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Impact of Cooking Method on the Physicochemical Properties, Digestibility, and Sensory and Flavor Profiles of Chinese Chestnuts

The impact of cooking method (stir frying, sugar stir-frying, baking, steaming, and boiling) on the physicochemical and sensory properties of Chinese chestnuts was evaluated. Dry heat treatment (stir frying, sugar stir-frying, and baking) increased hardness and chewiness because of water loss. Moist...

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Principais autores: Lijun Song, Man Xu, Kai Zhang, Gang Guo, Lixiang Huai, Yue Zhao, Taohong Wang, Leiqing Pan, Ruiguo Cui, Li Zhang
Format: Artigo
Sprog:Inglês
Udgivet: MDPI AG 2025-12-01
Serier:Foods
Fag:
nut
culinary treatment
microstructure
starch digestibility
volatile organic compounds
Online adgang:https://www.mdpi.com/2304-8158/14/24/4331
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