Influence of nutritional components on the texture characteristics and sensory properties of cooked chestnut kernel
Qinxue Yang
Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Key Laboratory of Forest Food Process and Safety, Beijing Forestry University, Beijing, China
Search for more papers by this authorLina Kan
Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Key Laboratory of Forest Food Process and Safety, Beijing Forestry University, Beijing, China
Search for more papers by this authorYanwen Wu
Beijing Center for Physical and Chemical Analysis, Beijing Food Safety Analysis and Testing Engineering Research Center, Beijing Academy of Science and Technology, Beijing, China
Search for more papers by this authorYongguo Liu
Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, Beijing, China
Search for more papers by this authorCorresponding Author
Jie Ouyang
Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Key Laboratory of Forest Food Process and Safety, Beijing Forestry University, Beijing, China
Correspondence
Jie Ouyang, Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Key Laboratory of Forest Food Process and Safety, Beijing Forestry University, Beijing 100083, China
Email: [email protected]
Search for more papers by this authorQinxue Yang
Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Key Laboratory of Forest Food Process and Safety, Beijing Forestry University, Beijing, China
Search for more papers by this authorLina Kan
Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Key Laboratory of Forest Food Process and Safety, Beijing Forestry University, Beijing, China
Search for more papers by this authorYanwen Wu
Beijing Center for Physical and Chemical Analysis, Beijing Food Safety Analysis and Testing Engineering Research Center, Beijing Academy of Science and Technology, Beijing, China
Search for more papers by this authorYongguo Liu
Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, Beijing, China
Search for more papers by this authorCorresponding Author
Jie Ouyang
Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Key Laboratory of Forest Food Process and Safety, Beijing Forestry University, Beijing, China
Correspondence
Jie Ouyang, Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Key Laboratory of Forest Food Process and Safety, Beijing Forestry University, Beijing 100083, China
Email: [email protected]
Search for more papers by this authorAbstract
The eating quality of cooked chestnut kernel depends on its nutritional components, which differ greatly among different cultivars. This study aimed to study the influence of nutritional components on the texture characteristics and sensory properties of cooked chestnut. After roasting or boiling, the content of moisture, crude protein, and water-soluble protein all decreased and showed a significant positive correlation with springiness. Amylose content was significantly positive correlated with the cohesiveness, chewiness, and adhesiveness of cooked chestnut. The evaluation of the effect of total starch content on the sensory properties of cooked chestnut revealed a significant positive correlation between total starch content and color, aroma, sweetness, taste, and texture. Additionally, arginine, threonine, and methionine were positively related to the aroma formation of chestnut. The results indicated that changes in the nutritional components of chestnut, due to different cooking methods, can lead to variation in the sensory properties and texture characteristics of chestnut.
Practical applications
In a wide range of industrial applications, various cooking methods for chestnut processing have been developed. However, there is little information on the texture and sensory properties of chestnut kernel after thermal processing. In the present study, the effect of nutritional components on the texture characteristics and sensory properties of cooked chestnut was studied. We believe that related food factories can utilize the results of this study in the raw material selection for the thermal processing of chestnut kernels.
CONFLICT OF INTEREST
The authors have declared no conflicts of interest for this article.
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