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

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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Bibliographic Details
Main Authors: Idrees Ahmed Wani, Humaira Hamid, Afshan Mumtaz Hamdani, Adil Gani, Bilal Ahmad Ashwar
Format: Article
Language:English
Published: Elsevier 2017-07-01
Series:Journal of Advanced Research
Subjects:
Sweet chestnut
Physicochemical
Functional
Antioxidant
Roasting
Online Access:http://www.sciencedirect.com/science/article/pii/S2090123217300565

Internet

http://www.sciencedirect.com/science/article/pii/S2090123217300565

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