The Influence of Drying on the Chemical Properties of the Chestnuts

Fernandes, Raquel Carlos; Guiné, Raquel; Correia, Paula

doi:10.17660/actahortic.2005.693.17

Cited by 5 publications

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“…Most of the references about chestnut drying mainly focused on the drying process itself and on the effect of the drying temperature on the fruit's composition and properties. Fernandes et al presented some evidence of the effect of the process on the chemical properties 6. Attanasio et al focused on a specific Italian variety which dried at two different temperatures (40 and 60°C) 7.…”

Section: Introductionmentioning

confidence: 99%

Physicochemical, thermal, and pasting properties of Chinese chestnut (Castanea mollissima Bl.) starches as affected by different drying methods

2011

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Starches from raw Chinese chestnut (Castanea mollissima Bl.) were isolated and dried by freeze drying and oven drying methods and the physicochemical, thermal, and the pasting properties were evaluated. Results showed that the two drying methods clearly affected the properties of the Chinese chestnut starches (CCS), both in composition, physicochemical, thermal, pasting properties, and functional characteristics. Freeze dried CCS presented the higher RS content, higher thermal properties, higher pasting values, higher solubility, lower syneresis to freezing, and thawing when compared with oven dried CCS. These properties of freeze dried CCS represented a unique starch for food ingredient usage of chestnut.

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Section: Introductionmentioning

confidence: 99%

Physicochemical, thermal, and pasting properties of Chinese chestnut (Castanea mollissima Bl.) starches as affected by different drying methods

2011

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“…Most of the references about chestnut drying focus mainly on the drying process itself and only few on the effect of the drying temperature on the fruit's composition and properties. Although more focused on the drying process itself, the work of Fernandes et al (2005) also presented some evidence of the effect of the process on the chemical properties. But more relevant in this scope is work of Attanasio et al (2004) focused on a specific Italian variety which dried at two different temperatures (40°C and 60°C).…”

Section: Introductionmentioning

confidence: 99%

The effect of drying temperatures on morphological and chemical properties of dried chestnuts flours

Correia

Leitão

Beirão-da-Costa

2009

Journal of Food Engineering

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“…Therefore, several studies dealing with chestnut drying are found in the literature but most have focused on the drying process itself, with few reporting the effect on chestnuts chemical properties. Still, the study performed by Fernandes, Guiné, and Correia () presented some evidence of drying effects (at 70, 80, and 90 °C) on total protein and reducing sugars. Also, Attanasio, Cinquanta, Albanese, and Di Matteo () and Correia, Leitão, and Beirão‐da‐Costa () studied the effect of drying at different temperatures (40/60 and 40–70 °C, respectively), with reported modifications at the end of the drying process, mainly in total protein content, starch fraction, and some sugars.…”

Section: Introductionmentioning

confidence: 95%

Effect of hot air convective drying on sugar composition of chestnut (Castanea sativa Mill.) slices

Delgado

Pereira

Ramalhosa

et al. 2018

J Food Process Preserv

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The main objectives of the present work were as follows: (a) to develop an analytical procedure to quantify free sugars on chestnuts based on green‐chemistry principles and (b) to evaluate the effect of hot air convective drying (50 °C along 10 hr) on the carbohydrate profile of sliced chestnuts (Longal and Judia varieties). The analytical method allowed the quantification of several sugars in chestnut extracts, with low detection limits and good precision. In fresh, Judia variety had higher sucrose, fructose, and glucose contents than Longal, together with amylose. Nevertheless, when applying hot air convective drying to chestnut slices, a significant increase in fructose contents was observed with time, particularly after 10 hr drying in Longal variety. Nonetheless, a significant increase in glucose content was observed on both varieties, probably related to starch thermal hydrolysis. Practical applications An environment‐friendly methodology for free sugars quantification, based on ethanol/water extraction (green solvents), ion‐exchange high‐performance liquid chromatography separation with water as mobile phase, and evaporative light scattering detection, was developed. The method allowed the quantification of raffinose, sucrose, glucose, and fructose in chestnut extracts, with detection limits of 6 μg for sucrose and 0.3 μg for other sugars. Good precision was achieved with intra‐day and inter‐day coefficients of variation below 5%. Regarding chestnuts' drying, hot air convective drying might be applied to chestnut slices but it may induce modifications on the carbohydrate composition of the samples, particularly when long drying periods are applied, requiring some attention because it might induce both visual and sensory changes.

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The Influence of Drying on the Chemical Properties of the Chestnuts

Cited by 5 publications

References 0 publications

Physicochemical, thermal, and pasting properties of Chinese chestnut (Castanea mollissima Bl.) starches as affected by different drying methods

Physicochemical, thermal, and pasting properties of Chinese chestnut (Castanea mollissima Bl.) starches as affected by different drying methods

The effect of drying temperatures on morphological and chemical properties of dried chestnuts flours

Effect of hot air convective drying on sugar composition of chestnut (Castanea sativa Mill.) slices

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