板栗产品的营养与品质可由板栗全粉的加工及消化特性决定，本研究提出利用挤出处理协同常见食品添加剂瓜尔胶及阿魏酸对板栗全粉进行改性，对其冻融稳定性、吸水性、吸油性、流变学特性以及体外消化特性进行了系统探究。结果显示，挤出协同瓜尔胶提高了板栗全粉的冻融稳定性、吸水性及水溶性，降低了吸油性、起糊温度，增大了崩解值并可调控其糊稳定性。在流变性质方面，挤出协同瓜尔胶作用有助于提高板栗全粉储藏过程中的凝胶刚性，但随着其添加量的增加凝胶刚性减弱。而进一步向体系中引入阿魏酸会增大峰值黏度、起糊温度、崩解值，但对板栗全粉的冻融稳定性、吸水性、水溶性、吸油性影响较小。同时挤出协同3 wt.%瓜尔胶及3 wt.%阿魏酸可使板栗全粉的抗消化组分增加27.00%-32.10%。研究结果表明挤出协同瓜尔胶及阿魏酸处理可有效改变板栗全粉的加工特性，可为新型板栗食品的创制提供基础数据。
The nutritional and quality of chestnut products can be determined by the processing and digestion properties of whole chestnut flour. In this study, we proposed to modify the whole chestnut flour by extrusion treatment with common food additives guar gum and ferulic acid, and its freeze-thaw stability, water absorption, oil absorption, rheological properties and in vitro digestive properties were systematically investigated. The results showed that extrusion coupled with guar gum enhanced the freeze-thaw stability, water absorption and water solubility of the whole chestnut powder, decreased its oil absorption, paste temperature and increased its breakdown value. In addition, this treatment had good regulating effect on the paste stability of whole chestnut powder. As for rheological property, coupling guar gum contributed to improve the rigidity of gel during storage of chestnut whole powder, but it had opposite effect as the addition amount increased. When introducing ferulic acid, the peak viscosity, pasting temperature, breakdown value and anti-digestibility component content would increase, but freeze-thaw stability, water absorption, water solubility and oil absorption changed little. Moreover, the anti-digestibility components of the chestnut powder were increased by 27.00%-32.10% extrusion coupled with 3 wt.% guar gum and 3 wt.% ferulic acid. This study illustrates that extrusion coupling guar gum and ferulic acid treatment has effective influence on processing properties of chestnut powder, which provides basic data for the creation of new chestnut products.