Table 4.
Chemical properties of extruded chestnut fruit.

Extrusion conditions			Reducing sugar (mg/g)	DPPH radical scavenging activity (%)	Total phenolic compound (mg/g)	Flavonoid (mg/g)	Tannin (mg/g)
Moisture content (%)	Screw speed (rpm)	Melt temp. (°C)
22	200	110						20.09±0.19ef1)	42.75±0.37kl1)	3.54±0.03c	0.39±0.02efg	3.97±0.06cde
		120	20.83±0.12bcde	45.02±0.46hi	3.40±0.02def	0.40±0.02defg	4.10±0.06bcd
		130	18.55±0.58g	46.71±0.28efg	3.26±0.07hi	0.35±0.00g	4.07±0.09bcd
	250	110	21.30±1.58bcd	50.10±0.46d	3.37±0.01efg	0.37±0.01g	3.69±0.01gh
		120	20.02±0.62ef	47.76±0.09e	3.34±0.02efgh	0.39±0.01efg	4.23±0.12b
		130	20.43±0.33bcde	52.64±0.74c	3.49±0.02cd	0.45±0.03cd	3.85±0.08efg
	25	200	110	20.41±0.03bcde	43.46±0.09jk	3.14±0.05jk	0.39±0.00efg	3.66±0.01gh
120			19.80±0.25ef	45.61±0.18gh	3.33±0.05fghi	0.54±0.01ab	2.94±0.10i
130			20.63±0.01bcde	46.71±0.09efg	3.49±0.03cd	0.38±0.04fg	4.10±0.08bcd
250		110	20.49±0.16bcde	45.93±0.09fgh	3.22±0.00ij	0.43±0.04def	4.04±0.10bcde
		120	19.77±0.26ef	43.66±0.00jk	3.34±0.01efgh	0.39±0.02efg	4.09±0.02bcd
		130	17.23±0.19h	55.11±0.37b	3.64±0.03b	0.50±0.00bc	4.11±0.01bc
28		200	110	20.21±0.39de	43.46±0.46jk	3.44±0.08cde	0.38±0.00efg	4.10±0.02bcd
	120		21.63±0.22b	41.44±0.18m	3.41±0.12def	0.28±0.00h	3.72±0.17fg
	130		21.58±0.48bc	44.31±0.37ij	3.28±0.01ghi	0.44±0.12de	3.90±0.21def
	250	110	21.62±0.74b	42.29±0.091m	3.09±0.00k	0.38±0.02efg	3.51±0.02h
		120	20.28±0.34de	43.46±0.09jk	3.31±0.00fghi	0.40±0.00defg	3.76±0.04fg
		130	18.94±0.37fg	46.91±1.66ef	3.33±0.00efgh	0.46±0.00cd	3.73±0.08fg
	Raw2)			42.99±0.18a	72.80±0.37a	4.69±0.06a	0.84±0.08a	5.36±0.02a

The data were expressed as mean±SD of three determinations.
Values with different superscripts in the same column are significantly different (p<0.05).
Unextruded chestnut fruit.