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Physico-chemical, rheological and antioxidant properties of sweet chestnut (Castanea sativa Mill.) as affected by pan and microwave roasting

Sweet chestnut (Castanea sativa Mill.) belongs to the family Fagaceae and sub family Castaneoideae. Bioactive components such as tannins are present in sweet chestnut in high proportion giving astringent bitter taste and reducing their palatability. Roasting reduces the anti-nutritional factors in c...

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Autores principales: Wani, Idrees Ahmed, Hamid, Humaira, Hamdani, Afshan Mumtaz, Gani, Adil, Ashwar, Bilal Ahmad
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2017
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5470552/
https://www.ncbi.nlm.nih.gov/pubmed/28649458
http://dx.doi.org/10.1016/j.jare.2017.05.005
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author Wani, Idrees Ahmed
Hamid, Humaira
Hamdani, Afshan Mumtaz
Gani, Adil
Ashwar, Bilal Ahmad
author_facet Wani, Idrees Ahmed
Hamid, Humaira
Hamdani, Afshan Mumtaz
Gani, Adil
Ashwar, Bilal Ahmad
author_sort Wani, Idrees Ahmed
collection PubMed
description Sweet chestnut (Castanea sativa Mill.) belongs to the family Fagaceae and sub family Castaneoideae. Bioactive components such as tannins are present in sweet chestnut in high proportion giving astringent bitter taste and reducing their palatability. Roasting reduces the anti-nutritional factors in chestnut. This study was conducted to compare the effects of pan and microwave roasting on physicochemical, functional, rheological and antioxidant properties of sweet chestnut. Antioxidant activity was determined using DPPH inhibition activity, reducing power, and total phenolic content. Structural analysis was carried out using FT-IR analysis. Protein, fat, and ash contents displayed insignificant (P > 0.05) variations. “L” value decreased from 90.66 to 81.43, whereas, “a” and “b” values increased from 0.02 to 0.90 and 11.99 to 20.5, respectively, upon roasting. Significant (P < 0.05) increase in water absorption capacity (1.32–3.39 g/g), oil absorption capacity (1.22–1.63 g/g), and antioxidant properties was observed following roasting. Flour obtained from roasted chestnuts exhibited a significant decrease in light transmittance, foaming, and pasting properties. Higher gelatinization temperatures and lower enthalpies were reported in microwave and pan roasted chestnut flours. Roasting also reduced the viscoelastic behavior of native sweet chestnut and changed the transmittance of identical functional groups as revealed by FT-IR analysis.
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spelling pubmed-54705522017-06-23 Physico-chemical, rheological and antioxidant properties of sweet chestnut (Castanea sativa Mill.) as affected by pan and microwave roasting Wani, Idrees Ahmed Hamid, Humaira Hamdani, Afshan Mumtaz Gani, Adil Ashwar, Bilal Ahmad J Adv Res Original Article Sweet chestnut (Castanea sativa Mill.) belongs to the family Fagaceae and sub family Castaneoideae. Bioactive components such as tannins are present in sweet chestnut in high proportion giving astringent bitter taste and reducing their palatability. Roasting reduces the anti-nutritional factors in chestnut. This study was conducted to compare the effects of pan and microwave roasting on physicochemical, functional, rheological and antioxidant properties of sweet chestnut. Antioxidant activity was determined using DPPH inhibition activity, reducing power, and total phenolic content. Structural analysis was carried out using FT-IR analysis. Protein, fat, and ash contents displayed insignificant (P > 0.05) variations. “L” value decreased from 90.66 to 81.43, whereas, “a” and “b” values increased from 0.02 to 0.90 and 11.99 to 20.5, respectively, upon roasting. Significant (P < 0.05) increase in water absorption capacity (1.32–3.39 g/g), oil absorption capacity (1.22–1.63 g/g), and antioxidant properties was observed following roasting. Flour obtained from roasted chestnuts exhibited a significant decrease in light transmittance, foaming, and pasting properties. Higher gelatinization temperatures and lower enthalpies were reported in microwave and pan roasted chestnut flours. Roasting also reduced the viscoelastic behavior of native sweet chestnut and changed the transmittance of identical functional groups as revealed by FT-IR analysis. Elsevier 2017-07 2017-05-16 /pmc/articles/PMC5470552/ /pubmed/28649458 http://dx.doi.org/10.1016/j.jare.2017.05.005 Text en © 2017 Production and hosting by Elsevier B.V. on behalf of Cairo University. https://creativecommons.org/licenses/by-nc-nd/4.0/This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
spellingShingle Original Article
Wani, Idrees Ahmed
Hamid, Humaira
Hamdani, Afshan Mumtaz
Gani, Adil
Ashwar, Bilal Ahmad
Physico-chemical, rheological and antioxidant properties of sweet chestnut (Castanea sativa Mill.) as affected by pan and microwave roasting
title Physico-chemical, rheological and antioxidant properties of sweet chestnut (Castanea sativa Mill.) as affected by pan and microwave roasting
title_full Physico-chemical, rheological and antioxidant properties of sweet chestnut (Castanea sativa Mill.) as affected by pan and microwave roasting
title_fullStr Physico-chemical, rheological and antioxidant properties of sweet chestnut (Castanea sativa Mill.) as affected by pan and microwave roasting
title_full_unstemmed Physico-chemical, rheological and antioxidant properties of sweet chestnut (Castanea sativa Mill.) as affected by pan and microwave roasting
title_short Physico-chemical, rheological and antioxidant properties of sweet chestnut (Castanea sativa Mill.) as affected by pan and microwave roasting
title_sort physico-chemical, rheological and antioxidant properties of sweet chestnut (castanea sativa mill.) as affected by pan and microwave roasting
topic Original Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5470552/
https://www.ncbi.nlm.nih.gov/pubmed/28649458
http://dx.doi.org/10.1016/j.jare.2017.05.005
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