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Effect of Cooking Method and Enzymatic Treatment on the in vitro Digestibility of Cooked and Instant Chestnut Flour

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Abstract

Microwave treatment, roasting, boiling, and enzymatic treatment were used to prepare cooked and instant chestnut flour, and the in vitro digestibility were compared. Cooking gelatinized the starch and destroyed the granular and crystal structure, increasing starch digestibility. After enzymatic hydrolysis, starches were degraded by 20~24%, and the reducing sugar content of the instant flours increased by 79~94%. Starch digestibility was reduced after enzymatic hydrolysis, however, the estimated glycemic index (GI) increased to 65.1 ~ 77.7 due to the combined effect of increased reducing sugar and decreased starch hydrolysis in the instant flours. The chestnuts treated by ‘boiling + enzymes’ are still a medium GI food. These findings give guidance for the development of low GI cooked and instant chestnut flour.

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Funding

The authors are thankful for the support of the Project of Beijing Municipal Reform and Development (11000022T000000442844).

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Authors and Affiliations

  1. Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, 100083, Beijing, China

    Zhenglei Yang & Jie Ouyang

  2. Institute of Analysis and Testing, Beijing Academy of Science and Technology (Beijing Center for Physical and Chemical Analysis), 100089, Beijing, China

    Yanwen Wu

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  1. Zhenglei Yang
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Contributions

Zhenglei Yang: Writing - Original Draft, Writing - Review & Editing, Investigation, Data Curation; Yanwen Wu: Funding acquisition, Project administration; Jie Ouyang: Conceptualization, Writing - Review & Editing, Funding acquisition, Supervision.

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Correspondence to Jie Ouyang.

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Yang, Z., Wu, Y. & Ouyang, J. Effect of Cooking Method and Enzymatic Treatment on the in vitro Digestibility of Cooked and Instant Chestnut Flour. Plant Foods Hum Nutr 78, 166–172 (2023). https://doi.org/10.1007/s11130-022-01035-5

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