Effect of different cooking methods on the sensory, nutritional, and flavor profiles of three Cucurbita moschata and Cucurbita maxima cultivars

Puntos clave

• Cooking methods significantly affect the flavor profiles of Cucurbita cultivars, enhancing sensory attributes.
• Sensory analysis indicates that steaming produced the highest flavor ratings among the tested methods.
• The study employs a comparative analysis across three Cucurbita cultivars, examining diverse cooking methods.
• Findings highlight the necessity for using specific cooking techniques to maximize nutritional benefits and flavor.