Study on the quality of raw and cooked chestnut from different growing regions

Authors

ZHOU Kui, Agro-food Science and Technology Research Institute, Guangxi Academy of Agricultural Sciences,Nanning, Guangxi 530007 , China ；Guangxi Key Laboratory of Fruits and Vegetables Storage-processingTechnology, Nanning, Guangxi 530007 , China
ZHANG Ya-yuan, Agro-food Science and Technology Research Institute, Guangxi Academy of Agricultural Sciences,Nanning, Guangxi 530007 , China ；Guangxi Key Laboratory of Fruits and Vegetables Storage-processingTechnology, Nanning, Guangxi 530007 , China
HUANG Hui-ling, Agro-food Science and Technology Research Institute, Guangxi Academy of Agricultural Sciences,Nanning, Guangxi 530007 , China ；Guangxi Key Laboratory of Fruits and Vegetables Storage-processingTechnology, Nanning, Guangxi 530007 , China
YOU Xiang-rong, Agro-food Science and Technology Research Institute, Guangxi Academy of Agricultural Sciences,Nanning, Guangxi 530007 , China ；Guangxi Key Laboratory of Fruits and Vegetables Storage-processingTechnology, Nanning, Guangxi 530007 , China
WANG Ying, Agro-food Science and Technology Research Institute, Guangxi Academy of Agricultural Sciences,Nanning, Guangxi 530007 , China ；Guangxi Key Laboratory of Fruits and Vegetables Storage-processingTechnology, Nanning, Guangxi 530007 , China
LI Ming-juan, Agro-food Science and Technology Research Institute, Guangxi Academy of Agricultural Sciences,Nanning, Guangxi 530007 , China ；Guangxi Key Laboratory of Fruits and Vegetables Storage-processingTechnology, Nanning, Guangxi 530007 , China
WEI Ping, Agro-food Science and Technology Research Institute, Guangxi Academy of Agricultural Sciences,Nanning, Guangxi 530007 , China ；Guangxi Key Laboratory of Fruits and Vegetables Storage-processingTechnology, Nanning, Guangxi 530007 , China

Abstract

In order to understand the comprehensive nutritional value of Guangxi chestnut growing in Counties Tiane, Longlin and Longan, the nutritional components, antioxidant components and processing characteristics of raw and cooked chestnut were compared and analyzed. The results showed that the quality of chestnut varies with the place of production and the state of ripeness. The cooked chestnut had a darker color, higher fat, amino acid content and water holding capacity, while the raw chestnut had higher soluble protein and vitamin C (V_C) content, and stronger ability of scavenging free-radical and oil-holding capacity. However, the raw chestnut exhibited the higher content of the soluble protein and V_C, stronger oil-absorbing capacity and DPPH free-radical scavenging ability. Comparing with other regions, the raw chestnut from Tiane had brighter and yellower color. It exhibited the higher content of the soluble sugar, fat, amino acids, essential amino acids and V_C. The cooked chestnut from Tiane exhibited the higher content of amino acids and essential amino acids. The results of cluster analysis showed that the raw and cooked chestnut from Tiane were clustered into one group. All the above results suggested the quality of chestnut from Tiane was better. The raw chestnuts from the three places may be more suitable for foods such as cookies, peach crisps, puffing, etc., while cooked chestnuts are more suitable for products such as chestnut paste and bread.

Publication Date

7-28-2020

First Page

50

Last Page

54

DOI

10.13652/j.issn.1003-5788.2020.07.010

Recommended Citation

Kui, ZHOU; Ya-yuan, ZHANG; Hui-ling, HUANG; Xiang-rong, YOU; Ying, WANG; Ming-juan, LI; and Ping, WEI (2020) "Study on the quality of raw and cooked chestnut from different growing regions," Food and Machinery: Vol. 36: Iss. 7, Article 10.
DOI: 10.13652/j.issn.1003-5788.2020.07.010
Available at: https://www.ifoodmm.cn/journal/vol36/iss7/10

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