Please use this identifier to cite or link to this item: https://hdl.handle.net/11147/2187
Title: Composition, color and mechanical characteristics of pretreated candied chestnuts
Authors: Korel, Figen
Balaban, Murat Ömer
Keywords: Food products
Candied chestnut
Color
Compositional properties
Rheological properties
Publisher: Taylor and Francis Ltd.
Source: Korel, F., and Balaban, M. Ö. (2006). Composition, color and mechanical characteristics of pretreated candied chestnuts. International Journal of Food Properties, 9(3), 559-572. doi:10.1080/10942910600596274
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.
URI: http://doi.org/10.1080/10942910600596274
http://hdl.handle.net/11147/2187
ISSN: 1094-2912
Appears in Collections:Food Engineering / Gıda Mühendisliği
Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection
WoS İndeksli Yayınlar Koleksiyonu / WoS Indexed Publications Collection

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