Evidence map›Paper›PMID 41732516›Full record

ArticleFood chemistry: X2026

Effect of preheated chestnut on the texture and starch digestibility properties of chestnut noodles.

Liangyi Li, Anqi Wu, Lu Lu, Fengqi Xiang, Feifei Tong, Ming Jia, Lihua Li, Jing Peng, Wenhua Zhou

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Food chemistry: X, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.

0numbers the graph read from it
0cells of the map it votes in
2citing papers in PubMed
–field-weighted citation impact
1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

2 citing papers in PubMed.

  1. Review
  2. Article
4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

9 authors.

Liangyi LiNational Engineering Research Center for Rice and By-product Deep Processing, Hunan Provincial Key Laboratory of Special Medical Food Processing, School of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, Hunan Province, PR China.
Anqi WuNational Grain and Rice Postpartum Engineering and Technigue Research Center, Hunan Provincial Grain and Oil Product Quality Monitoring Center, Changsha 410008, Hunan Province, PR China.
Lu LuNational Engineering Research Center for Rice and By-product Deep Processing, Hunan Provincial Key Laboratory of Special Medical Food Processing, School of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, Hunan Province, PR China.
Fengqi XiangNational Engineering Research Center for Rice and By-product Deep Processing, Hunan Provincial Key Laboratory of Special Medical Food Processing, School of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, Hunan Province, PR China.
Feifei TongNational Engineering Research Center for Rice and By-product Deep Processing, Hunan Provincial Key Laboratory of Special Medical Food Processing, School of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, Hunan Province, PR China.
Ming JiaSchool of Computer and Mathematics, Central South University of Forestry and Technology, Changsha 410004, Hunan Province, PR China.
Lihua LiLixian Agricultural Technology Extension Center, Changde 415000, Hunan Province, PR China.
Jing PengNational Engineering Research Center for Rice and By-product Deep Processing, Hunan Provincial Key Laboratory of Special Medical Food Processing, School of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, Hunan Province, PR China.
Wenhua ZhouNational Engineering Research Center for Rice and By-product Deep Processing, Hunan Provincial Key Laboratory of Special Medical Food Processing, School of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, Hunan Province, PR China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Noodles with chestnut are nutritious and healthy, but untreated chestnut has a negative impact on noodles quality. In this study, the improvement effect of chestnuts with heat treatments (cooking, microwaving, baking) on chestnut noodles quality was investigated. Results showed that heat treatment enhanced the solubility, swelling power, and gelatinization properties of chestnut. Compared with untreated chestnut, the heat-treated chestnut reduced the starch digestibility of chestnut noodles. In particular, the addition of 25% microwave-treated chestnut resulted in noodles with excellent cooking, sensory, textural, and tensile properties. FTIR and SDS protein extraction results further suggested that adding less than 25% microwave-treated chestnut improved the overall quality of chestnut noodle by optimizing the protein secondary structure, enhancing molecular aggregation, and strengthening the gluten network continuity. Overall, especially microwave heat treatment can serve as a promising strategy to optimize the texture and starch digestibility properties of chestnut noodles.

Indexed as

ChestnutsHeat treatmentNoodlesStarch digestibilityTexture properties

Identifiers

PMID41732516
PMCPMC12925176

What OpenQuestion holds

Textmetadata
LicenceCC BY-NC-ND
Read underepoch 390

Registered trials

None linked

Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.