The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Changes in Quality Characteristics of Peeled Chestnuts with Storage Temperature

박피 밤의 저장온도에 따른 품질 특성 변화

  • 황자영 (동남보건대학 식품영양과)
  • Received : 2011.01.28
  • Accepted : 2011.03.16
  • Published : 2011.03.30
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Abstract

Peeled chestnuts were stored at different temperatures($-10^{\circ}C$ and $-20^{\circ}C$) and for different times(0, 10, and 20 min at $90^{\circ}C$) for blanching over a 6 month period. Analyses were conducted for moisture content, total sugar content, browning index, polyphenol compounds, PPO activity, and SEM. Moisture content and PPO activity were increased by storage time. The increments for the samples stored at $-20^{\circ}C$ were lower that for the samples stored at $-10^{\circ}C$. The Browning index was increased by storage time, and increments for the samples stored at $-20^{\circ}C$ were lower that for the samples stored at $-10^{\circ}C$. Scanning electronic microscopy(SEM) studies were performed on peeled chestnuts. Results showed that the wrinkle structure of the cell wall was enhanced by storage time, and the level of enhancement was higher at $-10^{\circ}C$ than at $-20^{\circ}C$.

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References

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