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Properties of chestnut starches and steamed chestnuts with different pretreatment and storage conditions

Title
Properties of chestnut starches and steamed chestnuts with different pretreatment and storage conditions
Authors
Kim, Shin HyeLee, Kyung SookSuh, Dong SoonLee, Young ChunKim, Kwang-Ok
Ewha Authors
김광옥서동순
SCOPUS Author ID
김광옥scopus; 서동순scopus
Issue Date
2008
Journal Title
FOOD SCIENCE AND BIOTECHNOLOGY
ISSN
1226-7708JCR Link2092-6456JCR Link
Citation
vol. 17, no. 3, pp. 534 - 539
Keywords
chestnutsstarchstorageoxalic acid treatmentblanchingphysicochemical and sensory characteristics
Publisher
KOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST
Indexed
SCIE; SCOPUS; KCI WOS scopus
Abstract
This study investigated the effects of pretreatment and storage conditions on the properties of stored chestnuts. Effects on chestnuts of refrigerated storage (RNT) and frozen storage (FNT) with no pretreatment, frozen storage after oxalic acid treatment without blanching (FON) and with blanching (FOB) were examined. Water binding capacity, swelling power, solubility, and viscosity of the starch produced from RNT, FNT, and FON were similar to those of the starch produced from control (CON). FOB showed significant differences in these properties from CON. Textural properties of starch gels prepared from stored chestnuts except FOB also were very similar to those of CON starch gels. The sensory characteristics of steamed FON and FNT were similar to those of steamed CON except in brown color and hardness. Steamed FNT tended to have higher brown color and lower hardness than steamed FON. Steamed RNT showed significant differences in all the sensory properties except in hardness and cooked chestnut flavor. Steamed FOB was significantly higher than steamed CON in water release and off-flavor. Among the storage conditions examined, frozen storage with oxalic acid treatment is recommended for the long-term storage of chestnuts.
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엘텍공과대학 > 식품공학전공 > Journal papers
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