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，该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 value and quality of chestnut products can be determined by the processing and digestion properties of the whole chestnut flour. In this study, the properties of the whole chestnut flour was modified via extrusion combined with the addition of the common food additive, guar gum, and ferulic acid. The freeze-thaw stability, water absorption, oil absorption, rheological properties and in vitro digestibility were systematically investigated. The results showed that extrusion combined with the use of guar gum enhanced the freeze-thaw stability, water absorption and water solubility of the whole chestnut powder, decreased its oil absorption, gelatinization temperature, increased breakdown value, while redulating its paste stability. As for the rheological properties, extrusion along with guar gum helped improve the rigidity of gel during the storage of whole chestnut flour, but with the increase of addition amount, the gel rigidity decreased. Further introduction of ferulic acid into the system increased the peak viscosity, pasting temperature and breakdown value, though having relatively small impacts on freeze-thaw stability, water absorption, water solubility and oil absorption. Meanwhile, extrusion along with addition of 3 wt.% guar gum and 3 wt.% ferulic acid increased the anti-digestibility components of the whole chestnut flour by 27.00%~32.10%. The results of this study showed that extrusion combined with the addition of guar gum and ferulic acid can effectively influence the processing properties of whole chestnut flour, and provide basic data for the creation of novel chestnut foods.

国家重点研发计划项目（2019YFD1002300）