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Industrial processing effects on chestnut fruits ( Castanea sativa Mill.). 1. Starch, fat, energy and fibre.
- Source :
- International Journal of Food Science & Technology; Dec2009, Vol. 44 Issue 12, p2606-2612, 7p, 2 Charts
- Publication Year :
- 2009
-
Abstract
- This is the first two year study with the major aim of evaluating the effects at the four sequential major stages of industrial processing (A-fresh, B-after storage during 3 months at ±0 °C and RH = 90%, C-after industrial peeling by flame or fire at 800–1000 °C, D-after freezing in a tunnel with a CO<subscript>2</subscript> flow at –65 °C) on the contents of important nutrients in the fruits of four Portuguese (Judia, Longal, Martaínha and Lada) and two European (‘Spanish’–Puga do Bolo, and ‘Italian’– Viterbes) cultivars of Castanea sativa Mill. Fruits were found to contain significant contents of crude energy but low fat. In both harvest years, the interaction cultivar × processing step had the greatest influence on the starch contents while the cultivar factor had a much greater influence on the dry matter content. The fibre contents were more influenced by the processing stage for both harvests years. [ABSTRACT FROM AUTHOR]
- Subjects :
- MANUFACTURING processes
CHESTNUT
FRUIT
STARCH
HARVESTING
Subjects
Details
- Language :
- English
- ISSN :
- 09505423
- Volume :
- 44
- Issue :
- 12
- Database :
- Complementary Index
- Journal :
- International Journal of Food Science & Technology
- Publication Type :
- Academic Journal
- Accession number :
- 45231279
- Full Text :
- https://doi.org/10.1111/j.1365-2621.2009.02091.x