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Food Chem

Title:		Effect of cooking methods on nutritional quality and volatile compounds of Chinese chestnut (Castanea mollissima Blume)
Author(s):		Li Q; Shi X; Zhao Q; Cui Y; Ouyang J; Xu F;
Address:		"Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing 100083, China. Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing 100083, China. Electronic address: ouyangjie@bjfu.edu.cn. Analytical and Testing Center, Beijing Forestry University, Beijing 100083, China. Electronic address: casxu@sohu.com"
Journal Title:		Food Chem
Year:		2016
Volume:		20160118
Issue:
Page Number:		80 - 86
DOI:		10.1016/j.foodchem.2016.01.068
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"This study aimed to evaluate the effects of different cooking methods on the content of important nutrients and volatiles in the fruit of Chinese chestnut. The nutritional compounds, including starch, water-soluble protein, free amino acids, reducing sugar, sucrose, organic acids and total flavonoids, of boiled, roasted and fried chestnuts were significantly (P<0.05) lower than those of fresh chestnuts after cooking, while the amylose, fat, crude protein and total polyphenol content varied slightly (P>0.05). L-Aspartic acid, L-glutamic acid and L-arginine were found to be the main reduced free amino acids in cooked chestnuts. The main aromatic compositions in fresh chestnuts were aldehydes and esters, while ketones, furfural and furan were formed in cooked chestnuts due to the Maillard reaction and degradation of saccharides, amino acids and lipids. Principle component analysis demonstrated that roasting and frying had a similar effect on the nutritional composition of chestnuts, which differed from that of the boiling process"
Keywords:		Cooking/*methods Eleocharis/*chemistry Flavonoids/analysis Fruit/*chemistry Maillard Reaction *Nutritive Value Volatile Organic Compounds Ascorbic acid (PubChem CID: 54670067) Chinese chestnut Citric acid (PubChem CID: 311) Cooking method Fructose (PubChe;
Notes:		"MedlineLi, Qian Shi, Xianhe Zhao, Qiaojiao Cui, Yahui Ouyang, Jie Xu, Fang eng Research Support, Non-U.S. Gov't England 2016/02/13 Food Chem. 2016 Jun 15; 201:80-6. doi: 10.1016/j.foodchem.2016.01.068. Epub 2016 Jan 18"