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Authors
Advisor(s)
Abstract(s)
This work aimed to evaluate the colour and texture of a Portuguese traditional sweet “egg chestnuts”
along a storage period of 12 days under refrigeration. For this, the colour coordinates were measured
through a colorimeter and the textural parameters were evaluated by compression and puncture tests
using a textutrometer. The results showed that the colour coordinates do not vary along time,
corresponding to very low values of total colour difference. Hardness, chewiness and springiness
decreased in the first 3 days but after that the values were maintained approximately constant. In
contrast, resilience and cohesiveness did not change along time. While crust firmness increased along
storage, both the flesh firmness and stickiness did not change. The adhesiveness measured through the
penetration test decreased considerably from the first to the last day. Hence, it was concluded that
colour is better preserved than texture along a 12 day storage period under refrigeration.
Description
Keywords
traditional sweet egg chestnuts texture colour
Pedagogical Context
Citation
Guiné RPF. (2016) Evaluation of colour and texture of a portuguese traditional sweet: “egg chestnut”. Journal of International Scientific Publications, 4, 160-170.