Effects of different pretreatments on the physicochemical characteristics and quality criteria of chestnut (Castanea sativa Mill.) pickle: A new value-added product

摘要

Effects of roasting (80°C, 3 and 5 min) and boiling (chestnut to water 1:2 (w/w), 7 and9 min) pre-treatmentsand brine ratios (5% and 7%) on physicochemical and bioactiveproperties of firstly developed chestnut pickles were investigated. Dry matter andtotal acidity increased by pickling while pH and salt were decreased. Total, reducingsugars and starch of pickles ranged between 2.13–3.53,0.28–0.45,and 18.61–23.67g/100 g respectively. L*, b*, C*, and h° decreased in comparison to chesnut asa* displayed an increment. The highest phenolics were determined from the pickleproduced in 7% brine without any treatments (126.11 mg GAE/100 g dm) while thepickle produced in 7% brine by 5 min roasting had the highest antioxidant capacity(CUPRAC: 14.83, FRAP: 21.38 μmol TE/g dm). Usage of chestnut as a raw materialallowed designing of a sensorially accepted pickle additionally, roasting and salt ratiowere concluded as the key factors.