Effect of different cooking methods on the sensory, nutritional, and flavor profiles of three Cucurbita moschata and Cucurbita maxima cultivars | Synapse
March 3, 2026Open Access
Effect of different cooking methods on the sensory, nutritional, and flavor profiles of three Cucurbita moschata and Cucurbita maxima cultivars
Key Points
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.