Effects of typical hot processing on the quality of chestnut

Authors

ZHOU Kui, Agro-Food Science and Technology Research Institute, Guangxi Academy of AgriculturalSciences, Naning, Guangxi 530007 , China ；Guangxi Key Laboratory of Fruits and VegetablesStorage-processing Technology, Naning, Guangxi 530007 , China
LI Ming-juan, Agro-Food Science and Technology Research Institute, Guangxi Academy of AgriculturalSciences, Naning, Guangxi 530007 , China ；Guangxi Key Laboratory of Fruits and VegetablesStorage-processing Technology, Naning, Guangxi 530007 , China
ZHANG Ya-yuan, Agro-Food Science and Technology Research Institute, Guangxi Academy of AgriculturalSciences, Naning, Guangxi 530007 , China ；Guangxi Key Laboratory of Fruits and VegetablesStorage-processing Technology, Naning, Guangxi 530007 , China
ZHOU Qing, Agro-Food Science and Technology Research Institute, Guangxi Academy of AgriculturalSciences, Naning, Guangxi 530007 , China ；Guangxi Key Laboratory of Fruits and VegetablesStorage-processing Technology, Naning, Guangxi 530007 , China

Abstract

Objective: This study aimed to explore the appropriate cooking method of chestnut. Methods: Nine kinds of thermal treatment on the quality of chestnut were compared. The thermal treatment included chestnut fruit (roasting, cooking without water under normal-pressure, cooking within water under normal-pressure, cooking without water under high-pressure, cooking within water under high-pressure) and chestnut kernel (cooking without water under normal-pressure, cooking within water under normal-pressure, cooking without water under high-pressure, cooking within water under high-pressure). Results: The content of starch and polyphenols in chestnut were decreased by the nine kinds of thermal treatment, while the amylose content increased. Compared with the shelling method, the ripening method of chestnut with shell was a more effective processing to retain polyphenols. The content of soluble sugar in chestnut fruit by cooking without water under normal-pressure was the highest (125.187 μg/mg), and the sweetness value was the highest (121.53), with the highest SRC score of 71.97. The moisture content of roasted chestnut fruit was the lowest (36.69%), and the hardness was the highest (8.9 N), with the lowest texture score of 2.02. Conclusion: The chestnut fruit by cooking without water under normal-pressure can be used as a suitable processing method to be eaten.

Publication Date

12-15-2022

First Page

190

Last Page

197,211

DOI

10.13652/j.spjx.1003.5788.2022.80224

Recommended Citation

Kui, ZHOU; Ming-juan, LI; Ya-yuan, ZHANG; and Qing, ZHOU (2022) "Effects of typical hot processing on the quality of chestnut," Food and Machinery: Vol. 38: Iss. 11, Article 31.
DOI: 10.13652/j.spjx.1003.5788.2022.80224
Available at: https://www.ifoodmm.cn/journal/vol38/iss11/31

References

[1] 曹尚银,孙其宝.中国板栗地方品种图志[M].北京:中国林业出版社,2018:13.CAO S Y,SUN Q B.Local cultivars of Chinese chestnut[M].Beijing:China Forestry Press,2018:13.
[2] 张子敬.预处理和蒸煮方式对红米品质和储藏特性影响的研究[D].无锡:江南大学,2021:4.ZHANG Z J.Study on the effect of pretreatment and cooking methods on quality and storage characteristics of red rice[D].Wuxi:Jiangnan University,2021:4.
[3] LI Q,SHI X H,ZHAO Q J,et al.Effect of cooking methods on nutritional quality and volatile compounds of Chinese chestnut(Castanea mollissima Blume)[J].Food Chemistry,2016,201:80-86.
[4] 李琳玲,黄兵杰,程华,等.几种常见加工方式对“罗田油栗”抗性淀粉及主要营养物质含量变化的影响[J].北方园艺,2018(8):129-133.LI L L,HUANG B J,CHENG H,et al.Effect of several common processing methods on content changes of resistant starch and main nutrients of 'Luotian chestnut'[J].Northern Horticulture,2018(8):129-133.
[5] 阚黎娜.我国六个产地板栗差别及热加工对其品质的影响[D].北京:北京林业大学,2018:69.KAN L N.Quality differentiation of chestnut from six different origins in China and effect of thermal processing on their quality[D].Beijing:Beijing Forestry University,2018:69.
[6] JAIN N K,ROY I.Effect of trehalose on protein structure[J].Protein Science,2009,18(1):24-36.
[7] 王镜岩.生物化学[M].北京:高等教育出版社,2002:15.WANG J Y.Biochemistry[M].Beijing:Higher Education Press,2002:15.
[8] 陈晨,胡文忠,田沛源,等.超声辅助提取香蕉皮多酚工艺优化及其抗氧化性的分析[J].食品科学,2014,35(2):12-17.CHEN C,HU W Z,TIAN P Y,et al.Optimization of ultrasonic-assisted extraction of polyphenols from banana peel and their antioxidant activity[J].Food Science,2014,35(2):12-17.
[9] 赵晓珍.储存条件和熟化处理对两种芋梗品质的影响及芋梗提取物的抗氧化活性研究[D].扬州:扬州大学,2017:47.ZHAO X Z.Changes of storage conditions and cooking treatments on the quality of two kinds of dasheen petiole and the antioxidant activity of their extracts[D].Yangzhou:Yangzhou University,2017:47.
[10] 李瑞,陆斌,刘云,等.云南17种核桃仁氨基酸组成分析及营养价值[J].食品与机械,2019,35(1):80-85,180.LI R,LU B,LIU Y,et al.Amino acid composition analysis and nutritional value evaluation of 17 walnut kernels in Yunnan[J].Food & Machinery,2019,35(1):80-85,180.
[11] 孙娟娟,阿拉木斯,赵金梅,等.6个紫花苜蓿品种氨基酸组成分析及营养价值评价[J].中国农业科学,2019,52(13):2 359-2 367.SUN J J,Alamusi,ZHAO J M,et al.Analysis of amino acid composition and six native alfalfa varieties[J].Scientia Agricultura Sinica,2019,52(13):2 359-2 367.
[12] 延莎,毛晓慧,杨莉榕,等.不同蒸煮方式对藜麦营养特性及风味的影响[J].中国粮油学报,2018,33(4):20-26.YAN S,MAO X H,YANG L R,et al.Effects of different cooking methods on nutritional characteristics and flavor of quinoa[J].Journal of the Chinese Cereals and Oils Association,2018,33(4):20-26.
[13] BAO W J,LI Q,WU Y W,et al.Insights into the crystallinity and in vitro digestibility of chestnut starch during thermal processing[J].Food Chemistry,2018,269:244-251.
[14] 廖光联,钟敏,黄春辉,等.果实糖代谢及其相关酶基因研究进展[J].江西农业大学学报,2020,42(1):187-195.LIAO G L,ZHONG M,HUANG C H,et al.Progress in research on sugar metabolism and related enzyme genes in fruit[J].Acta Agriculturae Universitatis Jiangxiensis,2020,42(1):187-195.
[15] 赵卿宇,王占占,陈博睿,等.大米储藏期间风味品质的变化研究[J].中国食品学报,2021,21(6):203-215.ZHAO Q Y,WANG Z Z,CHEN B R,et al.Changes of flavor quality of rice during storage[J].Journal of Chinese Institute of Food Science and Technology,2021,21(6):203-215.
[16] 许丽梅,徐旭耀,马琳.蔗糖水解反应速率常数测定实验的设计及改进[J].实验室科学,2016,19(1):23-25.XU L M,XU X Y,MA L.Design and improvement of speed constant determination in sucrose hydrolysis reaction[J].Laboratory Science,2016,19(1):23-25.
[17] 张娟,于有伟,张丽,等.加工方法及提取因素对甘薯中可溶性糖含量影响的研究[J].食品工业科技,2013,34(21):254-258,261.ZHANG J,YU Y W,ZHANG L,et al.The influential research of processing method and extraction factors on the soluble sugar content of sweet potato[J].Science and Technology of Food Industry,2013,34(21):254-258,261.
[18] 刘淼,宝心,祁立波,等.不同焙烤条件的烤马铃薯条品质对比[J].现代食品科技,2020,36(4):202-209.LIU M,BAO X,QI L B,et al.Quality comparison of baked potato strips under different baking conditions[J].Modern Food Science and Technology,2020,36(4):202-209.
[19] 于淼,王长远,王霞.煮制加工对黑豆中多酚类代谢产物的影响[J].食品与发酵工业,2021,47(22):141-149.YU M,WANG C Y,WANG X.The effect of cooking on polyphenol metabolites in black soybeans[J].Food and Fermentation Industry,2021,47(22):141-149.
[20] 程爱青,尉万聪,扎巴土多,等.烹调对蔬菜中总多酚和总黄酮含量的影响[J].湖南农业大学学报(自然科学版),2017,43(1):87-91.CHENG A Q,WEI W C,Zhabatuduo,et al.Effects of cooking on content of total polyphenols and flavonoids in vegetables[J].Journal of Hunan Agricultural University(Natural Sciences),2017,43(1):87-91.