Canning of water chestnut (Singhara) (Trapa bispinosa Roxb).

Rodrigues, R. and Agarwal, P. C. and Saha, N. K. (1964) Canning of water chestnut (Singhara) (Trapa bispinosa Roxb). Journal of Food Science and Technology , 1. pp. 28-31.

PDF JFST_1964_28-.pdf Restricted to Registered users only Download (166kB)

Abstract

Water chestnut, for canning can be graded by floatation method into three grades—under mature, mature and over mature. Mature nuts having 4 to 7 per cent starch are the most suitable for canning. The membrane lying below the pericarp and surrounding the cotyledons contains leucoanthocyanins and on canning, pink colour develops in the canned product. This could be eliminated by hand peeling of the whole nuts, followed by lyepeeling and trimming prior to canning. Canning in brine containing 2.85 per cent salt, 5 per cent sugar and 0.2 per cent citric acid, exhausting to can-centre temperature of 82°C and processing at H3.6°C for 45 minutes were found to be optimum conditions. Water chestnut canned in tomato sauce had a good taste but the nuts had to be softened prior to canning.

Item Type:	Article
Uncontrolled Keywords:	Water chestnut canning
Subjects:	600 Technology > 08 Food technology > 33 Nuts 600 Technology > 08 Food technology > 06 Preservation and Storage > 01 Canning
Divisions:	CFTRI Resource Centres > Lucknow
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	11 Mar 2009 06:14
Last Modified:	28 Dec 2011 09:43
URI:	http://ir.cftri.res.in/id/eprint/3268

Actions (login required)

View Item