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

机译：板栗生产和蜜饯的阶段山梨糖醇的影响在他们的使用属性

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摘要

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.
机译：栗是一种健康的和有价值的食品,它可以使用在许多不同的形式,例如新鲜、煮、烤和蜜饯。本研究旨在考察的变化在栗蜜饯的所有阶段生产和使用山梨糖醇的可能性从健康的角度来看,作为糖的替代品也详细的信息在削皮,沸腾sugar-dipping和生产流程测定板栗属性。削皮,煮栗子通过使用四种不同的方法微波炉、烤箱、微波炉和组合高压灭菌器和四个不同氯化钙比率0(控制),0.1,0.2和0.3%。糖糖浆;用于sugar-dipping栗子。栗子蜜饯的范围之间10.42 - -11.53 g的粒重-34.00和32.88,26.13 - -27.00, 20.75 - -21.75毫米宽,长度分别和厚度。硬度3.34 - -3.44公斤之间和L *,*和b *值在39.35 - -46.04之间,-27.69 5.88 -6.64和24.15,分别。水分含量、水分活度、pH值、滴定酸度和酶抗性淀粉含量确定在25.72 - -27.08%之间,0.82 - -0.88,6.67 - -6.88, 0.04 - -0.05%和1.20 -1.56%,分别。使用山梨糖醇被认为是由小组成员感官可接受。

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