The stages of candied chestnut production and the influence of the sorbitol used on their properties

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dc.authorid0000-0002-5945-6649en_US
dc.contributor.authorCandal, Cihadiye
dc.contributor.authorMutlu, Ceren
dc.contributor.authorTontul, S. Arslan
dc.contributor.authorErbaş, Mustafa
dc.date.accessioned2021-03-24T07:29:11Z
dc.date.available2021-03-24T07:29:11Z
dc.date.issued2018
dc.departmentAÇÜ, Sağlık Bilimleri Fakültesien_US
dc.description.abstractChestnut 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.
dc.identifier.citationCandal, C., Mutlu, C., Tontul, S. A., & Erbaş, M. (2018). The stages of candied chestnut production and the influence of the sorbitol used on their properties. Quality Assurance and Safety of Crops & Foods, 10(4), 351-360.en_US
dc.identifier.doi10.3920/QAS2018.1297
dc.identifier.endpage360en_US
dc.identifier.issue4en_US
dc.identifier.scopusqualityN/A
dc.identifier.startpage351en_US
dc.identifier.urihttps://hdl.handle.net/11494/2797
dc.identifier.volume10en_US
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.institutionauthorCandal, Cihadiye
dc.language.isoenen_US
dc.publisherWageningen Academic Publishersen_US
dc.relation.ispartofQuality Assurance And Safety Of Crops & Foods
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectChestnuten_US
dc.subjectConfectionaryen_US
dc.subjectDieten_US
dc.subjectSugar alcoholen_US
dc.subjectHealthen_US
dc.titleThe stages of candied chestnut production and the influence of the sorbitol used on their propertiesen_US
dc.typeArticle

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