Changes in nutritional properties based on cooking methods of pili nuts (canarium ovatum engl.) and their applicability as elder-friendly food
2025
Dah-Sol Kim | Ju Hong Park
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.
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