Browse > Article
http://dx.doi.org/10.9724/kfcs.2017.33.2.190

Correlation between Physicochemical Properties and Peeling Ratio of Korean Chestnut  

Hwang, Ja-Young (Department of Food and Nutrition, Dongnam Health University)
Publication Information
Korean journal of food and cookery science / v.33, no.2, 2017 , pp. 190-197 More about this Journal
Abstract
Purpose: The purpose of this paper was to analyze the physicochemical properties related to peeling rate of Korean chestnut. Methods: Analyses were carried out for weight, thickness, polyphenol, amino acid and peeling ratio for Korean chestnut. The correlation between these physicochemical components and peeling ratio of chestnut was measured. Results: The average of thickness for inner shell and outer shell was 0.66 mm and 0.93 mm, respectively. The average peeling ratio was 77.51%. A significant negative correlation was found between peeling ratio and thickness of the inner shell ($r=-0.80^{***}$, p<0.001). Analysis for the polyphenol composition of inner shell by HPLC was carried out and peaks 2 ($r=-0.56^*$, p<0.05), 11 ($r=-0.68^{**}$, p<0.01), 14 ($r=-0.52^*$, p<0.05), 28 ($r=-0.66^{**}$, p<0.01) showed a significant negative correlation with the peeling ratio. Conclusion: Thickness of chestnut inner shell was determined as the most influential factors of peeling.
Keywords
chestnut; thickness; polyphenol; peeling ratio; correlation;
Citations & Related Records
Times Cited By KSCI : 5  (Citation Analysis)
연도 인용수 순위
1 Bartolome B, Bengoechea ML, Galvez MC, Perez-Ilzarbe FJ, Hernandez T, Estrella I, Gomez-Cordoves C. 1993. Photodiode array detection for elucidation of the structure of phenoloic compounds. J Chromatogr A 655(1):119-125.   DOI
2 Bartolome B, Hernandez T, Bengoechea ML, Quesada C, Gomez-Cordoves C, Estrella I. 1996. Determination of some structural features of procyanidins and related compounds by photodiode-array detection. J Chromatogr A 723(1):19-26.   DOI
3 Bengoechea ML, Sancho AI, Bartolome B, Estrella I, Gomez-Cordoves C, Hernandez MT. 1997. Phenolic composition of industrially manufactured purees and concentrates from peach and apple fruits. J Agric Food Chem 45(10):4071-4075.   DOI
4 Escribano-Bailon T, Guitierrez-Fernandez Y, Rivas-Gonzalo JC, Santos-Buelga C. 1992. Characterization of procyanidins of Vitis vinifers variety Tinta del Pais grape seeds. J Agric Food Chem 40(10):1794-1799.   DOI
5 Food and Agriculture Organization. 2009. Total and agricultural population. Available from: http://www.fao.org/docrep/014/am079m/PDF/am079m01a.pdf. Accessed March 10, 2017.
6 Hara H, Matsuda T, Tsukihashi T, Matsuda T. 1995. Morphological studies on pellicle development and removal in chestnut. J Jpn Soc Hort Sci 64(3):485-497.   DOI
7 Heinrikson RL, Meredith SC. 1984. Amino acid analysis by reverse-phase high-performance liquid chromatography: Precolumn derivatization with phenylisocyanate. Anal Biochem 136(1):65-74.   DOI
8 Hwang JY, Hwang IK, Hwang JB. 2001. Analysis of physicochemical factors related to the automatic pellicle removal in Korean chestnut (Castanea crenata). J Agric Food Chem 49(12):6045-6049.   DOI
9 Hwang JY. 2011. Changes in quality characteristics of peeled chestnuts with storage temperature. Korean J Food Nutr 24(1):71-78.   DOI
10 Jang JH, Ko JA, Park HJ. 2013. Physicochemical properties of hydroxypropylated mung bean, sweet potato, and warter chestnut starches for hard capsules formation. Korean J Packag Sci Technol 19(2):75-80.
11 Joo SH, Kim MJ, Kim MS, Lee U. 2016. Comparison of chestnut (Castanea spp.) quality characteristics according to storage temperatures and cultivars. J Korean For Soc 105(1):93-102.   DOI
12 Joo SY. 2013. Antioxidant activity and quality characteristics of chestnut cookies. J Korean Soc Food Cult 28(1):70-77.   DOI
13 Kim JH, Park JB, Choi CH, Kim JM. 2004. Study on optimization of flame peeling system for chestnut (II) -Optimization of flame peeling process for chestnut-. J Biosyst Eng 29(1):53-58.   DOI
14 Kim YC, Hong SG, Choi JU, Lee JB, Chung SK. 1999. Effects of acid and alkali treatment for chestnut peeking and its physical properties. Korean J Postharvest Sci Technol 6(3): 308-312.
15 Kim YD, Choi OJ, Shim KH, Cho IK. 2006. Physicochemical properties of chestnut starch according to the processing method. J Korean Soc Food Sci Nutr 35(3):366-372.   DOI
16 Lee HS, Jang YJ, Kim SH. 2016. The study on development of processed foods with chestnut. J Korean Soc Food Cult 31(2):194-203.   DOI
17 Tanaka K, Kotobuki K. 1992. Comparative ease of pellicle removal Japanese chestnut (Castanea crenata Sieb. et Zucc.) and Chinese chestnut (C. mollisima Blume) and their hybrids. J Jpn Soc Hort Sci 60(4):811-819.   DOI
18 Meredith FI, McCarthy MA, Leffler R. 1988. Amino acid concentrations and comparison of different hydrolysis procedures for american and foreign chestnuts. J Agric Food Chem 36(6):1172-1175.   DOI
19 Nah YA, Hang CB. 1996. Changes of constituent components in chestnut during storage. Korean J Food Sci Technol 28(6):1164-1170.
20 Park YA, Kim JH, Hwang TY, Moon KD. 1999. Physicochemical properties of hydroxypropylated chestnut starch. Korean J Food Sci Technol 31(4):999-1004.