Naslov
Influence of storage conditions and heat treatment on digestibility of starch in chestnut

Autori
Ačkar, Đurđica ; Mujić, Ibrahim ; Šubarić, Drago ; Babić, Jurislav ; Alibabić, Vildana ; Nedić Tiban, Nela ; Kopjar, Mirela

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
Book of Abstracts - 3rd Central European Congress on Food / Iotzev, Alexander ; Fikiin, Konstantin ; Shivarov, Georgi - Sofija : CEFood, 2006, 183-183

Skup
3rd Central European Congress on Food

Mjesto i datum
Sofija, Bugarska, 22.05.2006. - 24.05.2006

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
chestnut; storage; resistant starch; digestability

Sažetak
Chestnut is fruit that is, unlike other nuts, low in fat and protein content but high in carbohydrate, mainly starch. An average content of starch is between 56.74g and 81.7g per 100g of dry matter (d.m.). Depending on chestnut variety and storage conditions, chestnuts also contain certain amount of resistant starch (RS), fraction of dietary starch, which escapes digestion in the small intestine. RS evokes great interest in recent years due to its health benefits and product improvement. During storage and processing of chestnut, severe changes of carbohydrate occur, mainly on starch. The aim of this work is to evaluate the influence of storage conditions (4 °C ; 20 °C ; -18 °C, during 2 months storage period) and cooking (60, 80 and 100 °C) on digestibility of starch. Castanea sativa grown in northwestern part of Bosnia was used as research material. The results showed that storage conditions have great influence on RS and overall starch content of chestnut, with major changes during storage at 20 °C. RS content decreases during cooking, with major changes during cooking at 100 °C (2.2825g/100g d.m. compared to 27.2961g/100g d.m. of raw chestnut).

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

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