Abstract
Chestnut (<em>Castanea mollissima</em>) is a multipurpose species that is cultivated for timber, nut, tannin and contributes positively to the forestry landscape. It is important in chestnut paste processing to prevent the chestnuts browning. For the past few years, there were many articles about inhibiting browning in fruits and vegetables processing. However, there were few articles about inhibiting browning in chestnuts processing. This study is mainly studied on the processing technology of preventing browning during the chestnut paste processing. The single factor experiment and the orthogonal experiment were used to determine the proportion of the best color-protect effect of the chestnuts. In this study, the optimum recipe of composite color-protect solutions for chestnut kernels was 0.25% EDTA-2Na, 0.10% Citric acid, 0.15% Vc and 0.25% chitosan. The optimum recipe of composite color-protect solutions for chestnut paste was 0.15% EDTA-2Na, 0.13% Citric acid and 0.30% Vc.
Highlights
Chestnut (Castanea mollissima) is a multipurpose species that is cultivated for timber, nut, tannin and contributes positively to the forestry landscape
Single factor experiment of color-protection solution for chestnuts paste: The chestnut paste was soaked in EDTA-2Na (0, 0.01, 0.02, 0.03, 0.04, 0.05, 0.06%, respectively), Citric acid (0, 0.05, 0.07, 0.09, 0.11, 0.13, 0.15%, respectively), the aqueous solution of Vc (0, 0.10, 0.20, 0.30, 0.40, 0.50, 0.60%, respectively) and the aqueous solution of chitosan (0, 0.05, 0.10, 0.15, 0.20, 0.25, 0.30%) respectively
When the chestnut kernels were soaked in EDTA-2Na with the concentration of 0.20% (g/mL), the △E was 2.65±0.15, smaller than other concentration
Summary
Chestnut (Castanea mollissima) is a multipurpose species that is cultivated for timber, nut, tannin and contributes positively to the forestry landscape. There are abundant nutrients in china chestnuts (PereiraLorenzo et al, 2006). With the domestic economic development, the requirement of chestnut paste will increase rapidly in the decades. It is important in chestnut paste processing to prevent the chestnuts browning (Zhou et al, 2015b). Preventing the chestnut paste from browning will enhance the profitability of chestnuts processing industry. The kernels were soaked in different color-protection solutions, combined with water (1:0.6, g/mL) and mashed with blender (ACA, AF-YM03, USA) to chestnut paste. The chestnut paste was soaked in different color-protection solution and packed. After 30 min, the color changes of different samples were measured with colorimeter (Minolta CR-321, Japan)
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Free) 
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 call
