NDLI: Effect of hot air convective drying on the fatty acid and vitamin E composition of chestnut (Castanea sativa Mill.) slices

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European Food Research and Technology : Volume 242, Issue 7, July 2016

European Food Research and Technology : Volume 224

Effect of hot air convective drying on the fatty acid and vitamin E composition of chestnut (Castanea sativa Mill.) slices

Content Provider	Springer Nature Link
Author	Delgado, Teresa Pereira, José Alberto Ramalhosa, Elsa Casal, Susana
Copyright Year	2016
Abstract	The aim of the present work was to study the effect of hot-air drying on the quality of chestnut slices, regarding fatty acid and vitamin E composition. Chestnut slices of two varieties, Longal and Judia, were dried in a tray dryer at 50 °C, for 1, 2, 4, 6, 8 and 10 h. Concerning fatty acids, at beginning both varieties presented significant different contents in C16:0, C18:0, C18:1, C18:2cc, C20:0 and C20:1, being C18:2cc the most abundant. Concerning vitamin E, both varieties had similar γ- and δ-tocopherol contents; however, after 10 h of drying their concentrations decreased in Longal (19.2 and 14.4 %, respectively). It was also in slices of Longal variety that a significant decrease was observed in C18:0 (15.0 %), C18:1 (19.4 %), C20:0 (14.3 %) and C20:1 (11.1 %) after 10 h of drying, suggesting this variety to be a little more heat sensible than Judia. Even though some variation on lipid composition was observed along drying of chestnuts, the variety showed to have a higher effect than the drying process itself. Thus, hot air convective drying seems to be an interesting process to apply in the future to this nut in order to produce a healthy snack, not causing potential losses from a nutritional point of view.
Starting Page	1299
Ending Page	1306
Page Count	8
File Format	PDF
ISSN	14382377
Journal	European Food Research and Technology
Volume Number	242
Issue Number	8
e-ISSN	14382385
Language	English
Publisher	Springer Berlin Heidelberg
Publisher Date	2016-01-09
Publisher Place	Berlin, Heidelberg
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Chestnut fruits Castanea sativa Mill. Drying Fatty acids Vitamin E Food Science Analytical Chemistry Biotechnology Agriculture Forestry
Content Type	Text
Resource Type	Article
Subject	Industrial and Manufacturing Engineering Chemistry Biochemistry Food Science Biotechnology

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