A Review on the Use of Water Chestnut Flour in the Enrichment of Bakery Products

DOI: 10.22161/ijeab.104.1

Abstract:
Water chestnut (Trapa natans), known as Singhara in India, is an aquatic vegetable with significant nutritional and therapeutic properties. This review highlights its potential as a functional ingredient in food products, particularly through its derivative, water chestnut flour (WCF). Rich in essential nutrients, including dietary fibre, vitamins, and polyphenols, WCF has demonstrated numerous health benefits such as anti-inflammatory, anti-diabetic, and neuroprotective effects. Its gluten-free nature makes it particularly valuable in catering to the growing demand for nutritious, gluten-free foods. WCF has shown promise in bakery applications, improving the nutritional profile and sensory qualities of products like buns, bread, cakes, and biscuits. Additionally, it contributes to enhanced shelf life and texture due to its moisture-retaining properties. Studies reveal that WCF’s incorporation into gluten-free formulations enhances dietary fibre, protein content, and sensory appeal while maintaining affordability and accessibility. By leveraging the nutritional and functional properties of water chestnuts, this review underscores their potential in addressing global dietary needs, supporting health-conscious consumers, and fostering sustainable food innovation.

Keywords:
Gluten-Free Products, nutritional enrichment, sensory characteristics, water chestnut (Trapa natans), water chestnut Flour (WCF).

Article Info:
Received: 25 May 2025; Received in revised form: 23 Jun 2025; Accepted: 26 Jun 2025; Available online: 04 Jul 2025

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