Food Science and Industry (식품과학과 산업)

Korean Society of Food Science and Technology (한국식품과학회)
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Study on Processing Properties of Chestnut Resources

밤 자원의 가공적성 연구

  • Oh, Seon-Min (Department of Food Science and Biotechnology, Institute of Life Science and Resources, Graduate School of Biotechnology, Kyung Hee University) ;
  • Baik, Moo-Yeol (Department of Food Science and Biotechnology, Institute of Life Science and Resources, Graduate School of Biotechnology, Kyung Hee University)
  • 오선민 (경희대학교 생명자원과학연구원 식품생명공학과 및 생명공학원) ;
  • 백무열 (경희대학교 생명자원과학연구원 식품생명공학과 및 생명공학원)
  • Published : 2016.06.30
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Abstract

Although the production of chestnut in Korea is the second largest in the world, domestic consumption of chestnut is very limited. Furthermore, consumption of chestnut in Korea is highly dependent on export to Japan and China. Large amount of chestnut in Korea have been deteriorated and discarded during storage. In order to increase the consumption of chestnut in Korea, it is necessary to know the processing properties of chestnut and its starch. Additionally, through the various investigations such as modification treatment, it will be extended to utilization of chestnut. So far, there is a little information on the processing properties of chestnut; therefore, the expansion of research will bring results to increase the consumption of chestnut.

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References

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