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Development of Innovative Candied Chestnuts from Three Chestnut Cultivars Grown in Portugal

2022Journal article Open access
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dc.contributor.authorFoucher, Laure
dc.contributor.authorBarroca, Maria João
dc.contributor.authorDulyanska, Yuliya
dc.contributor.authorCorreia, Paula
dc.contributor.authorGuiné, Raquel P. F.
dc.date.accessioned2022-03-28T09:03:50Z
dc.date.available2022-03-28T09:03:50Z
dc.date.issued2022
dc.description.abstractThe main purpose of this work is the development of a value-added product (candied chestnuts) from Portuguese chestnut (Castanea sativa) cultivars (Martainha, Longal and Judia), as a way to minimize product loss and wastes. To accomplish this goal, the effects of rehydration, cooking, and syrup conditions on composition, textural properties, and colour parameters of candied chestnuts were investigated. The obtained results revealed that the optimal conditions to prepare candied chestnuts with a sweet taste, dark brown colour, with a crispy texture on the outside and smooth texture in the inner flesh were rehydration at 45 °C for a period of 5 h, cooking in a pressure pan for 15 min, and an immersion process with sucrose syrup for two days (syrup with 25% of sucrose on the first day and syrup of 50% of sucrose on the second day). During the process, the drying loss, hydration ratio, and cooking gain of the different cultivars were about 90%, 79%, and 130%, respectively. The total colour difference of candied chestnuts ranged from 24.18 (Longal) to 29.95 (Judia), the stickiness was moderately intense, and the adhesiveness was high for the three varieties. Longal candied chestnuts were the softest and Martainha candied chestnuts were the hardest, the most elastic, and cohesive. Moreover, the candied chestnuts presented a moisture content ranging from 52.70% and 54.23%, amounts of carbohydrates in the range of 88.58 to 91.87 g/100 g d.m, values of protein (6.55–9.51 g/100 g d.m.), values of ash (0.78–1.98 g/100 g d.m.), and fat (0.87–1.58 g/100 g d.m.). In conclusion, the chestnuts of Portuguese cultivars Martainha, Longal and Judia reveal a good potential to produce candied products with high added value.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationFoucher L, Barroca MJ, Dulyanska Y, Correia PMR, Guiné RPF. (2022) Development of Innovative Candied Chestnuts from Three Chestnut Cultivars Grown in Portugal. Foods, 11(7), 917: 1-15.pt_PT
dc.identifier.doi10.3390/foods11070917pt_PT
dc.identifier.urihttp://hdl.handle.net/10400.19/7196
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.subjectchestnut productspt_PT
dc.subjectPortuguese cultivarspt_PT
dc.subjectcandied chestnutpt_PT
dc.subjectnew foodspt_PT
dc.titleDevelopment of Innovative Candied Chestnuts from Three Chestnut Cultivars Grown in Portugalpt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.issue7pt_PT
oaire.citation.startPage917pt_PT
oaire.citation.titleFoodspt_PT
oaire.citation.volume11pt_PT
person.familyNameBarroca
person.familyNameCorreia
person.familyNamede Pinho Ferreira Guiné
person.givenNameMaria João
person.givenNamePaula
person.givenNameRaquel
person.identifierhttps://scholar.google.pt/citations?user=abFDovIAAAAJ&hl=pt-PT
person.identifier.ciencia-idE21B-CD54-E879
person.identifier.ciencia-id7915-FB81-4520
person.identifier.ciencia-id8B13-5492-0F23
person.identifier.orcid0000-0002-9186-0975
person.identifier.orcid0000-0002-2023-4475
person.identifier.orcid0000-0003-0595-6805
person.identifier.ridI-8696-2014
person.identifier.scopus-author-id6602767047
person.identifier.scopus-author-id24597116100
person.identifier.scopus-author-id6603138390
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublicationa4c5f1bd-2b16-4904-bcb5-d1767c739c56
relation.isAuthorOfPublication9395b4b0-ffd1-4f2d-a99c-4bb5cac701c0
relation.isAuthorOfPublication59580952-77cc-4e4e-ae90-527a8b994f9f
relation.isAuthorOfPublication.latestForDiscovery59580952-77cc-4e4e-ae90-527a8b994f9f

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