The stages of candied chestnut production and the influence of the sorbitol used on their properties
MetadataShow full item record
Chestnut is a healthy and valuable food and it can be consumed in many different forms, such as fresh, boiled, roasted and also candied. The aim of this study was to examine the changes take place in all stages of candied chestnut production and the possibility of using sorbitol as a sugar substitute from a health perspective, as well. The obtained results ensured the detailed information in paring, boiling and sugar-dipping production processes and the determination of chestnut properties in them. Paring and boiling of chestnuts were carried out by the use of four different methods as are microwave, oven, microwave-oven combination and autoclave, and four different CaCl2 ratios as are 0 (control), 0.1, 0.2 and 0.3%. Three different sugar syrups; sucrose, glucose and sorbitol, were used in sugar-dipping of chestnuts. The results of candied chestnuts were ranged between 10.42-11.53 g for kernel weight and 32.88-34.00, 26.13-27.00 and 20.75-21.75 mm for width, length and thickness, respectively. It was found that the hardness was between 3.34-3.44 kg and the L*, a* and b* values were between 39.35-46.04, 5.88-6.64 and 24.15-27.69, respectively. The moisture content, water activity, pH, titratable acidity and enzyme resistant starch content were determined between 25.72-27.08%, 0.82-0.88, 6.67-6.88, 0.04-0.05% and 1.20-1.56%, respectively. Candied chestnuts produced by the use of sorbitol were considered to be well sensory acceptable by panellists.