Chestnut as a culinary ingredient: Analysis of recipes and proposed innovative thematic menu.

Chestnuts are natural dried fruits grown in many regions of the globe and have been used in different gastronomic preparations for centuries. Chestnuts are part of the local gastronomic cultures in several regions and are also being used for culinary innovations. This work analysed 266 recipes containing chestnuts obtained from different sources, such as cookbooks or the internet. The recipes were classified according to different criteria, and data analysis included basic statistical tools, significance tests, factor analysis and cluster analysis. The results showed that the utilisation of chestnuts was particularly frequent in main dishes containing meat of some sort (26.3%), as well as in desserts (24.4%). The chestnuts were usually added to the recipes mostly fresh, whole (24.1%) or cut (26.7%). The nature of the recipes was divided into classical or modern, being significantly associated with the form of incorporation of the chestnut, but not significantly associated with most of the variables used to classify the recipes (dish type, cooking, cooking method, preparation time, or moment of incorporation of the chestnut). Factor analysis indicated three factors, clearly differentiated, that in globally explained 58.1% of the variance. Cluster analysis allowed the establishment of four clusters of recipes, which were found significantly different according to all the variables used to classify the recipes. Ingredient analysis showed that the most frequent categories were spices, followed by vegetables & legumes and that the ingredients used in lower quantities were most frequently listed. Word clouds based on frequency indicated, in each of the categories, the most relevant ingredients, which were flour, butter, egg, pork, bacon, shrimp, onion, garlic, lemon, almond, salt, pepper, oil, and sugar. Lastly, a successful innovative thematic menu was developed and composed of recipes containing chestnuts, including one starter, one main dish, and one dessert. This work allows to conclude about the diverse utilisation of chestnut as a gastronomic ingredient and not only as a dried fruit. • 266 chestnut recipes were analysed and classified following several criteria. • The use of chestnuts is frequent in main meat dishes and desserts. • Chestnuts are added to the recipes mostly in fresh, either whole or cut. • 4 clusters of recipes were found, diverging according to the type of recipe. • The most used other ingredients were spices, vegetables and Legumes. [ABSTRACT FROM AUTHOR]