Composition, Color and Mechanical Characteristics of Pretreated Candied Chestnuts

Abstract

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.

Keywords:

• Candied chestnut
• Compositional properties
• Minerals
• Rheological properties
• Color

ACKNOWLEDGMENTS

The authors would like to thank Kafkas Co., Bursa, Turkey for supplying the raw chestnuts. The assistance of Dr. Ahmet E. Eroglu and Oya Altingöz, İzmir Institute of Technology, İzmir, Turkey for the sample analyses using ICP-AES is greatly appreciated.

Notes

26. Luzuriaga, D.A. Application of computer vision and electronic nose technologies for quality assessment of color and odor of shrimp and salmon. Ph.D. thesis, University of Florida, Gainesville, FL, 1999