Composition, color and mechanical characteristics of pretreated candied chestnuts

Korel F., Balaban M.

International Journal of Food Properties, cilt.9, sa.3, ss.559-572, 2006 (SCI-Expanded, Scopus) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 9 Sayı: 3
  • Basım Tarihi: 2006
  • Doi Numarası: 10.1080/10942910600596274
  • Dergi Adı: International Journal of Food Properties
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.559-572
  • Anahtar Kelimeler: candied chestnut, compositional properties, minerals, rheological properties, color
  • Manisa Celal Bayar Üniversitesi Adresli: Evet

Özet

Raw-peeled chestnuts were treated with citric acid or sodium metabisulphite, steamed, and dipped into sugar solutions containing dextrose and sucrose, or dextrose and fructose. Composition, mineral content, weight change, rheological properties, and color were measured at each step. Carbohydrate content increased during processing. Candied chestnuts were low in protein (1.31-1.35%) and lipids (0.29-0.78%) but high in carbohydrates (73.48-76.13%). Their mineral concentrations were: Ca 19.08-46.70, Cu 0.19-0.52, Fe 0.88-1.98, K 180.5-659.1, Mg 26.83-69.57, Mn 0.70-2.42, Zn 1.51-6.95 mg/100 g sample. Rheological properties were affected by processing steps. Dipping into sugar solutions did not affect rheological properties. Color changes were quantified, and average L*, a*, and b*values measured.