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Effect of Processing on Quality Attributes of Chestnut

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Abstract

Chestnut (Castanea spp.) is an important food crop mostly cultivated in Asia, America, and southern Europe. Understanding the effect of diverse processing operations on the quality of chestnut is critical for better utilisation of this crop. Chestnuts of Castanea sativa and Castanea molissima have been subjected to roasting, boiling, drying, osmotic dehydration, γ-irradiation, electron beam irradiation, radio frequency treatment, storage, extrusion, and candying. These processing operations make the chestnut palatable, increase the shelf life, and improve the quality. This mini-review summarises the influence of processing steps on diverse quality attributes of chestnut and provides suggestions to better process chestnut for quality improvement.

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  1. School of Chemical Sciences, University of Auckland, Private Bag 92019, Auckland, 1142, New Zealand

    Fan Zhu

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Zhu, F. Effect of Processing on Quality Attributes of Chestnut. Food Bioprocess Technol 9, 1429–1443 (2016). https://doi.org/10.1007/s11947-016-1749-3

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