity, 66.05°C pasting temperature. Transition temperatures (onset, conclusion) enthalpy change (?H) were 60.12°C, 69.90°C, 81.53°C, 10.56 J/g, respectively. Pasta prepared from using guar gum (0, 0.5, 1%) analyzed color, cooking qualities, textural sensory analysis. The present results that possesses good nutritional quality comparable wheat flour. Therefore, HCN-flour-based pasta can act nutritious add variety diet people suffering