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Industrial processing effects on chestnut fruits ( Castanea sativa Mill.). 1. Starch, fat, energy and fibre
Author(s) -
Barbosa Mendes de Vasconcelos Maria do Carmo,
Bennett Richard N.,
Rosa Eduardo A. S.,
FerreiraCardoso Jorge V.
Publication year - 2009
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2009.02091.x
Subject(s) - cultivar , nutrient , starch , horticulture , lignin , dry matter , environmental science , chemistry , pulp and paper industry , botany , food science , biology , engineering , organic chemistry
Summary This is the first two year study with the major aim of evaluating the effects at the four sequential major stages of industrial processing (A‐fresh, B‐after storage during 3 months at ±0 °C and RH = 90%, C‐after industrial peeling by flame or fire at 800–1000 °C, D‐after freezing in a tunnel with a CO 2 flow at –65 °C) on the contents of important nutrients in the fruits of four Portuguese (Judia, Longal, Martaínha and Lada) and two European (‘Spanish’–Puga do Bolo, and ‘Italian’– Viterbes) cultivars of Castanea sativa Mill. Fruits were found to contain significant contents of crude energy but low fat. In both harvest years, the interaction cultivar × processing step had the greatest influence on the starch contents while the cultivar factor had a much greater influence on the dry matter content. The fibre contents were more influenced by the processing stage for both harvests years.