Abstract
This study aimed to clarify the effect of steam-heating temperature on the free sugar content in different chestnut varieties. The early chestnut cultivars tested were “Porotan,” “Tanzawa,” and “Sugihikari;” the medium varieties included “Ginyose,” “Rihei,” and “Tsukuba;” and the late variety “Mikuri.” Changes in the Brix and free sugar contents (sucrose, glucose, fructose, and maltose) of chestnuts were investigated at various steam-heating temperatures (raw, 50°C, 60°C, 70°C, 80°C, and 90°C). Results indicated that at higher heating temperatures, the content of sucrose, glucose, and fructose content decreased. Conversely, maltose content increased at lower heating temperatures. The reducing sugar contents of “Rihei” increased with heating. This study confirmed that chestnut varieties and heating temperatures significantly affect the sweetness of chestnuts.
https://ror.org/00b7yvh50 
