Abstract
In this research the effect of protein, starch and total sugars content and granule structure of starch on the suitability to produce candied chestnut were studied. Additionally starch granule structures of the cultivars were observed under Scanning Electron Microscope (SEM). Large, medium and small size of starch granules were observed in studied cultivars. After boiling during candied chestnut production significant morphological variation was observed in starch granule structure among the chestnut cultivars. Also, there were significant changes between the raw and boiled materials in their total protein, total sugars and starch quantities. There is a probable relationship between starch granule size ratio of the cultivar and the suitability to produce quality candied chestnut. The cultivar which has much more small starch granules may be much more suitable to produce candied chestnut.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
