Effects of drying temperatures on physico-chemical properties of dried and rehydrated chestnuts (Castanea sativa)

This work evaluated the effects of two drying temperatures (40 and 60 °C) on some physical and chemical properties of chestnuts, both dried and after their rehydration using steam at 100 °C. The morphological characteristics of fresh starch granules were characterized by a round or oval shape, with...

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Bibliographic Details
Published in:Food chemistry 2004-12, Vol.88 (4), p.583-590
Main Authors: Attanasio, Gerardina, Cinquanta, Luciano, Albanese, Donatella, Matteo, Marisa Di
Format: Article
Language:English
Subjects:
amylopectin
amylose
Biological and medical sciences
carbohydrate content
Chestnut
chestnuts
diameter
dried foods
Drying
drying temperature
Food engineering
Food industries
Fundamental and applied biological sciences. Psychology
gelatinization
General aspects
physicochemical properties
Porosity
reconstituted foods
Rehydration
scanning electron microscopy
starch granules
sugars
water content
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Summary:This work evaluated the effects of two drying temperatures (40 and 60 °C) on some physical and chemical properties of chestnuts, both dried and after their rehydration using steam at 100 °C. The morphological characteristics of fresh starch granules were characterized by a round or oval shape, with diameter length ranging from 3.0 to 15.0 μm. After drying and rehydration, the granules appeared more shapeless and the surfaces were quite rough. The changes also caused more of the open pore volume fraction in samples dried at 60 °C, than in those dried at 40 °C and, much more, than the fresh samples. Also, calorimetric behaviour, starch and simple sugar changes after chestnut drying and rehydration, were studied.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2004.01.071