A Study on the Production of Chestnut Powder in the inner Shell(endo carp) of a Chestnut from its Treatment Plant -Study on the Utilities of Separated Powder from Chestunt inner Shell-

밤가공공장의 밤껍질에서 밤분말의 생산에 관한 연구(IV) -밤껍질에서 분리한 분말의 수요개발-

  • Jeon, Byung-Gwan (Department of Environmental Engineering, Dongshin University) ;
  • Park, chang-kyoun (Department of Environmental Engineering, Graduate School, Dongshin University)
  • 전병관 (동신대학교 공과대학 환경공학과) ;
  • 박창균 (동신대학교 대학원 환경공학과)
  • Received : 2000.10.20
  • Accepted : 2000.11.29
  • Published : 2000.12.30

Abstract

Chestnut processing plants have wasted large amounts of chestnut inner skin waste, which contains chestnut flesh. To review the availability of the chestnut flesh as a food ingredient, We have analyzed the physiochemical characteristics of the chestnut powder extracted from inner skin waste. Then, we have examined on tastes and other sensory tests using breads, noodles and jellies made from various percents of chestnut powder. The results are as follows; The water absorbing capability and amylose degradability of the powder from the inner skin waste are 40% and 8% higher than those of the core chestnut powder, respectively. Also, the power from the inner skin waste shows similar characteristics with one of the core chestnut in iodine reaction. The breads, noodles and jellies from the chestnut powder have similar characteristics in flavor, hardness, elasticity, cohesiveness, adhesiveness, chewing property, and gumminess with the traditional ones.