Analysis of the Physicochemical and Structural Properties of Chestnut Starch After Thermal Processing.

As shown in Figure 2 D, the SP of chestnut starch demonstrated an overall trend of increasing and then decreasing with rising heat treatment temperatures relative to CS.

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At moderate to high DHT temperatures, the oil absorption capacity (OAC) showed an increasing trend, which is consistent with the findings reported by Liu et al. in their study on barley starch at 150 °C and 180 °C [ 38 ].

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Compared to CS, the retrogradation of chestnut starch showed a decreasing trend at the lower heat treatment temperature (SB, 100 °C).

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