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| Titel: |
Composición química de cultivares locales de Castañas de Tenerife: l. Composición quimica y contenido de antioxidantes |
| Auteur: |
Díaz Romero, C. Hernández Suárez, M. Pérez González, L. M. Rodríguez Rodríguez, E.M. |
| Verschenen in: |
Ciencia y tecnologia alimentaria |
| Paginering: | Jaargang 5 (2006) nr. 3 pagina's 195-205 |
| Jaar: |
2006 |
| Inhoud: |
The effect of peeling methods and storage conditions on unstable physicochemical parameters was studied. Lossesof moisture, ascorbic acid, and phenolic compounds with hand peeled were lower than with heat peeled using microwave.A decrease of moisture, ascorbic acid and phenolic compounds was found after 60 days in refrigeration of whole chestnut,and only 3 days in refrigeration of previously homogenized chestnut. The weight and edible portion, moisture, starch, Brixdegree, total dietary fiber and non-soluble fiber, protein, ash, pH, acidity, ascorbic acid and total phenolic compounds, weredetermined in samples from 21 local cultivars in Tenerife island. Chestnut is mainly constituted by starch and sugars, andcontributes considerably to the intake of antioxidant compounds such as ascorbic acid and phenolic compounds, as well asfiber and minerals. Significant differences in mean values of the physicochemical parameters were observed among thevarieties of chestnuts analyzed. Besides, important differences in the mean values of moisture, starch, Brix degree, differentfractions of fiber and phenolic compounds were found according to the zone and municipality of the island. |
| Uitgever: |
Sociedad Mexicana de Nutrición y Tecnología de Alimentos (provided by DOAJ) |
| Bronbestand: |
Elektronische Wetenschappelijke Tijdschriften |
Details van artikel 5 van 9 gevonden artikelen
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