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KMID : 0380619830150030238
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Korean Journal of Food Science and Technology
1983 Volume.15 No. 3 p.238 ~ p.244
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Batch Scale Storage of Sprouting Foods by irradiation Combined with Natural Low Temperature Ⅴ . Cooking Qualities of Irradiated Chestnut after Long - term Storage
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조한옥/Cho, Han Ok
권중호/변명우/양호숙/김종군/Kwon, Joong Ho/Byun, Myung Woo/Yang, Ho Sook/Kim, Jong Gun
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Abstract
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The cooking quality of irradiated chestnut after longterm storage were evaluated.
1. Color degree and tannin content of irradiated chestnut were slightly increased with the storage, but there was a little difference according to the radiation dose after nine months storage.
2. The main component of free sugars in the irradiated chestnut were identified as sucrose, glucose, fructose and the amino acids of chestnut were identified in the decreasing order of glutamic acid, aspartic acid, leucine, arginine, glycine, alanine, serine, pheylalanine, threonine, valine, isoleucine, tyrosine, methionine and cystein. Free sugars and amino acids of 25 Krad irradiated group showed a little difference compared with those of control group after nine months storage.
3. The calorie of candied chestnut prepared from nine months stored was marked 199 Kcal/100g of edible parts compared with 159 Kcal of raw chestnut.
4. Texture and sensory evaluation of candied chestnut prepared from nine months stored were better in 20-25 Krad irradiated group than in control group.
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