Non-enzymatic browning often occurs in the processing of chestnut kernel.Chemical components of chestnut kernel that related to the browning have been studied in this paper in order to control the browning. Results were showed as followed: after the non-enzymatic browning in processing,the protein content of the cooked chestnut kernel decreased by 30.34%, reduced sugar content decreases by 38.44% and ascorbic acid content decreases by 85.81%. Therefore, Maillard reaction and ascorbic acid oxidation were the main reactions resulting in the browning of cooked chestnut kernel. In addition, the influence of pH is significant while sucrose and sodium chlorine had no effects on the non-enzymatic browning. Solution with pH of 3,4,or 5 displayed rather good effects on inhibiting the browning of cooked chestnut kernel.
展开▼
