ISHS Acta Horticulturae 494: II International Symposium on Chestnut
STUDY ON THE PRODUCT FEASIBILITY OF PRESERVED CHESTNUTS UNDER LOW SUGAR CONTENT SYRUP |
| Authors: | G.G. Pinnavaia, G. Sacchetti, C. Chaves-Lopez, S. Romani |
| Keywords: | Castanea sativa, transformation, heat treatment, conservation, new food-stuff |
| Abstract:
The aim of this work was to evaluate a preserving method of chestnuts. In this study low sucrose content syrup was adopted in order to maintain the typical taste of chestnut. Three Italian chestnut varieties were tested and a number of chemical and physical indices were evaluated: total and reducing sugars content, water activity, pH, refractometric degree (°Bx) of syrups and breaking strength of chestnuts. Finally a panel test was carried out in order to evaluate which variety was most suitable for the kind of process that was adopted. | |
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