Effect of Several Common Processing Methods on Content Changes of Resistant Starch and Main Nutrients in ‘Luotian Chestnut’

作     者：Linling LI Bingjie HUANG Hua CHENG Xuehua ZHANG Xiaoling CHEN Shuiyuan CHENG 

作者机构：College of Life ScienceHuanggang Normal University School of Biology and Pharmaceutical EngineeringWuhan PolytechnicUniversity 

出 版 物：《Agricultural Biotechnology》 (农业生物技术（英文版）)

年 卷 期：2018年第7卷第5期

页      面：92-96页

学科分类：0832[工学-食品科学与工程（可授工学、农学学位）] 08[工学] 083201[工学-食品科学] 

基　　金：Supported by the Project for the Scientific and Technological Innovation Team of the Outstanding Middle-aged and Young of Hubei Provincial Institution of Higher Learning(T201619) the Project for the Scientific and Technological Innovation Team of Huanggang Normal University(201613303) 

主　　题：Chestnut Resistant starch Nutrients 

摘      要：Using ＇Luotian chestnut＇ as the raw material, the content changes of resistant starch and main nutrients in the processed fruit were studied after taken common processing of high-temperature steaming of canned food, sand-mixed frying and cooking without shells, with the aim to find out the effects of different processing methods on the content changes of nutrients in chestnuts. The result showed that there were significant differences in the resistant starch contents by different processing methods. After processing, the retention degree of resistant starch was the lowest using the methods of sand-mixed frying, of 42.42%, while the highest was found in canned chestnut products, of 93.16%. Among the main nutrients, adding water and sugar would reduce content of resistant starch, while increasing the protein content would promote the retention of resistant starch retention. The changes in lipid content had no effect or not a single promoting or weakening effects on the content of resistant starch.