Wani Idrees Ahmed, Hamid Humaira, Hamdani Afshan Mumtaz, Gani Adil, Ashwar Bilal Ahmad
Department of Food Science and Technology, University of Kashmir, Srinagar 190006, India.
J Adv Res. 2017 Jul;8(4):399-405. doi: 10.1016/j.jare.2017.05.005. Epub 2017 May 16.
Sweet chestnut () belongs to the family Fagaceae and sub family Castaneoideae. Bioactive components such as tannins are present in sweet chestnut in high proportion giving astringent bitter taste and reducing their palatability. Roasting reduces the anti-nutritional factors in chestnut. This study was conducted to compare the effects of pan and microwave roasting on physicochemical, functional, rheological and antioxidant properties of sweet chestnut. Antioxidant activity was determined using DPPH inhibition activity, reducing power, and total phenolic content. Structural analysis was carried out using FT-IR analysis. Protein, fat, and ash contents displayed insignificant ( > 0.05) variations. "" value decreased from 90.66 to 81.43, whereas, "" and "" values increased from 0.02 to 0.90 and 11.99 to 20.5, respectively, upon roasting. Significant ( < 0.05) increase in water absorption capacity (1.32-3.39 g/g), oil absorption capacity (1.22-1.63 g/g), and antioxidant properties was observed following roasting. Flour obtained from roasted chestnuts exhibited a significant decrease in light transmittance, foaming, and pasting properties. Higher gelatinization temperatures and lower enthalpies were reported in microwave and pan roasted chestnut flours. Roasting also reduced the viscoelastic behavior of native sweet chestnut and changed the transmittance of identical functional groups as revealed by FT-IR analysis.
甜栗（）属于壳斗科栗亚科。甜栗中含有高比例的单宁等生物活性成分，具有苦涩的收敛味，降低了其适口性。烘烤可减少栗子中的抗营养因子。本研究旨在比较平底锅烘烤和微波烘烤对甜栗的物理化学、功能、流变学和抗氧化特性的影响。使用DPPH抑制活性、还原力和总酚含量来测定抗氧化活性。使用傅里叶变换红外光谱（FT - IR）分析进行结构分析。蛋白质、脂肪和灰分含量显示出不显著（>0.05）的变化。烘烤后，“”值从90.66降至81.43，而“”和“”值分别从0.02增至0.90和从11.99增至20.5。烘烤后观察到吸水能力（1.32 - 3.39 g/g）、吸油能力（1.22 - 1.63 g/g）和抗氧化特性显著（<0.05）增加。从烤栗子中获得的面粉在透光率、起泡性和糊化特性方面显著降低。微波和平底锅烘烤的栗子粉报告有更高的糊化温度和更低的焓值。傅里叶变换红外光谱分析表明，烘烤还降低了天然甜栗的粘弹性行为，并改变了相同官能团的透光率。
