Physicochemical characterization of a functional chestnut sweet cream enriched with carotenoids and fiber

Discretionary foods are not essential for human health, since they are high in energy, low in nutrients, and lack fiber. To overcome their consumption, strongly associated with an increased risk of obesity and chronic diseases, several approaches have been proposed. The obtaining of functional sweet creams could represent an interesting strategy. Here, we reported the preparation of chestnut (Castanea sativa Mill.) sweet spread creams, enriched in ca rotenoids due to the addition of pumpkin (Cucurbita moschata Duchesne) pulp, and fiber by using inulin, perfect for spreading on bread or rusks, filling cakes, making desserts, and finishing lots of spoon desserts. Three for mulations were prepared with pumpkin pulp, and one of them included inulin: replacing part of the sugar with inulin increases the dietary fiber and decreases total calories. HPLC analysis confirms that the carotenoid content in sweet cream was preserved even after sterilization. Also, the addition of pumpkin in the formulations increases the antioxidant efficacy compared to the control Formulation as confirmed by the DPPH assay. Finally, the total microbial count (TMC), yeasts, and molds remain constant during the 180 days of monitoring and under the limit imposed by law, defined at the European level, by a directive (2001/113/EC).