Articles
STUDY ON THE PRODUCT FEASIBILITY OF PRESERVED CHESTNUTS UNDER LOW SUGAR CONTENT SYRUP
Article number
494_16
Pages
111 – 118
Language
Abstract
The aim of this work was to evaluate a preserving method of chestnuts.
In this study low sucrose content syrup was adopted in order to maintain the typical taste of chestnut.
Three Italian chestnut varieties were tested and a number of chemical and physical indices were evaluated: total and reducing sugars content, water activity, pH, refractometric degree (°Bx) of syrups and breaking strength of chestnuts.
Finally a panel test was carried out in order to evaluate which variety was most suitable for the kind of process that was adopted.
In this study low sucrose content syrup was adopted in order to maintain the typical taste of chestnut.
Three Italian chestnut varieties were tested and a number of chemical and physical indices were evaluated: total and reducing sugars content, water activity, pH, refractometric degree (°Bx) of syrups and breaking strength of chestnuts.
Finally a panel test was carried out in order to evaluate which variety was most suitable for the kind of process that was adopted.
Publication
Authors
G.G. Pinnavaia, G. Sacchetti, C. Chaves-Lopez, S. Romani
Keywords
Castanea sativa, transformation, heat treatment, conservation, new food-stuff
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