Changes in nutritional properties based on cooking methods of pili nuts (canarium ovatum engl.) and their applicability as elder-friendly food
This study investigated the influence of different pretreatment methods on the nutritional composition of pili nuts, with the aim of identifying optimal intake strategies for developing elder-friendly foods. Saturated fatty acid (FA) content increased across all cooking methods, whereas unsaturated...
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Taylor & Francis Group
2025-12-01
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| Series: | Cogent Food & Agriculture |
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| Online Access: | https://www.tandfonline.com/doi/10.1080/23311932.2025.2546990 |
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| author | Dah-Sol Kim Ju Hong Park |
| author_facet | Dah-Sol Kim Ju Hong Park |
| author_sort | Dah-Sol Kim |
| collection | DOAJ |
| description | This study investigated the influence of different pretreatment methods on the nutritional composition of pili nuts, with the aim of identifying optimal intake strategies for developing elder-friendly foods. Saturated fatty acid (FA) content increased across all cooking methods, whereas unsaturated FA content rose following roasting but decreased after boiling. Roasting resulted in the smallest reduction in antioxidant activity, making it the preferred processing method. Based on these outcomes, a pudding that complied with the Korean Standard (KS) for texture-modified foods was formulated using roasted pili nuts. Regression analysis determined the appropriate gelling agent concentrations for each KS level: gelatin—Level 1: 7.707–67.822%, Level 2: 3.249–7.302%, Level 3: ≤2.979%; agar—Level 1: 15.289–102.640%, Level 2: 8.812–14.308%, Level 3: ≤8.419%. These formulations enable customization according to the dietary needs and mastication abilities of older adults, improving both nutritional value and consumption convenience. The findings suggest roasted pili nuts as a promising functional ingredient for health-promoting diets in aging populations, while emphasizing the need for further research on large-scale production feasibility and clinical health outcomes. |
| format | Article |
| id | doaj-art-a03907278a6e47adab4873524ced9779 |
| institution | Kabale University |
| issn | 2331-1932 |
| language | English |
| publishDate | 2025-12-01 |
| publisher | Taylor & Francis Group |
| record_format | Article |
| series | Cogent Food & Agriculture |
| spelling | doaj-art-a03907278a6e47adab4873524ced97792025-08-23T11:35:49ZengTaylor & Francis GroupCogent Food & Agriculture2331-19322025-12-0111110.1080/23311932.2025.2546990Changes in nutritional properties based on cooking methods of pili nuts (canarium ovatum engl.) and their applicability as elder-friendly foodDah-Sol Kim0Ju Hong Park1Graduate School of Convergence Science and Technology, Pohang University of Science and Technology, Pohang, Republic of KoreaDepartment of Convergence IT Engineering, Pohang University of Science and Technology, Pohang, Republic of KoreaThis study investigated the influence of different pretreatment methods on the nutritional composition of pili nuts, with the aim of identifying optimal intake strategies for developing elder-friendly foods. Saturated fatty acid (FA) content increased across all cooking methods, whereas unsaturated FA content rose following roasting but decreased after boiling. Roasting resulted in the smallest reduction in antioxidant activity, making it the preferred processing method. Based on these outcomes, a pudding that complied with the Korean Standard (KS) for texture-modified foods was formulated using roasted pili nuts. Regression analysis determined the appropriate gelling agent concentrations for each KS level: gelatin—Level 1: 7.707–67.822%, Level 2: 3.249–7.302%, Level 3: ≤2.979%; agar—Level 1: 15.289–102.640%, Level 2: 8.812–14.308%, Level 3: ≤8.419%. These formulations enable customization according to the dietary needs and mastication abilities of older adults, improving both nutritional value and consumption convenience. The findings suggest roasted pili nuts as a promising functional ingredient for health-promoting diets in aging populations, while emphasizing the need for further research on large-scale production feasibility and clinical health outcomes.https://www.tandfonline.com/doi/10.1080/23311932.2025.2546990Pili nutfatty acidantioxidanttextureelder-friendly foodFood Additives & Ingredients |
| spellingShingle | Dah-Sol Kim Ju Hong Park Changes in nutritional properties based on cooking methods of pili nuts (canarium ovatum engl.) and their applicability as elder-friendly food Cogent Food & Agriculture Pili nut fatty acid antioxidant texture elder-friendly food Food Additives & Ingredients |
| title | Changes in nutritional properties based on cooking methods of pili nuts (canarium ovatum engl.) and their applicability as elder-friendly food |
| title_full | Changes in nutritional properties based on cooking methods of pili nuts (canarium ovatum engl.) and their applicability as elder-friendly food |
| title_fullStr | Changes in nutritional properties based on cooking methods of pili nuts (canarium ovatum engl.) and their applicability as elder-friendly food |
| title_full_unstemmed | Changes in nutritional properties based on cooking methods of pili nuts (canarium ovatum engl.) and their applicability as elder-friendly food |
| title_short | Changes in nutritional properties based on cooking methods of pili nuts (canarium ovatum engl.) and their applicability as elder-friendly food |
| title_sort | changes in nutritional properties based on cooking methods of pili nuts canarium ovatum engl and their applicability as elder friendly food |
| topic | Pili nut fatty acid antioxidant texture elder-friendly food Food Additives & Ingredients |
| url | https://www.tandfonline.com/doi/10.1080/23311932.2025.2546990 |
| work_keys_str_mv | AT dahsolkim changesinnutritionalpropertiesbasedoncookingmethodsofpilinutscanariumovatumenglandtheirapplicabilityaselderfriendlyfood AT juhongpark changesinnutritionalpropertiesbasedoncookingmethodsofpilinutscanariumovatumenglandtheirapplicabilityaselderfriendlyfood |