Abstract
The aim of this work was to determine the effect of hot-air convective drying (D), osmotic dehydration (OD), osmotic dehydration + drying (OD + D) and freeze-drying (FD) on chemical and sensorial characteristics of chestnut slices. Proximate composition, sugars, organic acids and lipid profiles were determined along 60 days of storage. Immediately after production, D and FD samples had similar proximate compositions, both with higher fat and protein contents than the osmodehydrated ones, the latter with increased sucrose contents. FD was the method that better preserved starch, amylose, ascorbic and citric acid molecules at day 0, while D originated samples with higher glucose and fructose contents. Along storage, the major variations were observed on organic acids: ascorbic acid decreased on all methods, while fumaric acid increased. Only small variations were observed on the fatty acids and vitamin E profiles and amounts. All samples presented similar and good overall sensorial acceptance with the exception of D. FD was the method that better preserved the sensorial characteristics until 60 days of storage, while D only preserved freshness until 15 days and OD + D until 30 days. In general terms, the most adequate and accepted preservation methods to apply to chestnuts would be FD and OD + D.
Similar content being viewed by others
References
Rastogi NK, Raghavarao KSMS, Niranjan K, Knorr D (2002) Recent developments in osmotic dehydration: methods to enhance mass transfer. Trends Food Sci Tech 13:48–59
Shi J, Le Maguer M (2002) Osmotic dehydration of foods: mass transfer and modeling aspects. Food Rev Int 18:305–335
Antelo LT, Passot S, Fonseca F, Trelea IC, Alonso AA (2012) Toward optimal operation conditions of freeze-frying processes via a multilevel approach. Dry Technol 30:1432–1448
Goulão L, Valdiviesso T, Santana C, Oliveira CM (2001) Comparison between phenetic characterisation using RAPD and ISSR markers and phenotypic data of cultivated chestnut (Castanea sativa Miller). Genet Resour Crop Evol 48:329–338
Attanasio G, Cinquanta L, Albanese D, Di Matteo M (2004) Effects of drying temperatures on physico-chemical properties of dried and rehydrated chestnuts (Castanea sativa). Food Chem 88:583–590
Cletus AB, Carson JK (2008) Drying curves and apparent diffusivity of New Zealand chestnut variety “1015”. J Food Eng 85:381–386
Chenlo F, Moreira R, Fernández-Herrero C, Vázquez G (2006) Mass transfer during osmotic dehydration of chestnut using sodium chloride solutions. J Food Eng 73:164–173
Chenlo F, Moreira R, Fernández-Herrero C, Vázquez G (2006) Experimental results and modeling of the osmotic dehydration kinetics of chestnut with glucose solutions. J Food Eng 74:324–334
Chenlo F, Moreira R, Fernández-Herrero C, Vázquez G (2007) Osmotic dehydration of chestnut with sucrose: mass transfer processes and global kinetics modelling. J Food Eng 78:765–774
Guiné RPF, Fernandes RMC (2006) Analysis of the drying kinetics of chestnuts. J Food Eng 76:460–467
Moreira R, Chenlo F, Chaguri L, Vázquez G (2005) Mathematical Modelling of the drying kinetics of Chestnut (Castanea sativa Mill.), Influence of the Natural shells. Food Bioprod Process 83:306–314
Moreira R, Chenlo F, Chaguri L, Oliveira H (2007) Drying of chestnuts (Castanea sativa Mill.) after osmotic dehydration with sucrose and glucose solutions. Dry Technol 25:1837–1845
Moreira R, Chenlo F, Chaguri L, Fernandes C (2008) Water absorption, texture, and color kinetics of air-dried chestnuts during rehydration. J Food Eng 86:584–594
Moreira R, Chenlo F, Chaguri L, Vázquez G (2011) Air drying and colour characteristics of chestnuts pre-submitted to osmotic dehydration with sodium chloride. Food Bioprod Process 89:109–115
Moreira R, Chenlo F, Chaguri L, Mayor L (2011) Analysis of chestnut cellular tissue during osmotic dehydration, air drying, and rehydration processes. Dry Technol 29:10–18
Delgado T, Paim B, Pereira JA, Casal S, Ramalhosa E (2017) Optimization of osmotic dehydration of chestnut (Castanea sativa Mill.) slices using response surface methodology. Int J Food Stud (Submitted)
AOAC (1995) Official Methods of Analysis, 16th edn. Association of Official Analytical Chemists, Arlington
Borges O, Gonçalves B, Soeiro de Carvalho JL, Correia P, Silva AP (2008) Nutritional quality of chestnut (Castanea sativa Mill.) cultivars from Portugal. Food Chem 106:976–984
Goering HK, Van Soest PJ (1970) Forage fiber analyses apparatus, reagents, procedures, and some applications. Agricultural Research Service, United States Department of Agriculture, Washington, pp 8–9
Carocho M, Barros L, Antonio AL, Barreira JCM, Bento A, Kaluska I, Ferreira ICFR (2013) Analysis of organic acids in electron beam irradiated chestnuts (Castanea sativa Mill.): effects of radiation dose and storage time. Food Chem Toxicol 55:348–352
Delgado T, Pereira JA, Ramalhosa E, Casal S (2016) Effect of hot air convective drying on the fatty acid and vitamin E composition of chestnut (Castanea sativa Mill.) slices. Eur Food Res Technol 242:1299–1306
Ertürk Ü, Mert C, Soylu A (2006) Chemical composition of fruits of some important chestnut cultivars. Braz Arch Biol Techn 49:183–188
Pereira-Lorenzo S, Ramos-Cabrer AM, Díaz-Hernández MB, Ciordia-Ara M, Ríos-Mesa D (2006) Chemical composition of chestnut cultivars from Spain. Sci Hortic 107:306–314
Correia P, Leitão A, Beirão-da-Costa ML (2009) The effect of drying temperatures on morphological and chemical properties of dried chestnuts flours. J Food Eng 90:325–332
Sacchetti G, Gianotti A, Dalla Rossa M (2001) Sucrose-salt combined effects on mass transfer kinetics and product acceptability. Study on apple osmotic treatments. J Food Eng 49:163–173
Míguelez JDLM, Bernárdez MM, Queijeiro JMG (2004) Composition of varieties of chestnuts from Galicia (Spain). Food Chem 84:401–404
Sajilata MG, Singhal RS, Kulkarni PR (2006) Resistant starch—A Review. Compr Rev Food Sci Food Saf 5:1–17
Fuentes-Zaragoza E, Riquelme-Navarrete MJ, Sánchez-Zapata E, Pérez-Álvarez JÁ (2010) Resistant starch as functional ingredient: a review. Food Res Int 43:931–942
Correia P, Beirão-da-Costa ML (2012) Effect of drying temperatures on starch-related functional and thermal properties of chestnut flours. Food Bioprod Process 90:284–294
Matherwson PR (1998) Enzymes. Eagan Press, Saint Paul
Künsch U, Schärer H, Patrian B, Höhn E, Conedera M, Sassella A, Jermini M, Jelmini G (2001) Effects of roasting on chemical composition and quality of different chestnut (Castanea sativa Mill) varieties. J Sci Food Agric 81:1106–1112
Barreira JCM, Pereira JA, Oliveira MBPP, Ferreira ICFR (2010) Sugars profile of different chestnut (Castanea sativa Mill.) and almond (Prunus dulcis) cultivars by HPLC-RI. Plant Food Hum Nutr 65:38–43
Gonçalves B, Borges O, Costa HS, Bennett R, Santos M, Silva AP (2010) Metabolite composition of chestnut (Castanea sativa Mill.) upon cooking: proximate analysis, fibre, organic acids and phenolics. Food Chem 122:154–160
Neri L, Dimitri G, Sacchetti G (2010) Chemical composition and antioxidant activity of cured chestnuts from three sweet chestnut (Castanea sativa Mill.) ecotypes from Italy. J Food Compos Anal 23:23–29
Germer SPM, Ferrari CC, Lancha JP, Berbari SAG, Carmello-Guerreiro SM, Ruffi CRG (2014) Influence of processing additives on the quality and stability of dried papaya obtained by osmotic dehydration and conventional air drying. Dry Technol 32:1956–1969
Barros AIRNA, Nunes FM, Gonçalves B, Bennett RN, Silva AP (2011) Effect of cooking on total vitamin C contents and antioxidant activity of sweet chestnuts (Castanea sativa Mill.). Food Chem 128:165–172
Ribeiro B, Rangel J, Valentão P, Andrade PB, Pereira JA, Bölke H, Seabra RM (2007) Organic acids in two Portuguese chestnut (Castanea sativa Miller) varieties. Food Chem 100:504–508
Shui G, Leong LP (2002) Separation and determination of organic acids and phenolic compounds in fruit juices and drinks by high-performance liquid chromatography. J Chromatogr A 977:89–96
Trifirò A, Saccani G, Gherardi S, Vicini E, Spotti E, Previdi MP, Ndagijimana M, Cavalli S, Reschiotto C (1997) Use of ion chromatography for monitoring microbial spoilage in the fruit juice industry. J Chromatogr A 770:243–252
Borges OP, Carvalho JS, Correia PR, Silva AP (2007) Lipid and fatty acid profiles of Castanea sativa Mill. Chestnuts of 17 native Portuguese cultivars. J Food Compos Anal 20:80–89
España MSA, Galdón BR, Romero CD, Rodríguez ER (2011) Fatty acid profile in varieties of chestnut fruits from Tenerife (Spain). CyTA J Food 9:77–81
Barreira JC, Casal S, Ferreira IC, Peres AM, Pereira JA, Oliveira MB (2012) Chemical characterization of chestnut cultivars from three consecutive years: chemometrics and contribution for authentication. Food Chem Toxicol 50:2311–2317
Acknowledgements
Teresa Delgado acknowledges the Fundação para a Ciência e Tecnologia (FCT) for the financial support through the PhD grant—SFRH/BD/82285/2011 and REQUIMTE through the UID/QUI/50006/2013 project. The authors are also grateful to the Foundation for Science and Technology (FCT, Portugal) and FEDER under Programme PT2020 for financial support to CIMO (UID/AGR/00690/2013).
Author information
Authors and Affiliations
Corresponding author
Ethics declarations
Conflict of interest
The authors declare that they have no conflict of interest.
Compliance with ethics requirements
This article does not contain any studies with human or animal subjects.
Rights and permissions
About this article
Cite this article
Delgado, T., Pereira, J.A., Ramalhosa, E. et al. Comparison of different drying methods on the chemical and sensory properties of chestnut (Castanea sativa M.) slices. Eur Food Res Technol 243, 1957–1971 (2017). https://doi.org/10.1007/s00217-017-2902-6
Received:
Revised:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s00217-017-2902-6