The Main Difficulties Encountered in Candied Chestnut Production

Incedayi B., Tamer C. E., Copur Ö. U.

5th International Chestnut Symposium, West Virginia, Amerika Birleşik Devletleri, 4 - 08 Eylül 2012, cilt.1019, ss.153-156 identifier identifier

  • Yayın Türü: Bildiri / Tam Metin Bildiri
  • Cilt numarası: 1019
  • Basıldığı Şehir: West Virginia
  • Basıldığı Ülke: Amerika Birleşik Devletleri
  • Sayfa Sayıları: ss.153-156
  • Anahtar Kelimeler: chestnut fruit, peeling, color, GLOBULUS BARK EXTRACTS, CASTANEA-SATIVA SHELL, ANTIOXIDANT ACTIVITY, POLYPHENOL OXIDASE, CULTIVARS, LEAF
  • Bursa Uludağ Üniversitesi Adresli: Evet

Özet

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.