• Journal of the Korean Society of Food Science and Nutrition
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• v.24 no.4
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• pp.594-600
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• 1995

To efficiently utilize not only fresh chestnut(FC) but also wormy chestnut(WC), four types of chestnut starches which were fresh chestnut starch(FCS), fresh chestnut crude starch(FCCS), wormy crude starch(WCS) and wormy chestnut crude starch(WCCS) were extracted. Amylose content of FCS(46.5%) and water binding capacity of FCCS(103.0%) were higher than those of othe three, respectively. Swelling powers of all sample starches increased rapidly from 6$0^{\circ}C$ to 8$0^{\circ}C$. Solubilities showed the same pattern as the swelling powers. In the textural properteis investigated with IUTM(instron universal testing machine), hardnesses and elasticties of chestnut starches were 50~58I.U. and 14~16I.U., respectively. The results of textural evaluations showed that it was possible to prepare chestnut mook with FCS, FCCS and WCS.

• Journal of the Korean Society of Food Science and Nutrition
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• v.24 no.4
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• pp.601-605
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• 1995

To efficiently utilize not only fresh chestnut(FC) but also wormy chestnut(WC), four types of chestnut starches which were fresh chestnut starch(FCS), fresh chestnut crude starch(FCCS), wormy crude starch(WCS) and wormy chestnut crude starch(WCCS) were extracted from them, respectively. The mooks were prepared with four types chustnut starches and a acorn crude starch(ACS) as control. Sensory evaluation by five points method indicated that the mooks had noticeable differences in smoothness, taste and fragrance, and no noticeable differences in color and texture. The total scores of mooks for sensory evaluation were higher in order of FCS, FCCS, WCS, ACS. Retrogradation properties for the chestnut mooks prepared by five type starches which were FCS, FCCS, WCS, WCCS and FWCCS(mixing FCCS and WCCS with same weighs) were also investigated with the variation in the starch concentration, storage time and storage temperature by hardness of textural properties. The results indicated that when the mooks which were prepared with starches(all but FWCCS), concentration 8% and 10% were storaged for 7 days at 15$^{\circ}C$, there were no variations in the qualities (hardness) of the chestnut mooks.

• Food Science and Preservation
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• v.6 no.4
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• pp.429-434
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• 1999

This study was undertaken to investigate preparation possibility of chestnut mooks added chestnut shell. Three types of chesetnut starches which were flesh starch(FS), inside shell containing starch(ISS), and shell containing starch(SCS) and acorn starch(AS) as control were used to preparation of mook. The crude tannin contents of chestnut starches was about 25% of that in acorn starch. In the textural properies, hardness of mooks was increased in proportion to the increasing concentration of starches. Hardness md cohesiveness of mooks with chesnut starches were higher than those of acorn starch. Color properties of mooks with OSS were similar to that of AS. Sensory evaluation by 9-point method indicated that the nooks with ISS had greater intensities in all investigation items. The total scores were higher in order of ISS, AS, FS and SCS. The mook with ISS had homogeneous and porous structure by SEM.

• Food Science and Industry
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• v.49 no.2
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• pp.56-62
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• 2016

Although the production of chestnut in Korea is the second largest in the world, domestic consumption of chestnut is very limited. Furthermore, consumption of chestnut in Korea is highly dependent on export to Japan and China. Large amount of chestnut in Korea have been deteriorated and discarded during storage. In order to increase the consumption of chestnut in Korea, it is necessary to know the processing properties of chestnut and its starch. Additionally, through the various investigations such as modification treatment, it will be extended to utilization of chestnut. So far, there is a little information on the processing properties of chestnut; therefore, the expansion of research will bring results to increase the consumption of chestnut.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.19 no.2
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• pp.75-80
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• 2013

The physicochemical properties of the hydroxypropylated mung bean, sweet potato and water chestnut starches were studied. The blue value and amylose content of mung bean starch were higher than those of sweet potato and water chestnut. Pasting temperature of hydroxypropylated starches were lower than those of native starch and decreased with increasing contents of propylene oxide. Peak viscosity increased with the increase of degree of hydroxypropylation. With increasing contents of propylene oxide, the clarity and swelling power of all starches were increased and those of mung bean were higher. Mung bean starch produced better hard capsules than sweet potato and water chestnut starch. Hydroxypropylated (>6% propylene oxide) water chestnut starch-based capsules completely dissolved, but hydroxypropylated (>12% propylene oxide) mung bean and sweet potato starch-based capsules were dissolved within 10 min. These results showed that hydroxypropylated starch-based capsules have potentials for pharmaceutical applications as a substitute for gelatin hard capsules.

• Korean Journal of Food Science and Technology
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• v.31 no.4
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• pp.999-1004
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• 1999

Physicochemical properties of the native chestnut starch(NCS) and hydroxypropylated chestnut starch(HCS) with propylene oxide were investigated. The water binding capacity and blue value of chestnut starch were increased by hydroxypropylation. With increasing temperature, the swelling power and solubility were increased and those of HCS were higher. The light transmittance of HCS was higher than it of NCS. Endotherm characteristics were studied with DSC showed that temperatures of initial gelatinization of NCS and HCS were $64.44^{\circ}C$ and $62.80^{\circ}C$, respectively. The temperature of initial gelatinization and enthalpies gelatinization in chestnut starch were decreased by hydroxypropylation. And the viscosity of HCS was higher than that of NCS.

• Korean Journal of Food Science and Technology
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• v.25 no.1
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• pp.83-85
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• 1993

Some properties of starch isolated from gamma-irradiated chestnut at doses of $0{\sim}0.45\;kGy$ were investigated. The treatment increased the water-binding capacity and decreased intrinsic viscosity and amlyograph viscosities. Other properties including swelling power and solubility at $80^{\circ}C$, blue value and percent transmittance of starch dispersion were essentially not affected by irradiation at sprout-inhibition dose.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.3
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• pp.366-372
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• 2006

This study is to investigate the physicochemical properties of differently pretreated chestnut starches during starch isolation and to examine their gelatinization properties by both heat and alkali treatments. One kind is starch A made by alkali method from peeled chestnut. The other is starch B made from chestnut with the outer layer. The results are as follows. Starch A has higher water binding capacity of 86.9% than starch B with 80.66%. Swelling powers of both starch A and B increased rapidly from $60^{\circ}C\;to\;80^{\circ}C$ in both, and since then it has changed a bit. Both began to show their solubility at $60^{\circ}C$ and increased continuously as the temperature went up. Starch A has higher swelling power and solubility than starch B. In iodine reaction, starch A has higher ${\lambda}max$ and absorbance at ${\lambda}max$ than starch B. X-ray diffraction patterns showed that starch A is type $C_b$ and that starch B is type B. Starch B has higher relative crystallinity of 37.0% than starch A with 36.2%. The results by differential scanning calorimetry revealed that starch A gelatinized from $66.95^{\circ}C$ to $77.5^{\circ}C$ and its enthalpy is 2.04 cal/g. And starch B gelatinized from $67.09^{\circ}C\;to\;77.5^{\circ}C$, and its enthalpy is 2.29 cal/g. Amylograms of chestnut starch at 6.5% concentration indicated that starch B needs higher onset temperature when beginning to gelatinize than starch A does. But starch A shows much higher peak viscosity, breakdown and setback than starch B does. Starch A shows higher viscosity, gel volume, and optical transmittance in gelatinization properties by alkali than starch B does.

• Korean Journal of Food Science and Technology
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• v.27 no.6
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• pp.1028-1034
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• 1995

Acid-modified and cross-linked chestnut starch properties and their gel properties were examined. Hardness and cohesiveness of acid-modified starch gels were all reduced as acid treatment time was increased. And hardness of crossed-linked starch gels were increased but cohesiveness were not significantly different. Reduction rate of transmittance in acid-modified starch suspensions were higher than that of unmodified starch suspension. Hardness changes of cross-linked starch gels during 4 days of storage were little, especially in the gels made at $75^{\circ}C\;and\;85^{\circ}C$ of heating temperatures.

• Culinary science and hospitality research
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• v.18 no.4
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• pp.199-208
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• 2012

The purpose of this study is to investigate the characteristics of Sansapyun prepared with various amounts of Sansa concentrate(0%, 5%, 10% 20%, 30%) gelatinized with Chinese water chestnut starch. The Moisture contents and pH values decreased with Sansa concentrate increased. The Hunter L value of Sansapyun significantly decreased(p<0.001), but a, b values increased with Sansa concentrate increased. The hardness, springiness, chewiness, gumminess, cohesiveness were the highest in the control sample(0%) and the adhesiveness was the highest in Sansapyun with 30% sansa concentrate. In the sensory evaluation, red color, sour flavor, fruity flavor, Chinese medicine flavor, Sour taste, Chinese medicine taste, brittleness, stickiness increased with Sansa concentrate increased. Sleekness, hardness, springiness, gumminess decreased with Sansa concentrate increased. Sansapyun prepared with 10% Sansa concentrate showed the highest acceptance score(p<0.001). In addition, this study showed the possibility of Chinese water chestnut starch which is less expensive and easily available as a good replacement starch for traditional mung bean starch to prepare Kwapyun.