Thermal Treatments Affect the Color, Water Activity, and Fatty Acid Profile of Cachichín Seed (<i>Oecopetalum mexicanum</i>)

Thermal Treatments Affect the Color, Water Activity, and Fatty Acid Profile of Cachichín Seed (<i>Oecopetalum mexicanum</i>)

Cachichín (<i>Oecopetalum mexicanum</i>) is a tree from Sierra de Misantla, Veracruz, Mexico, whose fruit produces a seed traditionally consumed raw, boiled, or toasted. This study evaluated the effects of three thermal treatments (boiling, commercial toasting, and controlled toasting) o...

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Bibliographic Details
Main Authors: Alejandro Esli Hernández-Mora, Fernando Carlos Gómez-Merino, Marisol Castillo-Morales, José Andrés Herrera-Corredor, Libia Iris Trejo-Téllez, Itzen Aguiñiga-Sánchez, Adriana Contreras-Oliva, Aleida Selene Hernández-Cázares
Format: Article
Language:English
Published: MDPI AG 2025-02-01
Series:Biology and Life Sciences Forum
Subjects:
cachichín
raw
toasted
boiled
color
water activity
Online Access:https://www.mdpi.com/2673-9976/40/1/28
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