Effect Of Beta-Cyclodextrin On The Water Loss And Hardness Of Frying Chestnut During Storage

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