Erdoğan, Gaye İremDundar, Ayse Neslihan2026-02-122026-02-1220222602-2834https://doi.org/10.3153/FH22002https://hdl.handle.net/20.500.12885/6478Chestnut-added milk (CM) was produced with 2 different methods. In the first method, chestnuts were roasted, and in the second method, they were cooked in bain-marie and then added to milk at different ratios (5, 15, 25 %). The addition of chestnuts to milk statistically increased the amount of protein, dietary fiber, carbohydrate, energy, mineral (Ca, K, P, Mg), antioxidant capacity and total phenolic content compared to the control, whereas it did not cause a significant change in sensory properties. Therefore, the chestnut is a suitable supplementation for milk.eninfo:eu-repo/semantics/openAccessBeslenme ve DiyetetikGıda Bilimi ve TeknolojisiArticle10.3153/FH22002811222501143