Articles
TECHNOLOGICAL PROPERTIES OF CHESTNUT VARIETIES GROWN IN ERFELEK DISTRICT OF SINOP CITY
Article number
494_15
Pages
107 – 110
Language
Abstract
In this research, some physical and chemical properties of 55 different chestnut types grown in the Erfelek district of Sinop city were determined.
As the result of analysis the range of constituents on dry matter basis were as follows: ash 1.40–4.92 g/100 g; ashless fiber 0.06–0.29 g/100 g; fat 0.66–3.08 g/100 g; starch 29.88–63.66 g/100 g; protein 3.43–8.27 g/100 g; phosphorus 47.68–229.57 mg/100 g; calcium 69.71–201.70 mg/100 g; magnesium 59.71–202.89 mg/100 g; zinc 22.53–21.87 mg/100 g; iron 1.84–16.99 mg/100 g; copper 0.33–1.29 mg/100 g.
Also, the hull thickness of chestnuts was found to be between 0.30 and 0.71 mm.
As the result of analysis the range of constituents on dry matter basis were as follows: ash 1.40–4.92 g/100 g; ashless fiber 0.06–0.29 g/100 g; fat 0.66–3.08 g/100 g; starch 29.88–63.66 g/100 g; protein 3.43–8.27 g/100 g; phosphorus 47.68–229.57 mg/100 g; calcium 69.71–201.70 mg/100 g; magnesium 59.71–202.89 mg/100 g; zinc 22.53–21.87 mg/100 g; iron 1.84–16.99 mg/100 g; copper 0.33–1.29 mg/100 g.
Also, the hull thickness of chestnuts was found to be between 0.30 and 0.71 mm.
Publication
Authors
N. Üstün, Y. Tosun, Ü. Serdar
Keywords
Chestnut, Castanea sativa Mill., fruit composition
Online Articles (78)