Effect of β-Cyclodextrin on the Water Loss and Hardness of Frying Chestnut during Storage

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