Record Details

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

IR@CSIR-CFTRI

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Relation http://ir.cftri.com/3268/
JFST-14-64
 
Title Canning of water chestnut (Singhara) (Trapa bispinosa Roxb).
 
Creator Rodrigues, R.
Agarwal, P. C.
Saha, N. K.
 
Subject 33 Nuts
01 Canning
 
Description 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.
 
Date 1964
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
Rights —
 
Identifier http://ir.cftri.com/3268/1/JFST_1964_28-.pdf
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.