Home            Contact us            FAQs
    
      Journal Home      |      Aim & Scope     |     Author(s) Information      |      Editorial Board      |      MSP Download Statistics

     Advance Journal of Food Science and Technology

Research Article   |   OPEN ACCESS

Research on the Technology of Inhibiting Browning in Chestnut Paste Processing

1,2, 5Qi Liu, 2, 5Xuemei Liu, 3Fang Yang, 2,5Tianlei Si, 4Dingren Bi, 4, 5Xingjian Huang and 2, 5Siyi Pan
1Zhixing College, Hubei University, Wuhan 430011
2Colloge of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070
3Key Laboratory for Green Chemical Process of Ministry of Education, Wuhan Institute of Technology, Wuhan 430073
4College of Animal Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070
5MOE Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Wuhan 430070, P.R. China
Advance Journal of Food Science and Technology  2016  9:599-604
http://dx.doi.org/10.19026/ajfst.11.2734  |  © The Author(s) 2016
Received: July ‎24, ‎2015  |  Accepted: August ‎30, ‎2015  |  Published: July 25, 2016
Back to issue  |  PDF   |   HTML

Abstract

Chestnut (Castanea mollissima) 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.

Keywords:

Browning, chestnut paste, color protection,

References