Abstract:

The substrates and the products during the non-enzymatic browning in chestnut were studied in this paper in order to research on the main reaction type and browning product characteristics. Glucose, fructose, reduced sugar, 15 kinds of amino acids, ascorbic acid, polyphenols, 5-Hydroxymethyl-2-furfural (5-HMF), melanoidins, anthraquinones in chestnut were determined before and after the processing. The results were showed as followed: after the non-enzymatic browning in processing, the contents of glucose and fructose were decreased by 53.25% and 32.07%, the content of reduced sugar was decreased by 35.78%, 15 kinds of amino acids were decreased also, the content of ascorbic acid was decreased by 41.85%, the content of polyphenols was decreased by 40.50%, 5-HMF and melanoidins was significant increased by 100%, anthraquinones was improved by 70.11%. Therefore, maillard reaction, ascorbic acid oxidation reaction and polyphenols oxidation reaction were the main reactions that resulting in the non-enzymatic browning of cooked chestnut. Besides, 5-HMF, melanoidins and anthraquinones was considered as an important browning product in the cooked chestnut.