《Table 1 Ratio of resistant starch in processed chestnut to fresh chestnut》

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《Effect of Several Common Processing Methods on Content Changes of Resistant Starch and Main Nutrients in ‘Luotian Chestnut’》

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As shown in Table 1，after various ways of chestnut processing，the content of resistant starch changed due to processing conditions，but the total amount was still relatively high.Compared with 51.09%of resistant starch content in fresh chestnuts，resistant starch was decomposed to a certain extent after processing.The content of resistant starch was 21.68%in the fried samples under high temperature，and the remaining resistant was only42.42%，which was the lowest among the several ways of processing.The content was 28.02%in the cooked samples without shells，while the resistant starch content in the canned products was 42.42%，the highest of all with the retention rate reaching up to 93.16%.