Effects of different pretreatments on the physicochemical characteristics and quality criteria of chestnut (Castanea sativa Mill.) pickle: A new value-added product

SUNA S., Avsar B., Kocer S., ÇOPUR Ö. U.

JOURNAL OF FOOD PROCESSING AND PRESERVATION, cilt.45, 2021 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 45
  • Basım Tarihi: 2021
  • Doi Numarası: 10.1111/jfpp.15669
  • Dergi Adı: JOURNAL OF FOOD PROCESSING AND PRESERVATION
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, Aquatic Science & Fisheries Abstracts (ASFA), Biotechnology Research Abstracts, Business Source Elite, Business Source Premier, CAB Abstracts, Compendex, Food Science & Technology Abstracts, INSPEC, Veterinary Science Database
  • Bursa Uludağ Üniversitesi Adresli: Evet

Özet

Effects of roasting (80 degrees C, 3 and 5 min) and boiling (chestnut to water 1:2 (w/w), 7 and 9 min) pre-treatments and brine ratios (5% and 7%) on physicochemical and bioactive properties of firstly developed chestnut pickles were investigated. Dry matter and total acidity increased by pickling while pH and salt were decreased. Total, reducing sugars and starch of pickles ranged between 2.13-3.53, 0.28-0.45, and 18.61-23.67 g/100 g respectively. L*, b*, C*, and h degrees decreased in comparison to chesnut as a* displayed an increment. The highest phenolics were determined from the pickle produced in 7% brine without any treatments (126.11 mg GAE/100 g dm) while the pickle produced in 7% brine by 5 min roasting had the highest antioxidant capacity (CUPRAC: 14.83, FRAP: 21.38 mu mol TE/g dm). Usage of chestnut as a raw material allowed designing of a sensorially accepted pickle additionally, roasting and salt ratio were concluded as the key factors.