Evidence map›Paper›PMID 42179958›Full record

ArticleFood chemistry: X2026

Effects of roasting and frying pretreatments on the nutritional, physicochemical, and sensory properties of hazelnut milk with direct grinding of raw kernels as a comparison.

Fan Zhang, Yazheng Zhao, Siru Wang, Yujie Zhang, Xujiao Zheng, Wuqiang Nan, Yuheng Liu, Marat Muratkhan, Lisong Liang, Wenchuan Guo and 3 more

Abstract read
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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. Not yet cited in PubMed.

0numbers the graph read from it
0cells of the map it votes in
0citing 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

0 citing papers in PubMed.

No citing paper in PubMed yet.

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

13 authors.

Fan ZhangCollege of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China.
Yazheng ZhaoCollege of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China.
Siru WangCollege of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China.
Yujie ZhangCollege of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China.
Xujiao ZhengCollege of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China.
Wuqiang NanCollege of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China.
Yuheng LiuCollege of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China.
Marat MuratkhanDepartment of Food Technology and Processing Products, Technical Faculty, Saken Seifullin Kazakh Agrotechnical University, Nur-Sultan, Kazakhstan.
Lisong LiangResearch Institute of Forestry, Chinese Academy of Forestry, Beijing 100091, China.
Wenchuan GuoCollege of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, Xianyang, Shaanxi, China.
Xinhua ZhuCollege of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, Xianyang, Shaanxi, China.
Xin LüCollege of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China.
Xin WangCollege of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

This study optimized the lye-peeling and pulping processes for hazelnut milk (HM) production and systematically compared three pretreatment methods: non-thermal raw grinding (PHM), thermal-stir-frying (FHM), and thermal-roasting (RHM). All HM samples exhibited high unsaturated fatty acids (> 93.00%). Thermal treatments significantly reduced pH and increased phase separation, with FHM group showing the poorest physical stability. However, FHM group demonstrated superior nutritional and functional properties, including the highest total polyphenols (108.43 ± 2.36 μg GAE/mL) and flavonoids (39.80 ± 0.80 μg CE/mL), along with the strongest radical scavenging activities against DPPH and hydroxyl radicals scavenging activities. Furthermore, GC-MS, e-nose, and e-tongue analysis confirmed that FHM group was enriched in volatile ketones, aldehydes, and furans, resulting in the highest sensory evaluation score. These findings highlight the critical trade-off between physical stability and sensory-nutritional quality in plant-based nut milks, providing guidance for precision processing.

Indexed as

Flavor compoundsHazelnut milkPhysicochemical propertiesPretreatmentSensory properties

Identifiers

PMID42179958
PMCPMC13197759

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Registered trials

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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.