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Properties of chestnut Starches and Steamed Chestnuts with Different Pretreatemtn and Storage Conditions

첫 페이지 보기
  • 발행기관
    한국식품과학회 바로가기
  • 간행물
    Food Science and Biotechnology SCIE KCI 등재 SCOPUS 바로가기
  • 통권
    Volume 17 Number 3 (2008.06)바로가기
  • 페이지
    pp.534-539
  • 저자
    Shin Hye Kim, Kyung Seok Lee, Dong Soon Suh, Young Chun Lee, Kwang-Ok Kim
  • 언어
    영어(ENG)
  • URL
    https://www.earticle.net/Article/A87796

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원문정보

초록

영어
This study investigated the effects of pretreatment and storage conditions on the properties of stored chestnuts. Effects on chestnuts of refrigerated storage (RNT) and frozen storage (FNT) with no pretreatment, frozen storage after oxalic acid treatment without blanching (FON) and with blanching (FOB) were examined. Water binding capacity, swelling power, solubility, and viscosity of the starch produced from RNT, FNT, and FON were similar to those of the starch produced from control (CON). FOB showed significant differences in these properties from CON. Textural properties of starch gels prepared from stored chestnuts except FOB also were very similar to those of CON starch gels. The sensory characteristics of steamed FON and FNT were similar to those of steamed CON except in brown color and hardness. Steamed FNT tended to have higher brown color and lower hardness than steamed FON. Steamed RNT showed significant differences in all the sensory properties except in hardness and cooked chestnut flavor. Steamed FOB was significantly higher than steamed CON in water release and off-flavor. Among the storage conditions examined, frozen storage with oxalic acid treatment is recommended for the long-term storage of chestnuts.

목차

Abstract
 Introduction
 Materials and Methods
  Materials
  Pretreatment of chestnut for the storage
  Preparation of chestnut starches
  Proximate composition of chestnut and chestnut starch
  Water binding capacity(%) of chestnut stracthes
  Swelling power and solubility of chestnut starches
  Viscoamylograph charcteristics of chestnut starch suspensions
  Textural properties of chestnut starch gels 
  Sensory analysis of steamed chestnuts
  Statistical analysis
 Results and Discussion
  Approximate composition of chestnut and chestnut starch
  WBC of chestnut starches
  Swelling power and solubility of chestnut starches
  Pasting and viscosity characteristics of chestnut starch pstes
  Textural properties of the chestnut starch gels
  Sensory characteristics of steamed chestnuts 
 References

키워드

chestnuts starch storage oxalic acid treatment blanching physicochemical and sensory characteristics

저자

  • Shin Hye Kim [ Department of Food science and Technology, Ewha Womans University ]
  • Kyung Seok Lee [ Department of Food science and Technology, Ewha Womans University ]
  • Dong Soon Suh [ Department of Food science and Technology, Ewha Womans University ]
  • Young Chun Lee [ Department of Food Science and Technology, Chung-Ang University ]
  • Kwang-Ok Kim [ Department of Food science and Technology, Ewha Womans University ] Corresponding author

참고문헌

자료제공 : 네이버학술정보

간행물 정보

발행기관

  • 발행기관명
    한국식품과학회 [Korean Society of Food Science and Technology]
  • 설립연도
    1970
  • 분야
    농수해양>식품과학
  • 소개
    본회는 사회일반의이익에 공여하기 위하여 공공법인의 운영에 관한 법률의 규정에 따라 식품 과학 전반에 관한 이론 및 기술연구와 그 응용을 촉진 및 보급시키며 학술과 사업을 연계시키고, 나아가 국민의 식생활을 질적, 양적으로 향상시킴을 목적으로 한다.

간행물

  • 간행물명
    Food Science and Biotechnology
  • 간기
    격월간
  • pISSN
    1226-7708
  • 수록기간
    1992~2009
  • 십진분류
    KDC 574 DDC 664

이 권호 내 다른 논문 / Food Science and Biotechnology Volume 17 Number 3

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