BIOCHEMICAL CHARACTERISTICS OF CHESTNUTS

Authors

  • Dida Iserliyska Food research and development institute - Plovdiv
  • Pavlina Paraskova Food research and development institute - Plovdiv
  • Petya Ivanova Food research and development institute - Plovdiv

Abstract

Chestnuts originating either from Bulgarian (Karlovo and Rozino) or international cultivars (Buffalo Queen, Lucent, Red Spanish и Skookuma) poses specific nutritional composition differentiating with high level of sugar, considerably high level of protein especially gluten, considerably low level of lipids and relatively high content of ascorbinic acid, Ca and Mg.

References

Кünsch U., S. Patrian, H. Conedera, M. Sassela, A. Jermini, M. Jelmini. Qualitätsanalysen an Tessiner Kastanien.1998, Agrarforschung, №5, 485-488.б

Monarca D., La meccanizzazione della raccolta delle castagne. Macchine e Motori agricoli, 1996, №4,24-31

Sacchetti G., G.Pinnavaia, E.Guidolin. Effects of extrusion temperature and feed composition on the functional, physical and rice-flour baset snack-like products. Food Research International, 2004, vol 37, №5, p.527-534.

Sacchetti P., P.Pitia, D. Mastrocola, G. Pinnavaia. Stability and Quality of traditional and innovative chestnut based products. Acta Horticultare, 2001, №4, 693-721

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Issue

Vol. 3 No. 1 (2014): New knowledge Journal of Science

Section

Food quality and safety

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