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...

Täydet tiedot

Bibliografiset tiedot

Päätekijät:	Lijun Song, Man Xu, Kai Zhang, Gang Guo, Lixiang Huai, Yue Zhao, Taohong Wang, Leiqing Pan, Ruiguo Cui, Li Zhang
Aineistotyyppi:	Artigo
Kieli:	Inglês
Julkaistu:	MDPI AG 2025-12-01
Sarja:	Foods
Aiheet:	nut culinary treatment microstructure starch digestibility volatile organic compounds
Linkit:	https://www.mdpi.com/2304-8158/14/24/4331
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