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Near-infrared (NIR) diffuse reflectance spectroscopy was used to evaluate the quality of fresh chestnuts, which can be affected by mildew, water, and levels of water-soluble sugars. The NIR spectra were determined and then modeling was performed including principal component analysis – discriminant analysis (PCA-DA), soft independent modeling of class analogy (SIMCA), linear discriminant analysis...
The present study focused on the effect of thermal processing on the physicochemical properties of chestnut starch and textural profile of chestnut kernel. After thermal processing, the total starch content in both boiled and roasted chestnuts decreased significantly (P<0.05), while the amylose content of boiled chestnut increased and that of roasted chestnut remained stable. The granular microstructure...
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