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KMID : 1011620170330020190
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Korean Journal of Food and Cookey Science
2017 Volume.33 No. 2 p.190 ~ p.197
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Correlation between Physicochemical Properties and Peeling Ratio of Korean Chestnut
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Hwang Ja-Young
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Abstract
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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.
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KEYWORD
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chestnut, thickness, polyphenol, peeling ratio, correlation
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