Quality Characteristics of Peeled-Chestnuts Based on the Degree of Gelatinization during Storage

摘要: Abstract Peeled chestnuts were stored at different temperatures(－10℃ and －20℃) after blanching 90℃ for lengths of time(0, 10, 20 min) 6 months. After the storage period, texture, color, DSC sensory characteristics analyzed. Hardness, fracturability chewiness increased with time, whereas springiness cohesiveness decreased. Additionally, L* decreased a* b* time. Analysis revealed that peak retro gradation was approximately 46～60℃ enthalpy increment samples －20℃ blanched lower than －10℃ non-blanched samples. The evaluation scores also higher those samples.Key words: chestnuts( Castanea crenata ), peeled chestnut, properties. † Corresponding author: Ja-Young Hwang, Dept. Food Nutrition, DongNam Health University, Suwon 440-714, Korea.Tel: +82-31-249-6423, Fax: +82-31-249-6420, E-mail: jyhwang@dongnam.ac.kr