Effects of Low-temperature Blanching on Physical Properties of Chestnut Powder

Low-temperature Blanching 처리가 밤가루의 물리적 특성에 미치는 영향

  • Lim, Jeong-Ho (Department of Food Science & Technology, Kyungpook National University) ;
  • Kim, Jun-Han (Department of Food Science & Technology, Kyungpook National University) ;
  • Seo, Young-Ho (Department of Food Science & Technology, Kyungpook National University) ;
  • Moon, Kwang-Deog (Department of Food Science & Technology, Kyungpook National University)
  • Published : 1999.10.31

Abstract

The effects of low-temperature blanching on the physical properties of chestnut powder were studied. Chestnuts were blanched in water for 15, 30 and 60 min., each at three temperatures viz. $45^{\circ}C,\;55^{\circ}C$ and $65^{\circ}C$. The particle size of chestnut powder was prepared smaller than 60 mesh$(250\;{\mu}m)$. Higher blanching time and temperature increased water binding capacity(WBC) of chestnut powder. Water soluble index(WSI) was the highest for chestnuts blanched at $65^{\circ}C$ for 30 min. As with water binding capacity(WBC), swelling power of chestnut powder increased with increasing blanching time and temperature but solubility showed an reduction by increasing blanching temperature. In Brabender amylographic examination, peak viscosity of chestnut powder showed great change, but the gelatinization temperature showed no significant differences by blanching conditions.

Keywords

chestnut;low-temperature blanching;physical properties;amylograph