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Physicochemical, thermal, and pasting properties of Chinese chestnut ( Castanea mollissima Bl.) starches as affected by different drying methods
Author(s) -
Zhang Min,
Chen Haixia,
Zhang Yan
Publication year - 2011
Publication title -
starch ‐ stärke
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.62
H-Index - 82
eISSN - 1521-379X
pISSN - 0038-9056
DOI - 10.1002/star.201000146
Subject(s) - syneresis , food science , ingredient , chemistry , starch , freeze drying , solubility , raw material , chromatography , organic chemistry
Starches from raw Chinese chestnut ( Castanea mollissima Bl.) were isolated and dried by freeze drying and oven drying methods and the physicochemical, thermal, and the pasting properties were evaluated. Results showed that the two drying methods clearly affected the properties of the Chinese chestnut starches (CCS), both in composition, physicochemical, thermal, pasting properties, and functional characteristics. Freeze dried CCS presented the higher RS content, higher thermal properties, higher pasting values, higher solubility, lower syneresis to freezing, and thawing when compared with oven dried CCS. These properties of freeze dried CCS represented a unique starch for food ingredient usage of chestnut.