Composition, Color and Mechanical Characteristics of Pretreated Candied Chestnuts
| dc.contributor.author | Korel, Figen | |
| dc.contributor.author | Balaban, Murat Ömer | |
| dc.coverage.doi | 10.1080/10942910600596274 | |
| dc.date.accessioned | 2016-10-07T11:48:40Z | |
| dc.date.available | 2016-10-07T11:48:40Z | |
| dc.date.issued | 2006 | |
| dc.description.abstract | Raw-peeled chestnuts were treated with citric acid or sodium metabisulphite, steamed, and dipped into sugar solutions containing dextrose and sucrose, or dextrose and fructose. Composition, mineral content, weight change, rheological properties, and color were measured at each step. Carbohydrate content increased during processing. Candied chestnuts were low in protein (1.31-1.35%) and lipids (0.29-0.78%) but high in carbohydrates (73.48-76.13%). Their mineral concentrations were: Ca 19.08-46.70, Cu 0.19-0.52, Fe 0.88-1.98, K 180.5-659.1, Mg 26.83-69.57, Mn 0.70-2.42, Zn 1.51-6.95 mg/100 g sample. Rheological properties were affected by processing steps. Dipping into sugar solutions did not affect rheological properties. Color changes were quantified, and average L*, a*, and b*values measured. | en_US |
| dc.identifier.citation | Korel, F., and Balaban, M. Ö. (2006). Composition, color and mechanical characteristics of pretreated candied chestnuts. International Journal of Food Properties, 9(3), 559-572. doi:10.1080/10942910600596274 | en_US |
| dc.identifier.doi | 10.1080/10942910600596274 | en_US |
| dc.identifier.doi | 10.1080/10942910600596274 | |
| dc.identifier.issn | 1094-2912 | |
| dc.identifier.issn | 1532-2386 | |
| dc.identifier.scopus | 2-s2.0-33746382580 | |
| dc.identifier.uri | http://doi.org/10.1080/10942910600596274 | |
| dc.identifier.uri | https://hdl.handle.net/11147/2187 | |
| dc.language.iso | en | en_US |
| dc.publisher | Taylor and Francis Ltd. | en_US |
| dc.relation.ispartof | International Journal of Food Properties | en_US |
| dc.rights | info:eu-repo/semantics/openAccess | en_US |
| dc.subject | Food products | en_US |
| dc.subject | Candied chestnut | en_US |
| dc.subject | Color | en_US |
| dc.subject | Compositional properties | en_US |
| dc.subject | Rheological properties | en_US |
| dc.title | Composition, Color and Mechanical Characteristics of Pretreated Candied Chestnuts | en_US |
| dc.type | Article | en_US |
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| gdc.author.institutional | Korel, Figen | |
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| gdc.description.department | İzmir Institute of Technology. Food Engineering | en_US |
| gdc.description.endpage | 572 | en_US |
| gdc.description.issue | 3 | en_US |
| gdc.description.publicationcategory | Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı | en_US |
| gdc.description.scopusquality | Q1 | |
| gdc.description.startpage | 559 | en_US |
| gdc.description.volume | 9 | en_US |
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| gdc.oaire.keywords | Food products | |
| gdc.oaire.keywords | Candied chestnut | |
| gdc.oaire.keywords | Color | |
| gdc.oaire.keywords | Rheological properties | |
| gdc.oaire.keywords | Compositional properties | |
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