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KMID : 0665220090220040587
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Korean Journal of Food and Nutrition
2009 Volume.22 No. 4 p.587 ~ p.597
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Quality Characteristics of Peeled-Chestnuts Based on the Degree of Gelatinization during Storage
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Hwang Ja-Young
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Abstract
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Peeled chestnuts were stored at different temperatures( and ) and after blanching at for different lengths of time(0, 10, and 20 min) for 6 months. After the storage period, the texture, color, DSC and sensory characteristics were analyzed. Hardness, fracturability and chewiness increased with storage time, whereas springiness and cohesiveness decreased. Additionally, the L* decreased and a* and b* increased with storage time. Analysis of the DSC revealed that the peak of the retro gradation was approximately and enthalpy for the peak increased with storage time. Additionally, the increment of enthalpy for samples stored at and blanched was lower than that of samples stored at and non-blanched samples. The sensory evaluation scores were also higher for samples stored at and blanched samples than for those stored at and non-blanched samples.
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KEYWORD
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chestnuts(Castanea crenata), peeled chestnut, storage properties
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