Effects of drying methods on the nutritional aspects, flavor, and processing properties of Chinese chestnuts

Abstract

To select a suitable drying process for using chestnut products in the food industry, this study investigated the effect of five drying methods, including natural drying, microwave drying (MD), hot air drying (HAD), freeze-vacuum drying (FVD) and microwave-vacuum drying (MVD) on the nutritional composition, flavor, and functional properties of dried chestnuts. The results indicated that the nutritional aspects and functional properties of chestnuts were enhanced by the freeze-drying process compared with the other four drying methods. The quality of the chestnuts dried using the MVD was second to the FVD. The hot-air dried products were quite similar to the naturally dried samples in terms of their functional component content and processability. In terms of the produce texture, the HAD was found to be the best. In total, 45 flavor components were identified in the samples, which comprised the following: 5 aldehydes, 4 alcohols, 4 esters, 8 terpenes, 16 hydrocarbons and, 8 others substances. The highest relative content of the ingredients in microwave-vacuum dried samples was pyrazine and 3-ethyl-2, 5-dimethyl. In the samples treated using the other four drying methods, benzyl alcohol was the ingredient with the highest concentration. Considering the fast drying rate, low energy consumption, and improved quality of chestnut products, MVD is the most suitable dehydration method for commercial production of Chinese chestnuts.

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