|Table of Contents|

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

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2018年08
Page:
129-133
Research Field:
Publishing date:

Info

Title:
Effect of Several Common Processing Methods on ‘Luotian Chestnut’ Resistant Starch and Main Nutrient Content Changes
Author(s):
LI Linling1; HUANG Bingjie1; CHENG Hua1; ZHANG Xuehua1; CHEN Xiaoling1; CHENG Shuiyuan1; 2
(1.College of Life Science,Huanggang Normal University,Huanggang,Hubei 438000；2.School of Biology and Pharmaceutical Engineering,Wuhan Polytechnic University,Wuhan,Hubei 430023)
Keywords:
chestnut; resistant starch; nutrients
PACS:
-
DOI:
10.11937/bfyy.20170813
Abstract:
‘Luotian chestnut’ was used as raw material,after taken common processing just like the canned of high temperature steamed,chestnuts mixed sand by stir-fry,cooked whithout shell.Not only studying the content of resistant starch and its changes of fresh chestnuts by daily processing,but also measuring the major nutrients content and the promoting and inhibiting of it to resistant starch content.The result showed that the resistant starch content had a significant difference by different processing.In the degree of retention after processing,the lowest was stir-fry mixed sand for 42.42%,the highest for 93.16% of canned products.By studying the main nutrients,adding water and sugar would reduce the resistant starch reserves.Increasing the protein content would promote the resistant starch retention,and the changes in lipid content had no effect or not a single promotion or weaken the relationship to resistant.

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Last Update: 2018-05-03