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Properties of Chestnut Starches and Steamed Chestnuts with Different Pretreatment and Storage Conditions  

Kim, Shin-Hye (Department of Food Science and Technology, Ewha Womans University)
Lee, Kyung-Sook (Department of Food Science and Technology, Ewha Womans University)
Suh, Dong-Soon (Department of Food Science and Technology, Ewha Womans University)
Lee, Young-Chun (Department of Food Science and Technology, Chung-Ang University)
Kim, Kwang-Ok (Department of Food Science and Technology, Ewha Womans University)
Publication Information
Food Science and Biotechnology / v.17, no.3, 2008 , pp. 534-539 More about this Journal
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.
Keywords
chestnuts; starch; storage; oxalic acid treatment; blanching; physicochemical and sensory characteristics;
Citations & Related Records
Times Cited By KSCI : 1  (Citation Analysis)
Times Cited By Web Of Science : 3  (Related Records In Web of Science)
Times Cited By SCOPUS : 2
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