The Main Difficulties Encountered in Candied Chestnut Production


Incedayi B., Tamer C. E. , Copur O. U.

5th International Chestnut Symposium, West Virginia, United States Of America, 4 - 08 September 2012, vol.1019, pp.153-156 identifier identifier

  • Publication Type: Conference Paper / Full Text
  • Volume: 1019
  • City: West Virginia
  • Country: United States Of America
  • Page Numbers: pp.153-156
  • Keywords: chestnut fruit, peeling, color, GLOBULUS BARK EXTRACTS, CASTANEA-SATIVA SHELL, ANTIOXIDANT ACTIVITY, POLYPHENOL OXIDASE, CULTIVARS, LEAF
  • Bursa Uludag University Affiliated: Yes

Abstract

In recent years, European chestnut (Castanea sativa) has become increasingly important in human health because of its nutritional value and potential beneficial health effects. Chestnut is rich in carbohydrates and a good source of essential fatty acids and minerals. Unlike most other nuts, it is low in protein and fat but high in carbohydrates. Although chestnut is an important food source for humans, it is not without post-harvest/packaging problems. Industrial processing of chestnut is divided into four major stages: harvest, post-harvest storage, peeling, and freezing until processing. The color and textural properties of candied chestnuts are important quality attributes that affect consumer preference. This paper highlights some of the difficulties encountered in candied chestnut production.