Comparison of the Physicochemical Properties and Flavors of Whole Chestnut Powder Produced by Different Drying Processes
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Abstract:
The physicochemical properties and flavors of the whole chestnut powder prepared by different drying processes were compared and analyzed. Results showed that ash, starch, protein and fat contents of the obtained whole chestnut powder were 0.28%~0.35%, 45.11%~5.07%, 4.74%~5.51% and 1.61%~2.68% respectively. The L values of the whole chestnut powders dried by freeze drying and low temperature drying followed by Vc-initiated color protection treatment were 87.29 and 87.55, respectively, which were significantly different from those for the other drying processes (p<0.05). The ΔE values of the whole chestnut powders were in the range of 0.06~1.89, which were within the acceptable range. Three chestnut powders prepared by the high-temperature drying process had gelatinization degrees of 86.06%~91.57%. The gelatinization degrees of the whole chestnut powders prepared by natural drying and low-temperature hot air drying were lower (34.04% and 33.76%, respectively). The water-holding capacity and oil-absorbing capacity of the whole chestnut powder prepared by vacuum freeze-drying were the highest (3.56 g/g and 1.63 g/g, respectively, which were significantly different from other samples; p<0.05). The flavor substances of the whole chestnut powder mainly came from nitrogen oxides, methane, sulfur compounds and ethanol. This study showed that the different drying processes could affect significantly the physicochemical properties and flavors of the whole chestnut powders. This study also provides an important theoretical basis for the intensive processing of chestnut, product development, comprehensive utilization of by-products.
