In the present study, the textural changes induced in Chinese waterchestnuts by physical and chemical means were of prime concern. After being subjected to chemical and heat treatments, the corms were analyzed to relate the chemical changes with the physical changes in the corms. Chinese waterchestnuts were peeled, filled in cans with one hundred ml of various concentrations of hydrochloric acid and sodium hydroxide, and heated in the retort for one hour at 240°F (115.6°C). Distilled water was used for the control samples. Physical and chemical examinations followed, and the results of the texture measurements were compared with the chemical composition of the corms. A physical measurement of texture was obtained by using the Maryland Shear-press. The drained weights, total solids, alcohol insoluble solids, ash, total sugars, cellulose, starch, total pectins including three pectic fractions, phosphorus, calcium and potassium were determined. Measurements of pH, degrees Brix, and color intensity were made on the processed liquid. The results indicated the following conclusions: 1. Processing in both acid and alkali had a definite softening effect on the Chinese waterchestnut corm. 2. The highest correlation was obtained between texture (as measured by maximum force and total work) and cellulose in both the acid and alkali series. 3. The hydrolysis of cellulose and starch was more complete in the acid series. 4. A linear relationship existed between the pH of the acid series and texture. 5. The samples processed in acid showed more consistent trends than did the alkali processed samples. 6. There was a darkening in color as the concentration of both the acid and alkali increased. 7. The percentages of total solids and AIS showed a definite trend when compared with the texture measurements. 8. The relationship between firmness of the corms and the pectic substances in this study was a complex relationship due to the reactive nature of the pectic compounds. / Graduation date: 1964

El mercado objetivo del proyecto es la población de Lima metropolitana, en los NSE A, B y C. Asimismo, la demanda se ajustó con los resultados de la encuesta con la intención de compra de 60%. Con estas consideraciones la demanda estimada es de 575,551 frascos de mantequilla de castañas con chocolate al iniciar el proyecto con una oferta objetivo de 294,131 frascos el primer año y 575,551 para el quinto año de funcionamiento (último año). Los competidores actuales en el mercado limeño son la empresa Ferrero con el producto Nutella, Wong con su propia crema de avellanas (Producida por Wilhellm Reuss GmbH & Co. KG), Krüger Gruppe con el producto Pasta Nussa, Congra Food con el producto Peater Pan Peanut Butter, Tottus con su crema de avellanas (Producida por Nutkao S.R.L.) y finalmente la empresa peruana Unión con la mantequilla de maní Unión. / Trabajo de investigación