Effect of β-Cyclodextrin on the Water Loss and Hardness of Frying Chestnut during Storage

Jun Mei Li; Lin Xue Du; Xi Hong Li; Xia Liu; Hai Jiao Liu

doi:10.4028/www.scientific.net/AMM.275-277.398

Paper Titles

Research on Brittleness and its Definition of Mudstone
p.379

Micro-Study of Soil’s Inherent Anisotropy with PFC Simulation
p.383

Experimental Research on Compression Characteristics of Compacted Loess
p.387

Fluid-Structure Interaction Modeling by ALE and SPH
p.393

Effect of β-Cyclodextrin on the Water Loss and Hardness of Frying Chestnut during Storage
p.398

Numerical Simulation of Unsteady Flow around Ahmed Body with Active Flow Control
p.402

An Experimental and Numerical Study of Pressure Drop and Hydraulic Behavior in Scaled-Down Fuel Bundle
p.409

A Multi-Scale and Level Set Algorithm for the Inverse Problem of Wave Equation
p.413

Evaluation on the Application of Two-Fluid Multiphase Model to Supercavity
p.417

HomeApplied Mechanics and MaterialsApplied Mechanics and Materials Vols. 275-277Effect of β-Cyclodextrin on the Water Loss and...

Effect of β-Cyclodextrin on the Water Loss and Hardness of Frying Chestnut during Storage

Abstract:

The effects of different concentration of β-cyclodextrin (β-CD) (0.5%, 1.0%, 1.5%, 2.0% and 2.5%) on the suppression of dehydrate and hardened during storage hardened were evaluated. The results indicated that β-CD could improve the quality of frying chestnut. A certain content of β-CD could decrease the dehydrate and hardness during storage. The addition of 1.0% β-CD can solve the frying chestnut dehydration and harden during storage effectively.

You might also be interested in these eBooks

View Preview

Info:

Periodical:

Applied Mechanics and Materials (Volumes 275-277)

Pages:

398-401

DOI:

https://doi.org/10.4028/www.scientific.net/AMM.275-277.398

Citation:

Cite this paper

Online since:

January 2013

Authors:

Jun Mei Li, Lin Xue Du, Xi Hong Li, Xia Liu, Hai Jiao Liu

Keywords:

Chestnut, Dehydration, Hardness, Starch Aging

Export:

RIS, BibTeX

Price:

Permissions CCC:

Request Permissions

Permissions PLS:

Request Permissions

Сopyright:

Citation:

References

[1] Lichao Zhao, Yan Jiang, Zhifeng Xie. The study on aging detection method of chestnut products. Food Science and Technology. Vol. 6 (2007), p.23.(In Chinese)

Google Scholar

[2] Majid Rashidi. Modeling of carrot firmness based on water content and total soluble solids of carrot. ARPN Journal of Agricultural and Biological Science. Vol. 6 (2011), pp.62-66.

Google Scholar

[3] Huadong Xie. The study aging research on chestnut products and Prepared Resistant Starch. (2007), pp.8-9. (In Chinese)

Google Scholar

[4] Yanli Gu. Starch aging and anti-aging method.Journal of Guangxi University of Technology, Vol. 17 (2006), pp.40-42. (In Chinese)

Google Scholar

[5] Yaoqi Tian, Xueming Xu, Zhengyu Jin. The Preliminary Study on β- cyclodextrin inhibiting starch retrogradation.Food Science, Vol. 29 (2008), pp.49-51. (In Chinese)

Google Scholar

[6] LIANG X M. Effects of lipids, amino acids, and beta-cyclodextrin on gelatinization, pasting, and retrogradation properties of rice starch. Dissertation Abstracts International Vol. 63(2001), p.603. (In Chinese)

DOI: 10.31390/gradschool_disstheses.417

Google Scholar