Food and Fermentation Industries >

2026 , Vol. 52 >Issue 10: 1 - 11

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.044941

Influence of thawing methods on the texture and structural characteristics of frozen chestnuts

  • WU Yuping ,
  • LIU Junhe ,
  • LIU Mengke ,
  • GUO Yating ,
  • ZHANG Fusheng
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  • 1(College of Food Science, Southwest University, Chongqing 400715, China)
    2(Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China)

Received date: 2025-10-29

  Revised date: 2026-01-09

  Online published: 2026-06-15

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Abstract

To investigate the effects of different thawing methods on the texture and structural characteristics of frozen chestnuts, samples treated by refrigerated thawing, microwave thawing, ultrasonic thawing, air thawing at 25 ℃, water bath thawing at 25 ℃and water bath thawing at 45 ℃ were used as research subjects.A comprehensive comparison was performed by analyzing total starch, amylose and amylopectin content, textural properties, microstructure, rheological characteristics, thermal properties and digestibility to evaluate the effects of different thawing treatments on frozen chestnuts.The results showed that refrigerated thawing required the longest time, and the thawed samples exhibited the lowest chewiness, high rapidly digestible starch (RDS) content and good digestibility.Microwave thawing took the shortest time, but caused severe particle breakage and the lowest hardness, along with the highest resistant starch (RS) content and good digestibility.Ultrasonic thawing reduced the thawing time by 36% compared to water bath thawing at 25 ℃ and preserved texture well and it also showed good texture retention, high storage modulus (G′), loss modulus (G″), and RS content, endowing frozen chestnuts with superior viscoelasticity and digestive resistance.Air thawing at 25 ℃ required a long time, 26 times longer than microwave thawing, but led to the highest total starch content (1.1 times that of the unfrozen group), the strongest short-range ordering of starch, high enthalpy value (ΔH), the best organizational structure integrity and 4% increase in RS content compared to the unfrozen group with good digestive resistance.Water bath thawing at 25 ℃shortened the thawing time by 64% compared to air thawing at 25 ℃, and also RS content increased by 4% compared to the unfrozen group with good digestive resistance.Water bath thawing at 45 ℃further shortened the thawing time by 64% compared to water bath thawing at 25 ℃, and provided the best texture retention, high RDS content with good digestibility.These findings provide theoretical basis and technical references for selecting consumption methods and industrial applications of frozen chestnuts

Key words： frozen chestnuts; thawing; texture; structural characteristics; digestibility

Cite this article

WU Yuping , LIU Junhe , LIU Mengke , GUO Yating , ZHANG Fusheng . Influence of thawing methods on the texture and structural characteristics of frozen chestnuts[J]. Food and Fermentation Industries, 2026 , 52(10) : 1 -11 . DOI: 10.13995/j.cnki.11-1802/ts.044941

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