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October 20, 2025Journal of Food Processing and PreservationOpen Access

Physicochemical, Functional, Pasting, and Amino Acid Composition of Pouteria campechiana Nut Flours (Underutilized Crops): Impact of Different Thermal Processing

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Authors

STStéphano Tambo TénéVNVenkatachalapathy Natarajan

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Overview

Culinary treatments enhance physicochemical and functional properties of pouteria campechiana nuts, improving nutrient bioavailability.

Key Points

  • Boiling and boiling–roasting treatments improved the protein and fiber content of canistel nuts significantly.
  • The study revealed that the energy, water, and lipid contents of canistel nut flours remained unchanged after treatments.
  • All culinary processes enhanced the mineral content while also affecting the rheological and functional properties observed through FTIR.
  • Amino acid analysis confirmed the presence of eight amino acids, highlighting potential nutritional benefits in food applications.

Cite This Study

Téné et al. (2025) studied this question.

synapsesocial.com/papers/68f5fcce8d54a28a75cf1bb0https://doi.org/10.1155/jfpp/5546527
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Also Consider

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