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Effects of roasting and boiling on the physical and mechanical properties of 11 Portuguese chestnut cultivars (Castanea sativa Mill.) Efectos de asado y hervido en las propiedades fisicas y mecanicas de once cultivares de castana porgueses (Castanea sativa Mill.)
- Source :
-
CyTA: Journal of Food . Nov2011, Vol. 9 Issue 3, p214-219. 6p. - Publication Year :
- 2011
-
Abstract
- In order to characterise the changes produced by boiling and roasting on the mechanical properties of 11 Portuguese chestnut cultivars (cvs.), the moisture, mass, force and energy required as well as shell and kernel stiffness of raw, boiled and roasted chestnuts were evaluated. In comparison to raw chestnuts, boiling increased the moisture content about 4% and roasting decreased the moisture content about 20%. Lamela and Judia cvs. required more energy to rupture the shell, while Negra and Boaventura kernels offered higher resistance to penetration. Colour was also evaluated because it is a parameter that influences the consumers' choice. Thus, processed chestnuts showed lower brightness than the raw fruits. After boiling, the most attractive chestnuts with higher brightness were cvs. Judia and Lamela, and after roasting, cvs. Lada and Lamela. These results provide important information about the cultivars most suitable for processing, resistant to mechanical harvest and most attractive to consumers. Con el fin de caracterizar los cambios producidos por el hervido y asado en las propiedades de once cultivares de castana portugueses (cvs.), se evaluo la humedad, masa, fuerza y enegia requeridas, asi como la cascara y dureza de a semilla de castanas crudas, hervidas y asadas. Comparado con las castanas crudas, el hervido aumento el contenido de humedad en un 4% y el asado lo disminuyo en un 20%. Lamela y Judia cvs. neesitaron mas energia para el rasgado de la cascara, mientras los frutos de Negra y Boaventura ofrecieron una mayor resistencia a penetracion. Tambien se evaluo el color, ya que es un parametro que influye en la eleccion del consumidor. Asi, las castanas procesadas mostraron un menor brillo que los frutos crudos. Tras el hervido, las castanas mas atractivas con un mayor brillo resultaron cvs. Juadia y Lamela, y tras el asado, cvs. Lada y Lamela. Estos resltados aportan informacion importante sobre los cultivos mas adecuados para procesado, resistente a cosecha mecanica y mas atractivos al consumidor. [ABSTRACT FROM AUTHOR]
Details
- Language :
- English
- ISSN :
- 19476337
- Volume :
- 9
- Issue :
- 3
- Database :
- Academic Search Index
- Journal :
- CyTA: Journal of Food
- Publication Type :
- Academic Journal
- Accession number :
- 65638257
- Full Text :
- https://doi.org/10.1080/19476337.2010.518249