Utilize este identificador para referenciar este registo: http://hdl.handle.net/10400.19/1369
Título: The influence of drying on the chemical properties of the chestnuts.
Autor: Fernandes, Raquel
Guiné, Raquel
Correia, Paula
Palavras-chave: Chestnut
drying
chemical properties
Data: 2005
Citação: Fernandes RMC, Guiné RPF, Correia PMR. (2005) The influence of drying on the chemical properties of the chestnuts. Acta Horticulturae (ISHS), 693, 153-157.
Relatório da Série N.º: 693;
Resumo: The chestnut, whether fresh or dry, could be used as an ingredient in ice-cream, yoghurt or other confectionary products such as cakes, jams and puddings. This project is a contribution to improve production and the industrial transformation of the chestnut, to recognise a resource with a great potential in Portugal. The nutritional value of three varieties (Longal, Martainha and Viana) was studied before drying by analysis of moisture, crude protein, crude fat, ash, total starch, crude fibre, and reduced sugar. After drying chestnuts at three different temperatures, they were analysed again, namely for moisture, total protein and reduced sugar, because they were the most susceptible and affected components of heat treatment. We concluded that chestnuts present a high level of starch and a low level of protein and fat. Comparing the results before and after drying, we found that the total protein and reduced sugar levels decreased with drying treatment and the reduced level was less affected than total protein level, In fact, they presented a significant variance with the increased rate of temperature, which confirms their high sensitivity to heat.
Peer review: yes
URI: http://hdl.handle.net/10400.19/1369
Aparece nas colecções:ESAV - DIA - Artigos publicados em revista científica

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