• Journal of Nutrition and Health
• /
• v.49 no.5
• /
• pp.395-399
• /
• 2016

Purpose: Gongju is a famous area for chestnuts, which contain various nutrients and phytochemicals. This study aimed to develop gochujang items using Gongju chestnuts and analyze nutritional properties for the best item by sensory evaluation in order to increase marketability of chestnut processed foods. Methods: Gochujang was prepared, and nutrient contents of gochujang were analyzed according to the methods of the food fair by Korea Food Research Institute. Three kinds of gochujang, including general (control)-, dried chestnut powder-, and chestnut syrup- were prepared. Sensory evaluation was performed on three kinds of gochujang by 45 adults, including males and females (20's~60's years of age). Results: Chestnut syrup-gochujang was evaluated as significantly higher than general- or dried chestnut powder-gochujang by sensory evaluation. Thus, nutrition facts were produced for chestnut syrup gochujang. Nutrient contents per 100 g of chestnut syrup gochujang and traditional gochujang in the literature were similar in terms of total carbohydrates and fat, whereas protein content was higher and sodium content was lower in chestnut syrup gochujang than in traditional gochujang in the literature. Conclusions: The results imply that chestnut syrup gochujang has nutritional benefits such as higher content of protein and lower content of sodium than traditional gochujang in the literature, in addition with its good taste. Therefore, chestnut syrup gochujang may have high usage potential. There is a need to improve the quality and storage of chestnut syrup gochujang through future study.

• Journal of the Korea Organic Resources Recycling Association
• /
• v.8 no.4
• /
• pp.111-120
• /
• 2000

Chestnut processing plants have wasted large amounts of chestnut inner skin waste, which contains chestnut flesh. To review the availability of the chestnut flesh as a food ingredient, We have analyzed the physiochemical characteristics of the chestnut powder extracted from inner skin waste. Then, we have examined on tastes and other sensory tests using breads, noodles and jellies made from various percents of chestnut powder. The results are as follows; The water absorbing capability and amylose degradability of the powder from the inner skin waste are 40% and 8% higher than those of the core chestnut powder, respectively. Also, the power from the inner skin waste shows similar characteristics with one of the core chestnut in iodine reaction. The breads, noodles and jellies from the chestnut powder have similar characteristics in flavor, hardness, elasticity, cohesiveness, adhesiveness, chewing property, and gumminess with the traditional ones.

• Applied Biological Chemistry
• /
• v.46 no.3
• /
• pp.257-261
• /
• 2003

Chemical components relevant to the characteristic antimicrobial activities of the Korean chestnut (Castanea crenata S. et Z.) leaves and flowers were analyzed. The composition of free sugar were sucrose, maltose in the chestnut flowers and sucrose, glucose, fructose in the chestnut leaves. The contains of tannin were 0.16% in the chestnut flower and 1.98% in the chestnut leaves. In fatty acids case, the linoleic contents were significantly high in the chestnut leaves and flowers. The organic acids showed high composition to succnic and citric acid in the chestnut leaves. The ammo acid compositions showed high contents to aspatic acid, proline, glutamic acid, glycine and methionine in the chestnut leaves and flowers. The total amino acid showed significantly higher in the chestnut leaves than flowers. The major minerals contained in the chestnut leaves and flowers were K, Ca, Ng, Fe, Mn and Al. Ascorbic acids were detected highly in the chestnut leaves and flowers.

• Journal of Society of Preventive Korean Medicine
• /
• v.4 no.1
• /
• pp.122-131
• /
• 2000

This dissertation is try to figure out why chestnut belongs to kidney channel, from the viewpoint of five elements theory. After studying chestnut's property, flavor, channel tropism, main cure ability, prescriptions, shape, sweet, and prohibitions, I came to the following results. 1. Property of chestnut is warm and has no toxicity, so it is less related than kidney property. 2. Flavor of chestnut is salty and sweet, so it has some relation to kidney and spleen properties. 3. Channel tropism of chestnut enters mainly into kidney channel, and then spleen and stomach channels. 4. Chestnut controls kidney function of storing the essence of life, determining the condition of bone and marrow, conduction water metabolism, affecting reasoning activity, and controls activity of nine openings of body. It also has effects on functions of spleen, intestines and stomach. 5. Prescriptions including chestnut is similar to that of human brain, it is possible to reason out that chestnut has some relation to human brain. 7. As flavor of chestnut flower is similar to that of spermatic fluid, so it has som relation to kidney property. 8. As chestnut has property of blocking qi and it causes spleen, stomach and colon system to be confused, so it is suggested that persons with weakende spleen and stomach be not allowed to take in.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.24 no.4
• /
• pp.601-605
• /
• 1995

To efficiently utilize not only fresh chestnut(FC) but also wormy chestnut(WC), four types of chestnut starches which were fresh chestnut starch(FCS), fresh chestnut crude starch(FCCS), wormy crude starch(WCS) and wormy chestnut crude starch(WCCS) were extracted from them, respectively. The mooks were prepared with four types chustnut starches and a acorn crude starch(ACS) as control. Sensory evaluation by five points method indicated that the mooks had noticeable differences in smoothness, taste and fragrance, and no noticeable differences in color and texture. The total scores of mooks for sensory evaluation were higher in order of FCS, FCCS, WCS, ACS. Retrogradation properties for the chestnut mooks prepared by five type starches which were FCS, FCCS, WCS, WCCS and FWCCS(mixing FCCS and WCCS with same weighs) were also investigated with the variation in the starch concentration, storage time and storage temperature by hardness of textural properties. The results indicated that when the mooks which were prepared with starches(all but FWCCS), concentration 8% and 10% were storaged for 7 days at 15$^{\circ}C$, there were no variations in the qualities (hardness) of the chestnut mooks.

• Culinary science and hospitality research
• /
• v.23 no.7
• /
• pp.80-87
• /
• 2017

This study was conducted to investigate the effective ratio of Sulgidduk to steaming chesnut powder. I measured the sensory and mechanical characteristics, moisture content and color values of Sulgidduk added by different amount 4 of types of steaming chestnut powder; 0% (Control-0 group), 1% (CP-1 group), 2% (CP-2 group), 3% (CP-3 group), 4% (CP-4 group). Moisture content of Sulgidduk with steaming chestnut powder ranged from 38.53% to 46.05%. The L-value and b-value of the color decreased with an increase in steaming chestnut powder; however, a-value of the color decreased with an increase in steaming chestnut powder. As a result of analysis the texture of Sulgidduk steaming chestnut powder, it's hardness, springiness was increased. According to the sensory evaluation, CP3 had the highest values in texture and overall acceptability. Based on the result, it's considered that the most desirable ratio is steaming chestnut powder CP3. The results of the study supported the benefits of steaming chestnut powder supplementation in Sulgidduk in the aspects of taste and functionality. The degree of further increase in Sulgidduk with steaming chestnut powder without causing an adverse quality effect, remain for future study.

• Korean Journal of Agricultural Science
• /
• v.48 no.3
• /
• pp.473-482
• /
• 2021

In this study, we attempted to estimate the degree of management of chestnut forestry households in Chungcheongnam-do and to provide information for establishing chestnut cultivation-related policies. The chestnut management standard diagnostic table consists of three major categories, namely, management base, management and sales capacity, and production technology levels, along with 19 subcategories. A survey of 309 chestnut forestry households was conducted from 2014 to 2019 in Gongju, Cheongyang, and Buyeo in Chungcheongnam-do. The average score for the 19 subcategories was 65.7 points, indicating that these areas have excellent management conditions. When the total score was higher, the output per hectare and the rate of top-grade products in the total output were also higher, indicating a significant correlation. These findings will be useful for providing consulting services to chestnut growers as they highlight the correlation between the higher scores of the indicators in the chestnut management standard diagnostic table and the management performance of the farmers. We found that the scores of the indicators for management and sale skill, such as management record and analysis, material purchase, and direct transaction with consumers, were relatively lower than those of the indicators for management base and production skill. It is assumed that the chestnut growers aging has led to negligence in recording details on incomes, expenditures, and work and lowered the willingness to make substantial profits. Therefore, it is essential to overcome these problems for profitable chestnut farming.

• Journal of the Korean Wood Science and Technology
• /
• v.21 no.4
• /
• pp.29-34
• /
• 1993

This study was carried out to estimate price and domestic consumption functions of chestnut using time series data for the period 1970~1989. Using a regression analysis method, price and domestic consumption functions of chestnut in Korea are estimated. The result of this study reveals that the optimum function of price for chestnut is PR= -249.33965 + 163532.56817 EX/POP-4.10177 PD+4.02877 DC+6056.98339 GDP/POP($R^2$=0.88207), and that optimum function of domestic consumption for chestnut is ln DC=14.97145+1.48279 ln PD/POP - 0.32853 ln GDP - 0.02337 ln PR - 0.12117 ln EX($R^2$=0.98689). On the ground that instability of prices make the income of producer and family finances of consumer unstable, the object of price-policy should be to stabilize price of chestnut in Korea.

• Journal of Biosystems Engineering
• /
• v.23 no.4
• /
• pp.351-358
• /
• 1998

It was intended to investigate that how hardness of chestnut shell affects the flame peeling characteristics of Korean Chestnut. Effects of the hardness on the flame peeling characteristics need to be found to establish the optimum drying conditions for chestnut of various cultivars, sizes and harvested years. The equation based on the hardness of the chestnut shells was developed. It was found that the flame peeling characteristics of the corresponding to the various drying conditions did not differ significantly to the groups with the same hardness. The flame peeling characteristics of the chestnut with the same hardness were not influenced by cultivars, size, and harvested year, The peeling ratio and the heating depth were increased by decrease of the hardness of the chestnut shells. On the other hand, the peeling ratio and the heating depth were increased as the flame temperature was increased with the same hardness. When the heating depth was limited to 2.1 mm regarding the process characteristics and the damage ratio, the proper hardness and peeling ratio of chestnut shells were 1,369.8 g/$\textrm{mm}^2$ and 83.9%, respectively, at the flame temperature of $700^{\circ}C$. And also 1,517.7 g/$\textrm{mm}^2$ and 80.7% at 75$0^{\circ}C$.

• The Korean Journal of Food And Nutrition
• /
• v.25 no.2
• /
• pp.224-232
• /
• 2012

This study was conducted to investigate the effect of chestnut inner shell powder on antioxidant activity and the quality characteristics of cookies. Cookies were prepared with different amounts of chestnut inner shell powder(in ratios of 0, 0.5, 1, 3 and 5% to the flour quantity). The antioxidant activity was estimated by DPPH free radical scavenging activity and the total phenol content in chestnut inner shell powder and cookies. For analyzing quality characteristics, bulk density and pH of the dough, spread factor, loss rate, leavening rate, color, texture profile analysis, and sensory evaluations were measured. The spread ratio, a values, total phenol contents and DPPH free radical scavenging activity of cookies significantly increased with increasing chestnut inner shell powder(p<0.001), while the pH of the dough, L values and b values of the cookies significantly decreased with increasing chestnut inner shell powder content(p<0.001). The consumer acceptability score for the 3% chestnut inner shell cookie groups ranked significantly higher(p<0.01) than those of the other groups in overall preference, flavor, taste and color. From these results, we suggest that chestnut inner shell is a good ingredient for increasing the consumer acceptability and the functionality of cookies.