Evaluation of functional properties and classification of processability of eight chestnut starch varieties based on multidimensional quality indexes

YANG Xiaocong, College of Food Science and Engineering , Xinyang Agriculture and Forestry University , Xinyang , Henan 464000 , China
WANG Ensheng, College of Food Science and Engineering , Xinyang Agriculture and Forestry University , Xinyang , Henan 464000 , China
LI Shizhuo, College of Food Science and Engineering , Xinyang Agriculture and Forestry University , Xinyang , Henan 464000 , China
DU Wenqing, College of Food Science and Engineering , Xinyang Agriculture and Forestry University , Xinyang , Henan 464000 , China
LI Kun, College of Food Science and Engineering , Xinyang Agriculture and Forestry University , Xinyang , Henan 464000 , ChinaFollow

Corresponding Author(s)

李坤（1987—），男，信阳农林学院副教授，博士。E-mail：likunkm@163.com

Abstract

［Objective］ To clarify the comprehensive functional characteristics and processing adaptability of different chestnut varieties.［Methods］ The microscopic morphology of starches prepared from eight chestnut varieties was observed, and their amylose content, transparency, freeze-thaw stability, solubility, swelling power, and gel texture properties were determined. Correlation analysis, principal component analysis (PCA ),and cluster analysis were employed to comprehensively evaluate starch quality.［Results］ The starch granules from the eight chestnut varieties exhibited similar morphologies, mainly including round, oval, and polygonal shapes. Correlation analysis revealed significant correlations among the quality indexes of different varieties (P<0.05). PCA reduced the eight indexes to two principal components, with a cumulative variance contribution rate of 84.373%.Cluster analysis classified the starches from the eight chestnut varieties into four categories: high-elasticity, high-swelling, low-hardness, and high-gel types.［Conclusion］ Significant differences in the functional properties of chestnut starches were observed among the different categories (P<0.05).

Publication Date

6-17-2026

First Page

Last Page

DOI

10.13652/j.spjx.1003.5788.2025.80227

Recommended Citation

Xiaocong, YANG; Ensheng, WANG; Shizhuo, LI; Wenqing, DU; and Kun, LI (2026) "Evaluation of functional properties and classification of processability of eight chestnut starch varieties based on multidimensional quality indexes," Food and Machinery: Vol. 42: Iss. 5, Article 6.
DOI: 10.13652/j.spjx.1003.5788.2025.80227
Available at: https://www.ifoodmm.cn/journal/vol42/iss5/6

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