BIOCHEMICAL CHARACTERISTICS OF CHESTNUTS

Dida Iserliyska, Pavlina Paraskova, Petya Ivanova

Abstract


Chestnuts originating either from Bulgarian (Karlovo and Rozino) or international cultivars (Buffalo Queen, Lucent, Red Spanish и Skookuma) poses specific nutritional composition differentiating with high level of sugar, considerably high level of protein especially gluten, considerably low level of lipids and relatively high content of ascorbinic acid, Ca and Mg.

Full Text:

PDF

References


Кünsch U., S. Patrian, H. Conedera, M. Sassela, A. Jermini, M. Jelmini. Qualitätsanalysen an Tessiner Kastanien.1998, Agrarforschung, №5, 485-488.б

Monarca D., La meccanizzazione della raccolta delle castagne. Macchine e Motori agricoli, 1996, №4,24-31

Sacchetti G., G.Pinnavaia, E.Guidolin. Effects of extrusion temperature and feed composition on the functional, physical and rice-flour baset snack-like products. Food Research International, 2004, vol 37, №5, p.527-534.

Sacchetti P., P.Pitia, D. Mastrocola, G. Pinnavaia. Stability and Quality of traditional and innovative chestnut based products. Acta Horticultare, 2001, №4, 693-721


Refbacks

  • There are currently no refbacks.


In 2017 New knowledge Journal of science is financed by National Science Fund of Bulgaria