alexa Evaluation of Physical and Compositional Properties of
ISSN: 2157-7110

Journal of Food Processing & Technology
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Research Article

Evaluation of Physical and Compositional Properties of Horse-chestnut (Aesculus indica) Seed

Syed IR* Sukhcharn S and Saxena DC
Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, Punjab, India
Corresponding Author : Syed IR
Research Scholar
Department of Food Engineering and Technology
Sant Longowal Institute of Engineering and Technology
Longowal-148 106, Punjab, India
Tel: +91-95-011-855-63
E-mail: [email protected]
Received January 13, 2016; Accepted February 04, 2016; Published February 10, 2016
Citation:Syed IR, Sukhcharn S, Saxena DC (2016) Evaluation of Physical and Compositional Properties of Horse-chestnut (Aesculus indica) Seed. J Food Process Technol 7:561. doi:10.4172/2157-7110.1000561
Copyright: © 2016 Syed IR, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
 

Abstract

An investigation was carried out on the physical and compositional properties of Horse Chestnut seeds found in Kashmir valley, India. Physical properties such as seed shape and size, geometric and arithmetic mean diameter, sphericity, aspect ratio, bulk and true density, density ratio, porosity, angle of repose and static friction coefficient were determined. The average seed length, width and thickness were 4.7, 4.0 and 3.2 cm, respectively. Geometric and arithmetic mean diameter was 3.92 and 3.97 cm. Average sphericity and aspect ratio was 83.4 and 85.11%, respectively. The average true density, bulk density, density ratio and porosity of the variety was 1072 g/cm3, 518 g/ cm3, 48.32% and 51.68%, respectively. The mechanical property viz., angle of repose values obtained on plywood, mild steel, stainless steel and galvanized sheet were 22.3°, 20.3°, 18.3° and 22.79° for the seed variety. The coefficient of static friction obtained on plywood, mild steel, stainless steel and galvanized sheet were 0.54, 0.52, 0.51 and 0.52, respectively. The force required to break the seed was 328 N. Color and compositional analysis of the seed powder was conducted. The L, a and b value were found to be 92.07, 3.47 and 13.70 with a whiteness value of 83.78. The powder was having moisture (12.71%), protein (6.78%), fat (3.27%), ash (3.16%), fibre (6.34%) and carbohydrate (67.74%) with energy value of 327.51 cal/100 g.

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