Abstract:In order to improve the nutritional functions and sensory quality of pudding, chestnut flour after enzymatic hydrolysis coupled with wet heat treatment and pea protein were used as the main materials to prepare chestnut pudding (CSPP). The changes of digestibility, predicted glycaemic index (pGI), predicted glycaemic load (pGL), retrogradation, texture and sensory properties of CSPP were investigated during storage. Results showed that CSPP was rich in slowly digestible starch (SDS) and resistant starch (RS), which was classified as the medium pGL food. During storage, the enthalpy and retrogradation degree (RD) of CSPP were lower than those of the control group CSP with 50.84% reduction of RD, indicating that the interaction between starch and protein molecules could effectively inhibit the retrogradation of starch. Meanwhile, the hardness and chewiness of CSPP increased slightly, while the elasticity and resilience changed insignificantly, showing good texture characteristics and sensory quality.
