Comparison of different drying methods on the chemical and sensory properties of chestnut (Castanea sativa M.) slices

Effect of Drying Methods on Some Chemical Characteristics of Hazelnuts (Corylus avellana L.) During Storage

“…The highest PC in the study was detected at 21. month (18.33 %) of the DM while the lowest value was recorded at 3. months (11.42 %) of the CG. In similar studies as in our study, it was reported that PC increased during storage (Delgado et al, 2017). However, Thakur et al (2014) reported that the PC of the pine nuts was not affected during storage.…”

“…Among the drying methods, the highest PC was recorded in the DM (14.13 %) and statistically different from the other two drying methods (p˂0.001). Similarly, results were obtained and it was reported that drying methods affected the ratio of chestnut protein (7.32-8.52 %) (Delgado et al, 2017). However, other studies have reported that drying methods do not affect the PC (Gölükcü, 2015; Kermani et al, 2017).…”

“…Turan and Islam (2016) and Kermani et al (2017) obtained similar results and reported that drying methods were not effective on the LC. However, Delgado et al (2017) reported that drying methods on chestnuts were effective on LC (2.14-3.07 %). There was no statistically significant change in LC after 24 months of storage (p˃0.05) (Table 2).…”

Effect of drying on the chemical composition of Çakıldak (cv) hazelnuts during storage

“…In relation to the storage period, a significant difference was found for PC (p ˂ 0.001), and remained stable until ~9 months, showed fluctuation at the 12 th month, but generally increased and decreased again at the end of the storage period (14.04-17.95%). Such fluctuations in PC must have been due to changes in MC because it is known that the storage time does not generally affect the PC (Delgado et al, 2017). Moreover, Turan and İslam (2016) and Koç Güler et al, (2017) whose studies are generally similar to our study, reported that PC decreased with fluctuation during the storage period.…”

“…In relation to lipid content (LC), the effect of drying methods was not found to be significant (p ˃ 0.05), and the highest value obtained was 52.90% in AD and the lowest value was 51.93% when the CG method was applied. In addition to the similar studies reporting that drying methods do not affect LC (Turan and İslam, 2016;Kermani et al, 2017), there are also other studies (2.22-3.13 g/100 g dry weight) reporting that they affect the LC (Delgado et al, 2017). These differences may be due to several factors such as species, cultivar or drying methods.…”