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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The authors are thankful for the support of the Project of Beijing Municipal Reform and Development (11000022T000000442844).
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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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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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DOI: https://doi.org/10.1007/s11130-022-01035-5