ArticleFoods (Basel, Switzerland)2025
Impact of Cooking Method on the Physicochemical Properties, Digestibility, and Sensory and Flavor Profiles of Chinese Chestnuts.
Article in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
0 citing papers in PubMed.
No citing paper in PubMed yet.
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
10 authors.
Funding
Abstract
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 heat treatment (steaming and boiling) resulted in a softer texture and brighter color as a result of water absorption and starch gelatinization. Samples cooked with stir frying and boiling had a 50.82-54.17% reduction in resistant starch content. In contrast, the stir-frying, sugar stir-frying, and baking samples experienced a decrease of 37.16-47.18%. Concurrent changes in the glycemic index were observed. The polyphenol content and antioxidant activity were highest in the samples cooked using sugar stir-frying. A total of 34 volatile compounds were identified, but only 8 were key in the olfactory analysis (hexanal, (E)-2-hexenal, 3-methylbutanal, ethyl 3-methylbutyrate, ethyl acetate, 2-pentanone, 3-hydroxy-2-butanone, and 2-pentylfuran). At the same time, combined with sensory evaluation, sugar stir-frying can highlight the caramel and sweetness of chestnut; then baking can bring a strong aroma of nuts, and sugar stir-frying is a more popular method.
Indexed as
Identifiers
What Socratic holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the Socratic graph.