Influence of nutritional components on the texture characteristics and sensory properties of cooked chestnut kernel

The eating quality of cooked chestnut kernel depends on its nutritional components, which differ greatly among different cultivars. This study aimed to study the influence of nutritional components on the texture characteristics and sensory properties of cooked chestnut. After roasting or boiling, the content of moisture, crude protein, and water-soluble protein all decreased and showed a significant positive correlation with springiness. Amylose content was significantly positive correlated with the cohesiveness, chewiness, and adhesiveness of cooked chestnut. The evaluation of the effect of total starch content on the sensory properties of cooked chestnut revealed a significant positive correlation between total starch content and color, aroma, sweetness, taste, and texture. Additionally, arginine, threonine, and methionine were positively related to the aroma formation of chestnut. The results indicated that changes in the nutritional components of chestnut, due to different cooking methods, can lead to variation in the sensory properties and texture characteristics of chestnut. Practical applications In a wide range of industrial applications, various cooking methods for chestnut processing have been developed. However, there is little information on the texture and sensory properties of chestnut kernel after thermal processing. In the present study, the effect of nutritional components on the texture characteristics and sensory properties of cooked chestnut was studied. We believe that related food factories can utilize the results of this study in the raw material selection for the thermal processing of chestnut kernels.