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August 23, 2025Cogent Food & AgricultureOpen Access

Changes in nutritional properties based on cooking methods of pili nuts ( canarium ovatum engl .) and their applicability as elder-friendly food

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Authors

DKDah‐Sol KimJPJu Hong Park

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Overview

Investigating how cooking methods affect nutrition in pili nuts, highlighting the potential for elder-friendly food options.

Key Points

  • Roasting pili nuts maintains antioxidant activity better than boiling or other methods, enhancing their nutritional value.
  • Saturated fatty acids increased with all cooking methods, while unsaturated fatty acids decreased after boiling but increased through roasting.
  • Analysis revealed precise gelling agent ratios for texture-modified pudding formulations catering to older adults' dietary needs.
  • Findings support roasted pili nuts as a nutritious option in diets for aging populations, calling for further research in broader applications.

Cite This Study

Kim et al. (2025) studied this question.

synapsesocial.com/papers/68af5bb6ad7bf08b1eadf3e1https://doi.org/10.1080/23311932.2025.2546990
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