• Journal of the Korea Organic Resources Recycling Association
• /
• v.8 no.4
• /
• pp.111-120
• /
• 2000

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.

• Journal of Nutrition and Health
• /
• v.35 no.2
• /
• pp.171-182
• /
• 2002

This study wa performed to investigate the effect of dired powder of chestnut and acorn on lipid metabolism, antioxidative capacity and antithrombotic effect in rats. Fifty-four male Sprague-Dawley rats weighing 199$\pm$17g were blocked into nine groups according to their body weight. Rats were raised with diets containing only flesh or flesh with inner skin of 5% and 10% dried nut powders for four weeks. Food intake, body weight gain, food efficiency ratio and organ weight were no different among the experimental groups. The plasma and liver lipid levels of all the nut diet groups were lover than those of the control group. The nut diets showed hypolipidenic effect in the plasma and liver. Plasma and liver thiobarbituric acid reactive substance (TBARS) concentrations were significantly decreased in all the nut diet groups. The plasma TBARS levels of the inner skin groups were significantly different from the control group dose-dependently. Superoxide dismutase(SOD) activity was significantly different among the experimental groups, and all the nut groups showed higher activity than the control group. There were significant differences in SOD activity between the chestnut and acorn groups and the chestnut groups showed higher erythrocyte SOD activity and the acorn groups showed higher liver SOD activity than the other groups. Whereas catalase and GSH-Px activities in the erythrocyte and liver of both nut groups showed a tendency to increase, they were not significantly different among the experimental groups. The bleeding time and whole blood clotting time tended to be extended by feeding both types of nut but they were not significantly different among the experimental groups. Production of TX $B_2$ and PG $F_{1{\alpha}}$ was no different among the experimental groups. These results suggest that chestnut and acorn diets have the effect of lowering plasma and liver lipid levels, inhibiting lipid peroxide formation and increasing antioxidative enzymes activity. Thus, it is plausible that chestnut and acorn could be recommended in the treatment and prevention of cardiovascular diseases.

• Food Science and Preservation
• /
• v.6 no.4
• /
• pp.429-434
• /
• 1999

This study was undertaken to investigate preparation possibility of chestnut mooks added chestnut shell. Three types of chesetnut starches which were flesh starch(FS), inside shell containing starch(ISS), and shell containing starch(SCS) and acorn starch(AS) as control were used to preparation of mook. The crude tannin contents of chestnut starches was about 25% of that in acorn starch. In the textural properies, hardness of mooks was increased in proportion to the increasing concentration of starches. Hardness md cohesiveness of mooks with chesnut starches were higher than those of acorn starch. Color properties of mooks with OSS were similar to that of AS. Sensory evaluation by 9-point method indicated that the nooks with ISS had greater intensities in all investigation items. The total scores were higher in order of ISS, AS, FS and SCS. The mook with ISS had homogeneous and porous structure by SEM.

• Korean Journal of Food Science and Technology
• /
• v.30 no.3
• /
• pp.717-720
• /
• 1998

Some physico-chemical components of Chinese water chestnut were analysed to provide fundamental data for water chestnut processing and products development. The contents of moisture, crude protein, crude lipid, crude ash, crude fiber and carbohydrate of Chinese water chestnut were 79.40%, 1.74%, 0.06%, 1.10%, 0.60% and 17.71% respectively. Free sugars identified in Chinese water chestnut juice were sucrose 8.58%, glucose 1.64% and fructose 1.58% as major component and maltose as trace component. The proportion of major free sugars to total soluble solid content of juice was about 66.0%. Potassium content in Chinese water chestnut was 408.57 mg% as major mineral, iron and manganese content were 0.21 mg% and 0.08 mg% as minor mineral. $Vitamin\;B_1$ and C content were $31.2\;{\mu}g/100\;g$ and trace respectively. Organoleptic properties of Chinese water chestnut were fresh fruit odor and sweet taste as main flavor. Though water chestnut was boiled for 20 min, crunchy texture of flesh was almost maintained.

• Food Science and Preservation
• /
• v.12 no.2
• /
• pp.156-160
• /
• 2005

To obtain basic data utilizing chestnuts as a raw food material, proximate analysis was conducted. Chemical component of chestnut flesh were $63.60\%$ moisture, $118\%$ ash, $3.02\%$ crude protein, $0.615\%$ crude fat, $1.21\%$ crude fiber, and $30.37\%$ nitrogen free extract, respectively. The weight ratio of tegmen, seed coat and flesh of chestnut sample were 17.05, 14.9, and $68.05\%$, respectively. The total amino acid contents of flesh and seed coat were $2,994\;mg\%$ and $1,450\;mg\%$, respectively. The total amount of free amino acids was less than that of total amino acids. As results of mineral analysis, the content of K was higher than that of any other minerals. The contents of maltose and sucrose were higher than those of fructose and glucose. The total polyphenol contents of tegmen, seed coat, fresh, leaf and bark were $9.56\;mg\%$, $0.047\;mg\%$, $0.23\;mg\%$, $15.44\;mg\%$ and $17.85\;mg\%$, respectively.

• Korean Journal of Food Science and Technology
• /
• v.9 no.1
• /
• pp.36-40
• /
• 1977

Experiments were carried out to determine the optimum dose for the preservability of each Korean chestnut varieties by means of gamma-radiation. They were associated with control of spots in the edible portion of chestnut due to irradiation at the final stage of storage. With this result the following summary can be made. 1. In consideration of those factors such as rooting, sprouting, rotting and undesirable spots on the flesh, it was shown that the optimum radiation dose was checked to be 25-35 Krad though there are some difference among the varieties of chestnut. 2. Rotting and the spots on the flesh of chestnut were remarkably inhibited by low oxygen atmosphere during irradiation. This condition greatly contributed to inhibit sprouting with the low radiation dose(15 Krad). 3. The nuts irradiated had a marked increase in carbon dioxide evolution immediately after the irradiation. However on the day succeding the treatment, these increased curves gradually normalized as same as that of untreated.

• Korean Journal of Food Science and Technology
• /
• v.6 no.2
• /
• pp.98-108
• /
• 1974

Fourteen varieties of Korean chestnut were subjected to the test of adaptability for processing and the possibilities of colored products development. The fruit size of Korean chestnut ranged $11{\sim}18g$ and these small fruits could not be expected to be utilized for the processing of Marron glaces which requires larger size as $25{\sim}30g$. As the storge period is extended the discoloration tendency of chestnut flesh was increasingly developed, however, the fresh chestnut has shown layer-separating phenomenon and ragged surface of fruit which delivers disagreeable appearance to the finished product. The principal factors of discoloration occurred during processing were the behavior of tannin and darkening rate shown on flesh differed each other among varieties; the Chukpa and Yuma variety have exhibited the most serious discoloration and the Taab-b variety, the lightest. Taab-b variety in this connection could be expected to be available for Kanroni processing. For the industrialization of chestnut processing the flame-scorched peeling method is advisable. The capacity of this method is proportional to the square of scorching radius and highly flexible in controlling its performance. As for the processing of colored product, the sugar dehydration and coating and the sugar penetration method demand further study in basical views; however, the canned product of chestnut-redbean has shown the possibility of being utilized as a substitute for or paralleled use with the sugar-syruped canned product which so far has been considered as the only item of export to Japan.

• Journal of Food Hygiene and Safety
• /
• v.24 no.1
• /
• pp.69-77
• /
• 2009

This study was performed to investigate the effect of dried powder of chestnut on lipid metabolism, anti-thrombotic effect in rats. Thirty 5-week-old male Sprague Dawley (SD) rats were randomly allocated into five groups and used for experiment. We examined the lipid metabolism and antithrombotic capacity of SD rats administered for 5 weeks with 0.16 g/kg, 0.5 g/kg chestnut flesh powder and 0.16 g/kg, 0.5 g/kg chestnut inner shell and flesh powder mixture, respectively. Food intake, body weight gain and food efficiency ratio were also checked. The levels of serum triglyceride and tree fatty acid were not statistically significant between the all experimental groups. However, the antithrombotic capacity and total lipid levels of the treatment groups were significantly lower than those of the negative control group. These results suggest that the supplementation of chestnut on diet lower the total lipid level in SD rats.

• Food Science and Biotechnology
• /
• v.14 no.2
• /
• pp.181-184
• /
• 2005

Effects of irradiation and fumigation on disinfestation and quality attributes of chestnuts during storage were studied. Fresh chestnuts were exposed to gamma irradiation (0-10 kGy) and methyl bromide (MeBr) under commercial conditions and stored at different temperatures for 6 months. Pest of quarantine importance for chestnuts, Curculio sikkimensis Heller showed 100% mortality by MeBr on 3rd day after fumigation and by irradiation at 0.5 kGy in about 3 weeks at $23{\pm}0.5^{\circ}C$. Respiration rates of samples one day after treatments increased in proportion to irradiation dose. Respiration pattern of MeBr group was equal to that of 10 kGy-group. Both MeBr and irradiation at 0.25 kGy or higher showed 100% inhibition of sprouting during storage at $5^{\circ}C$ for 6 months. Flesh firmness was significantly reduced by MeBr or irradiation over 5 kGy (p<0.05) 1 day after treatments. MeBr fumigation resulted in appreciable decrease in flesh weight, reducing sugar and ascorbic acid contents (p<0.05), as compared to irradiated samples. Irradiation at 0.5 kGy was effective as alternative to MeBr in controlling pests while maintaining overall quality of fresh chestnuts during storage.

• Korean journal of applied entomology
• /
• v.21 no.3 s.52
• /
• pp.133-137
• /
• 1982

An experiment was conducted to find out the proper and effective fumigation method for harvested fresh chestnuts produced in Korea. Fumigation with phosphine, causing damages on chestnuts by rapid corruption or change in color on pericarp, did not completely kill chestnut curculio and nut fruit tortrix larvae in harvested fresh chestnuts regardless of long exposure of chestnuts to phosphine. Any damages not being appeared by fumigant, fumigation with methyl bromide at $40g/m^3$ for 4 hours at $21^{\circ}C$ would retain the low control against inclusion of any chestnut pests tested. Though fumigation with methyl bromide at $50g/m^3$ for 24hours was effective against any larvae of chestnut insects control, they caused serious damages by making the flesh surface of harvested fresh chests dark or dense brown. However, fumigation with methyl bromide at $50g/m^3$ for 4 hours at $21^{\circ}C$ resulted in complete kill of larvae of Curculio dentipes and Carpocapsa splendana in harvested fresh chestnuts with no significant damages on the treated fruits.