Chemical, Volatile Profile and Shelf Life of Muffin Enriched with Supplementation Chestnut Cream

The supplementation of chestnut cream in a new muffin formulation was investigated to evaluate the use of chestnut derivatives in baked goods. To assess the muffins qualities, with and without potassium sorbate, were evaluated the physical‐chemical properties, fatty acids and volatile organic compounds (VOCs) profiles and shelf life (30 days). The fatty acid composition showed that the highest concentrations were evidenced for linoleic acid (47.3%), oleic acid (30.4%) and palmitic acid (14.2%). The total microbial count (TMC), yeasts and molds loads increased during the storage but remained under limit imposed by law. The VOCs detected are produced during baking process as a result of thermally induced reactions while phenolic compounds could derive from the chestnut cream. The electronic nose results showed that the “fingerprints” of VOCs are not overlapping, confirming the HS‐SPME‐GC/MS data. According to the results, the formulation of new muffin could expand the array of commodities and further enlarge, the market for chestnut derivatives. Practical Application The introduction of the new sweet chestnut cream muffin formulation could represent a chance to increase the use of chestnut derivatives and could be alternative ingredients in baked goods. In fact, the supplementation of chestnut cream may give interesting properties as better physico‐chemical properties, fatty acids, volatile organic compounds and a good shelf life. Moreover, they preserve the nutritional characteristics of the starting fruit.