Development of Innovative Candied Chestnuts from Three Chestnut Cultivars Grown in Portugal
Abstract
:1. Introduction
2. Materials and Methods
2.1. Chestnut Samples
2.2. Optimization of the Rehydration Process
2.3. Preparation of the Candied Chestnuts
- First essay: The rehydrated chestnuts were boiled during 15 min in a regular kitchen pan. In parallel, a syrup was prepared by boiling a mixture with 50% of sugar and 50% of water (m/m). Once the syrup is boiling the chestnuts were added and boiled for 2 min in the syrup. The chestnuts were left to stand in the syrup during the night (approximately 10 h). This procedure was repeated three consecutive days.
- Second essay: Because the normal cooking produced chestnuts which were too hard, the candied chestnuts obtained were too hard. Although possessing a pleasant sweet taste on the surface, the texture was not correct and much too hard. To compensate for this unacceptable texture, the cooking time was increased from 15 min to 30 min. Unfortunately, this did not change the texture of the products enough. Indeed, it was expected that with a longer cooking time the chestnuts would be saturated with water and therefore softer.
- Third essay: It was decided to change the soakings in the syrup. First day: put the chestnuts in a syrup with 25% sugar, boil the syrup with the chestnuts for 15 min in the morning and repeat the operation in the afternoon. Second day: repeat the procedure of the previous day but with a different concentration of sugar in the syrup: 50% sugar. These changes allowed the chestnuts to have a sweet taste on the surface and inside. However, the texture was not yet ideal.
- Fourth essay: In this attempt the soaking time in the syrup was increased from 15 min to 30 min for all steps. However, once again this change did not have a conclusive effect on texture.
- Fifth essay (FINAL): Analysing the previous results, it was concluded that with all attempts the chestnuts were always too hard, so it was hypothesized that cooking the chestnuts under pressure might give the desired texture. Hence, first the chestnuts were pressure cooked for 1 h, but the results showed they were much too soft and very brittle, losing their integrity. Because the chestnuts were unusable, the next test was conducted with a 30-min pressure cooking time. The chestnuts were a little more cohesive, but were still too fragile. Therefore, the optimal cooking time was established at 15 min in a pressure pan. At the end of this time duration, the chestnuts had an ideal texture, and had the appearance of properly cooked chestnuts.
2.4. Analyses of the Chemical Components
2.5. Evaluation of Colour
2.6. Evaluation of Texture
2.6.1. Cutting Test
2.6.2. Compression Test (TPA—Texture Profile Analysis)
2.7. Statistical Analysis
3. Results and Discussion
3.1. Rehydration
3.2. Colour
3.3. Texture
3.4. Chemical Composition and Nutritional Value
4. Conclusions
Author Contributions
Funding
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
- Borges, O.; Gonçalves, B.; Carvalho, J.L.S.; Correia, P.; Silva, A.P. Nutritional Quality of Chestnut (Castanea Sativa Mill.) Cultivars from Portugal. Food Chem. 2008, 106, 976–984. [Google Scholar] [CrossRef]
- Barreira, J.C.M.; Casal, S.; Ferreira, I.C.F.R.; Oliveira, M.B.P.P.; Pereira, J.A. Nutritional, Fatty Acid and Triacylglycerol Profiles of Castanea Sativa Mill. Cultivars: A Compositional and Chemometric Approach. J. Agric. Food Chem. 2009, 57, 2836–2842. [Google Scholar] [CrossRef] [PubMed]
- Borges, O.P.; Carvalho, J.; Correia, P.; Silva, A.P. Lipid and Fatty Acid Profiles of Castanea Sativa Mill. Chestnuts of 17 Native Portuguese Cultivars. J. Food Compos. Anal. 2007, 20, 80–89. [Google Scholar] [CrossRef]
- Choupina, A. Nutritional and Health Potential of European Chestnut Potencial Nutricional e de Saúde Da Castanha Europeia. Rev. De Cienc. Agrar. 2019, 42, 801–807. [Google Scholar] [CrossRef]
- De Vasconcelos, M.C.; Bennett, R.N.; Rosa, E.A.; Ferreira-Cardoso, J.V. Composition of European Chestnut (Castanea Sativa Mill.) and Association with Health Effects: Fresh and Processed Products. J. Sci. Food Agric. 2010, 90, 1578–1589. [Google Scholar] [CrossRef]
- Attanasio, G.; Cinquanta, L.; Albanese, D.; Matteo, M.D. Effects of Drying Temperatures on Physico-Chemical Properties of Dried and Rehydrated Chestnuts (Castanea Sativa). Food Chem. 2004, 88, 583–590. [Google Scholar] [CrossRef]
- Massantini, R.; Moscetti, R.; Frangipane, M.T. Evaluating Progress of Chestnut Quality: A Review of Recent Developments. Trends Food Sci. Technol. 2021, 113, 245–254. [Google Scholar] [CrossRef]
- Poljak, I.; Vahčić, N.; Vidaković, A.; Tumpa, K.; Žarković, I.; Idžojtić, M. Traditional Sweet Chestnut and Hybrid Varieties: Chemical Composition, Morphometric and Qualitative Nut Characteristics. Agronomy 2021, 11, 516. [Google Scholar] [CrossRef]
- Moreira, R.; Chenlo, F.; Chaguri, L.; Fernandes, C. Water Absorption, Texture, and Color Kinetics of Air-Dried Chestnuts during Rehydration. J. Food Eng. 2008, 86, 584–594. [Google Scholar] [CrossRef]
- Gounga, M.E.; Xu, S.; Wang, Z. Nutritional and Microbiological Evaluations of Chocolate-Coated Chinese Chestnut (Castanea Mollissima) Fruit for Commercial Use. J. Zhejiang Univ. Sci. B 2008, 9, 675–683. [Google Scholar] [CrossRef] [Green Version]
- Comba, L.; Gay, P.; Piccarolo, P.; Ricauda Aimonino, D. Thermal processes in the candy process of chestnut. Acta Hortic. 2010, 866, 587–594. [Google Scholar] [CrossRef]
- Candal, C.; Mutlu, C.; Tontul, S.A.; Erbas, M. The Stages of Candied Chestnut Production and the Influence of the Sorbitol Used on Their Properties. Qual. Assur. Saf. Crop. Foods 2018, 10, 351–360. [Google Scholar] [CrossRef]
- VALORCAST—Valorização Da Castanha e Optimização Da Sua Comercialização. Available online: https://ec.europa.eu/eip/agriculture/en/find-connect/projects/valorcast-valoriza%C3%A7%C3%A3o-da-castanha-e-optimiza%C3%A7%C3%A3o-da (accessed on 17 February 2022).
- Costa, R.; Ribeiro, C.; Valdiviesso, T.; Afonso, S.; Costa, R.; Borges, O.; Carvalho, J.S.; Costa, H.A.; Assunção, A.; Fonseca, L.; et al. Variedades de Castanha Das Regiões Centro e Norte de Portugal; Instituto Nacional dos Recursos Biológicos: Oeiras, Portugal, 2008. [Google Scholar]
- AOAC. Official Methods of Analysis of AOAC International, 21st ed.; Association of Official Analytical Chemists: Rockville, MD, USA, 2019. [Google Scholar]
- Brochard, M.; Correia, P.; Barroca, M.J.; Guiné, R.P.F. Development of a New Pasta Product by the Incorporation of Chestnut Flour and Bee Pollen. Appl. Sci. 2021, 11, 6617. [Google Scholar] [CrossRef]
- Guiné, R.; Matos, S.; Gonçalves, C.; da Costa, D.V.T.; Mendes, M.; Gonçalves, F. Modeling the Influence of Production and Storage Conditions on the Blueberry Quality. Agric. Eng. Int. 2018, 20, 226–238. [Google Scholar]
- Guiné, R.P.F.; Barroca, M.J. Mass Transfer Properties for the Drying of Pears. In Transactions on Engineering Technologies; Springer: New York, NY, USA, 2014; pp. 271–280. [Google Scholar]
- Cruz, A.C.; Guiné, R.P.F.; Gonçalves, J.C. Drying Kinetics and Product Quality for Convective Drying of Apples (Cvs. Golden Delicious and Granny Smith). Int. J. Fruit Sci. 2015, 15, 54–78. [Google Scholar] [CrossRef]
- Barroca, M.J.; Guiné, R.P.F.; Calado, A.R.P.; Correia, P.M.R.; Mendes, M. Artificial Neural Network Modelling of the Chemical Composition of Carrots Submitted to Different Pre-Drying Treatments. Food Meas. 2017, 11, 1815–1826. [Google Scholar] [CrossRef]
- Guiné, R.; Correia, P.; Correia, A. Avaliação Comparativa de Queijos Portugueses de Cabra e Ovelha. Millenium J. Educ. Technol. Health 2016, 49, 111–130. [Google Scholar]
- Guiné, R.P.F. Food Drying and Dehydration: Technology and Effect on Food Properties; LAP Lambert Academic Publishing GmbH & Co.: Saarbrücken, Germany, 2015. [Google Scholar]
- Li, E.; Cao, P.; Cao, W.; Li, C. Relations between Starch Fine Molecular Structures with Gelatinization Property under Different Moisture Content. Carbohydr. Polym. 2022, 278, 118955. [Google Scholar] [CrossRef]
- Li, Q.; Li, C.; Li, E.; Gilbert, R.G.; Xu, B. Molecular Explanation of Wheat Starch Physicochemical Properties Related to Noodle Eating Quality. Food Hydrocoll. 2020, 108, 106035. [Google Scholar] [CrossRef]
- Ye, B.; Chen, J.; Ye, H.; Zhang, Y.; Yang, Q.; Yu, H.; Fu, L.; Wang, Y. Development of a Time—Temperature Indicator Based on Maillard Reaction for Visually Monitoring the Freshness of Mackerel. Food Chem. 2022, 373, 131448. [Google Scholar] [CrossRef]
- Kaveh, M.; Golpour, I.; Gonçalves, J.C.; Ghafouri, S.; Guiné, R. Determination of Drying Kinetics, Specific Energy Consumption, Shrinkage, and Colour Properties of Pomegranate Arils Submitted to Microwave and Convective Drying. Open Agric. 2021, 6, 230–242. [Google Scholar] [CrossRef]
- Barroca, M.J.; Guiné, R.P.F.; Amado, A.M.; Ressurreição, S.; da Silva, A.M.; Marques, M.P.M.; de Carvalho, L.A.E.B. The Drying Process of Sarcocornia Perennis: Impact on Nutritional and Physico-Chemical Properties. J. Food Sci. Technol. 2020, 57, 4443–4458. [Google Scholar] [CrossRef] [PubMed]
- Ferrão, A.C.; Guiné, R.; Correia, T.; Rodrigues, R. Analysis of Drying Kinetics of Eggplant through Thin Layer Models and Evaluation of Texture and Colour Properties. Chem. Res. J. 2019, 4, 24–32. [Google Scholar]
- Guiné, R. Variation of Physical Properties of Fruits with Drying and Kinetic Study. Life Sci. Press 2018, 1, 40–47. [Google Scholar] [CrossRef]
- Njintang, Y.N.; Mbofung, C.M.F. Development of Taro (Colocasia Esculenta (L.) Schott) Flour as an Ingredient for Food Processing: Effect of Gelatinisation and Drying Temperature on the Dehydration Kinetics and Colour of Flour. J. Food Eng. 2003, 58, 259–265. [Google Scholar] [CrossRef]
- Kan, X.; Chen, G.; Zhou, W.; Zeng, X. Application of Protein-Polysaccharide Maillard Conjugates as Emulsifiers: Source, Preparation and Functional Properties. Food Res. Int. 2021, 150, 110740. [Google Scholar] [CrossRef]
- Lee, J.; Roux, S.; Le Roux, E.; Keller, S.; Rega, B.; Bonazzi, C. Unravelling Caramelization and Maillard Reactions in Glucose and Glucose + Leucine Model Cakes: Formation and Degradation Kinetics of Precursors, α-Dicarbonyl Intermediates and Furanic Compounds during Baking. Food Chem. 2022, 376, 131917. [Google Scholar] [CrossRef] [PubMed]
- Kan, L.; Li, Q.; Xie, S.; Hu, J.; Wu, Y.; Ouyang, J. Effect of Thermal Processing on the Physicochemical Properties of Chestnut Starch and Textural Profile of Chestnut Kernel. Carbohydr. Polym. 2016, 151, 614–623. [Google Scholar] [CrossRef]
- Zhang, Y.; Li, G.; Wu, Y.; Yang, Z.; Ouyang, J. Influence of Amylose on the Pasting and Gel Texture Properties of Chestnut Starch during Thermal Processing. Food Chem. 2019, 294, 378–383. [Google Scholar] [CrossRef]
Components | Martainha | Longal | Judia |
---|---|---|---|
Macro components (g/100 g d.m.) * | |||
Total sugars | 37.3 ± 1.1 | 38.8 ± 1.6 | 31.5 ± 1.8 |
Ash | 1.8 ± 0.1 | 1.7 ± 0.0 | 1.7 ± 0.1 |
Fat | 2.4 ± 0.2 | 2.7 ± 0.2 | 3.4 ± 0.1 |
Protein | 4.9 ± 0.6 | 5.3 ± 0.4 | 5.6 ± 0.5 |
Fibre | 3.9 ± 0.2 | 3.4 ± 0.1 | 3.3 ± 0.1 |
Starch | 39.3 ± 2.3 | 38.5 ± 1.1 | 39.5 ± 1.7 |
Vitamins (mg/100 g d.m.) * | |||
Thiamine (B1) | 1.19 ± 0.03 | 0.75 ± 0.07 | 1.13 ± 0.09 |
Riboflavin (B2) | 0.26 ± 0.02 | 0.45 ± 0.01 | 0.37 ± 0.02 |
Niacin (B3) | 4.18 ± 0.09 | 5.6 ± 0.03 | 5.40 ± 0.04 |
Ascorbic acid (Vit. C) | 121.0 ± 0.0 | 104.0 ± 0.1 | 111.0 ± 0.4 |
Moisture Content (g/100 g) | Martainha | Longal | Judia |
---|---|---|---|
In natura (before convective drying) 1 | 60.03 ± 0.73 a | 59.71 ± 1.05 a | 60.96 ± 0.12 a |
After drying 1 | 6.00 ± 0.62 ab | 6.44 ± 0.98 a | 5.36 ± 0.32 b |
After rehydration 1 | 47.63 ± 1.98 a | 47.52 ± 2.04 a | 48.01 ± 2.10 a |
After cooking 1 | 62.10 ± 2.24 a | 61.85 ± 2.17 a | 62.45 ± 1.87 a |
After syrup treatment 1 | 54.11 ± 1.67 a | 55.61 ± 1.98 a | 54.57 ± 2.04 a |
Drying loss (%) 2 | 90.0 | 89.2 | 91.2 |
Hydration ratio (%) 3 | 79.3 | 79.6 | 78.8 |
Cooking gain (%) 4 | 130.4 | 130.2 | 130.1 |
Textural Parameters | L* | a* | b* | ΔE 1 |
---|---|---|---|---|
In natura | 62.31 ± 4.22 a | 7.35 ± 1.61 b | 34.83 ± 2.50 a | - |
Dried | 36.71 ± 5.16 e | 14.98 ± 3.74 a | 26.48 ± 5.44 c | 27.99 |
Hydrated | 56.98 ± 3.50 b | 4.03 ± 1.25 c | 26.04 ± 3.51 c | 10.46 |
Boiled 15 min | 57.55 ± 4.82 b | 4.21 ± 1.42 c | 27.12 ± 3.41 bc | 9.59 |
Boiled 30 min | 58.14 ± 5.52 b | 4.42 ± 0.89 c | 29.14 ± 2.99 b | 7.64 |
Pressure cooked 1 h | 54.71 ± 4.66 c | 4.10 ± 2.06 c | 26.88 ± 4.18 b | 11.47 |
Pressure cooked 30 min | 55.43 ± 6.73 bc | 4.13 ± 1.65 c | 27.04 ± 3.74 b | 10.89 |
Pressure cooked 15 min | 54.16 ± 6.48 c | 3.95 ± 1.63 c | 25.88 ± 3.81 c | 12.58 |
Candied | 42.79 ± 4.95 b | 8.07 ± 2.02 b | 24.79 ± 4.26 d | 21.96 |
Textural Parameters | In Natura | Dried | Hydrated | Cooked | Candied | ||||
---|---|---|---|---|---|---|---|---|---|
Boiled 15 min | Boiled 30 min | Pressure 1 h | Pressure 30 min | Pressure 15 mim | |||||
Cut test | |||||||||
Firmness (N) 1 | 152.04 ± 12.04 b | 185.64 ± 10.21 a | 116.91 ± 7.86 c | 64.08 ± 7.23 d | 59.16 ± 5.42 d | 3.61 ± 1.40 h | 6.07 ± 0.36 g | 15.16 ± 1.14 e | 10.41 ± 3.09 f |
Stickiness (N) 1 | −0.51 ± 0.30 a | −0.23 ± 0.12 a | −1.74 ± 0.41 b | −1.75 ± 0.24 b | −2.03 ± 0.23 c | −2.63 ± 0.11 c | −2.40 ± 0.14 c | −2.28 ± 0.12 c | −4.99 ± 0.18 d |
Adhesiveness (N) 1 | −2.07 ± 0.81 a | −1.77 ± 0.49 a | −6.66 ± 0.56 b | −14.32 ± 1.16 e | −14.77 ± 0.93 e | −15.20 ± 1.33 e | −12.8 ± 0.85 d | −9.48 ± 2.81 c | −23.59 ± 0.51 f |
Compression test | |||||||||
Hardness (N) 1 | 375.42 ± 24.12 b | 451.57 ± 19.24 a | 128.39 ± 9.97 c | 80.54 ± 6.41 d | 62.04 ± 4.85 e | 12.32 ± 2.74 h | 12.75 ± 1.84 h | 19.25 ± 3.99 f | 15.81 ± 3.94 g |
Springiness (%) 1 | 45.78 ± 4.85 c | 44.26 ± 6.71 c | 71.29 ± 5.41 a | 55.46 ± 8.12 b | 56.41 ± 4.52 b | 57.21 ± 2.84 b | 55.41 ± 6.12 b | 54.71 ± 9.14 b | 48.26 ± 4.27 c |
Resilience (%) 1 | 32.12 ± 1.25 a | 29.58 ± 1.46 b | 21.24 ± 0.54 d | 25.69 ± 4.12 c | 23.54 ± 3.17 c | 26.51 ± 2.74 c | 26.98 ± 5.12 c | 25.89 ± 3.85 c | 27.25 ± 4.58 c |
Cohesiveness (%) 1 | 21.54 ± 4.95 c | 23.71 ± 4.78 c | 58.43 ± 7.52 a | 25.41 ± 5.71 c | 24.78 ± 6.11 c | 26.43 ± 5.55 c | 27.23 ± 2.48 b | 25.95 ± 5.48 c | 29.41 ± 5.88 b |
Chewiness (N) 1 | 35.43 ± 4.72 b | 47.63 ± 5.66 a | 33.36 ± 4.62 b | 11.05 ± 3.41 c | 8.33 ± 1.77 d | 1.78 ± 0.09 e | 1.92 ± 0.44 e | 1.25 ± 0.87 e | 2.09 ± 0.56 e |
Composition | Candied Martainha 1 | Candied Longal 1 | Candied Judia 1 |
---|---|---|---|
Moisture 2 | 52.70 ± 0.14 c | 53.17 ± 0.30 b | 54.23 ± 0.57 a |
Carbohydrates 2 | 41.90 ± 1.27 ab (88.58) | 41.65 ± 0.49 b (88.94) | 42.05 ± 0.78 a (91.87) |
Ash 2 | 0.84 ± 0.14 b (1.78) | 0.93 ± 0.02 a (1.98) | 0.36 ± 0.15 c (0.78) |
Fat 2 | 0.45 ± 0.07 b (0.95) | 0.74 ± 0.16 a (1.58) | 0.40 ± 0.00 c (0.87) |
Protein 2 | 4.50 ± 0.28 a (9.51) | 3.85 ± 0.49 b (8.22) | 3.00 ± 1.41 b (6.55) |
Energy (kcal/100 g) | 190 | 189 | 184 |
Energy (J/100 g) | 794 | 790 | 769 |
Publisher’s Note: MDPI stays neutral with regard to jurisdictional claims in published maps and institutional affiliations. |
© 2022 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
Share and Cite
Foucher, L.; Barroca, M.J.; Dulyanska, Y.; Correia, P.M.R.; Guiné, R.P.F. Development of Innovative Candied Chestnuts from Three Chestnut Cultivars Grown in Portugal. Foods 2022, 11, 917. https://doi.org/10.3390/foods11070917
Foucher L, Barroca MJ, Dulyanska Y, Correia PMR, Guiné RPF. Development of Innovative Candied Chestnuts from Three Chestnut Cultivars Grown in Portugal. Foods. 2022; 11(7):917. https://doi.org/10.3390/foods11070917
Chicago/Turabian StyleFoucher, Laure, Maria João Barroca, Yuliya Dulyanska, Paula M. R. Correia, and Raquel P. F. Guiné. 2022. "Development of Innovative Candied Chestnuts from Three Chestnut Cultivars Grown in Portugal" Foods 11, no. 7: 917. https://doi.org/10.3390/foods11070917