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Effect of Drying on Color, Proximate Composition and Drying Kinetics of Sliced Chestnuts
Author(s) -
Delgado Teresa,
Pereira José Alberto,
Casal Susana,
Ramalhosa Elsa
Publication year - 2016
Publication title -
journal of food process engineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 45
eISSN - 1745-4530
pISSN - 0145-8876
DOI - 10.1111/jfpe.12244
Subject(s) - food science , gluten free , chemistry , composition (language) , sugar , starch , low calorie , shelf life , gluten , philosophy , linguistics
In the present work, dried sliced chestnuts ( J udia and L ongal varieties), product with an increased shelf life, low calorie and gluten‐free contents, were prepared. The effect of air convective drying on the drying kinetics, color and proximate composition of sliced chestnuts was evaluated. Even though significant differences in nutritional composition were found between both varieties at the beginning, the drying behaviors were similar; however, J udia dried at a slightly faster rate than L ongal. The use of P age, two‐term, and modified H enderson and P abis models fitted well the experimental data (adjusted R 2 > 0.999). With drying, slight variations in color were observed for both varieties and only moisture content decreased significantly. The obtained product retained all chemical composition, and due to the low caloric value (367 kcal/100 g product), low fat and gluten‐free contents of chestnut slices, this can be an interesting substitute to other high‐calorie snacks available in the market. Practical Applications The chestnut fruit is increasingly popular among consumers. The fruit is usually sold fresh or frozen while smaller fruits are generally rejected by industries. So, it is very important to find alternatives to valorize these fruits. Moreover, consumers search for healthy and easy‐to‐consume food. Chestnut follow these requisites, being a nut with interesting properties due to its low fat content, high levels of starch (sugar of slow absorption) and significant amounts of fibers. Furthermore, it is a gluten‐free nut, ideal for celiac patients. On the other hand, the majority of snacks in the market are rich in fat and are made from wheat flour. So, the development of snacks based on chestnut would be innovative. This study intends to provide information on the effect of drying on color, nutritional composition and drying kinetics of sliced chestnut in order to obtain a healthy and low‐calorie content snack.