Bulent  Karadeniz, Ilkay  Koca, Nebahat  Sule Ustun, Umit  Serdar, Ahmet  Faik Koca, 
    Different Methods for Candied Chestnut Production,
    Journal of Food Technology,
    Volume 12,Issue 1,
    2014,
    Pages 20-24,
    ISSN 1684-8462,
    jftech.2014.20.24,
    (https://makhillpublications.co/view-article.php?doi=jftech.2014.20.24)
    Abstract: Turkey is the third largest producer of chestnuts. In Turkey, 
  chestnut fruits are widely consumed fresh as well as processed into candied 
  chestnut. The objective of this study was to determine the most suitable method 
  for candied chestnut production. For that purpose, eleven different methods 
  were tested. Fresh chestnuts were peeled and divided into three groups. First 
  group was held at -20°C overnight. Second group was 
  precooked at 121°C for 5 min without sugar syrup. The 
  third group received no pre-treatment. All samples were cooked at 121°C 
  for 10 min in 50°Bx sugar syrup and then cooked in sugar 
  syrups with different concentrations at 121°C for 10 
  min. All samples were evaluated for color and sensory properties which are important 
  quality attributes that affect consumer preference. The most suitable processing 
  steps were determined as: holding at -20°C overnight, 
  thawing, cooking in 50°Bx sugar syrup at 121°C 
  for 10 min and then cooking in 60°Bx sugar syrup at 
  121°C for 10 min. Taste, odor, texture and color properties 
  of the candied chestnuts produced according to the above mentioned processing 
  steps were found to be excellent.
    Keywords: Chestnut;candied chestnut;color;sensorial evaluation;thawing