Abstract
Naturally air-dried chestnut is a traditional processed chestnut in North China and is eaten without being cooked. However, the processing is time-consuming and uncontrollable. To accelerate processing, two drying temperature of 40 °C and 50 °C (lower than the gelatinization temperature of starch) were selected. The optimum conditions for air-dried chestnut (ADC) and the physicochemical and digestive properties of ADC starch were investigated. Moisture and total starch contents decreased while amylose and total water-soluble sugar contents as well as the activity of endogenous amylase increased in ADC compared with fresh chestnut. The relative content of the high-molecular-weight fraction decreased as the low-molecular-weight fraction increased. The relative crystallinity and short-range molecular order of the starch decreased after air drying, and was positively correlated with onset temperature, peak temperature, conclusion temperature, and the enthalpy change. The ADC starch maintained the same proportion of resistant starch as observed in fresh chestnut starch. These results provide useful information for the industrial production of ADC in which the starch is of low digestibility.
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