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

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

SUBMITTER: Song L 

PROVIDER: S-EPMC12732960 | biostudies-literature | 2025 Dec

REPOSITORIES: biostudies-literature