The Claim
The addition of soybean oil or butter to cooked chestnut paste reduces its viscoelastic modulus compared to lipid-free controls, with soybean oil inducing a greater reduction than butter due to its liquid state and unsaturated fatty acid composition.
What the research says
Roughly balanced
Support and challenge are close. The picture may shift as more studies come in.
These are independent scores, not a percentage. Higher-grade studies count more, so a single strong opposing study can outweigh several weaker ones.
Adding soybean oil or butter to cooked chestnut paste makes it less stiff and more deformable under stress, with soybean oil having a stronger softening effect than butter.
See the scientific wording
The addition of soybean oil or butter to cooked chestnut paste reduces its viscoelastic modulus compared to lipid-free controls, indicating a softening effect on texture, with soybean oil producing more pronounced rheological changes due to its liquid state and unsaturated composition.
When liquid oils with unsaturated fats are mixed into cooked chestnut paste, the fat molecules slip into the spiral shapes of starch, locking into place and forming rigid structures. These structures make the starch less able to stretch or resist force, making the paste softer. Liquid oils with more unsaturated fats do this more effectively than solid fats because they fit better into the starch spirals.
What the research says
1 studyAdding oil or butter to chestnut paste makes it softer, and soybean oil makes it even softer than butter because it’s liquid and mixes better with the starch.
Score breakdown, mechanism chain, raw evidence, ideal studies needed & 1 supporting studies
Not medical advice. For informational purposes only. Always consult a qualified healthcare professional before making health decisions.