The Claim
Soybean oil improves the textural properties of cooked chestnut paste by increasing hardness and chewiness more than butter, due to enhanced starch-lipid complex formation that stabilizes the food matrix.
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.
Cooked chestnut paste becomes harder and chewier when soybean oil is used instead of butter because soybean oil promotes the formation of starch-lipid complexes that make the food structure more stable.
See the scientific wording
Soybean oil improves the textural properties of cooked chestnut paste—specifically increasing hardness and chewiness—more than butter, likely due to enhanced starch-lipid complex formation that stabilizes the food matrix.
When soybean oil is mixed into cooked chestnut paste, its unsaturated fats slip into the spiral shapes of starch molecules, locking them into rigid structures. These locked structures make the paste denser and tougher, so it resists being squished or broken apart when chewed.
What the research says
1 studySoybean oil makes chestnut paste firmer and chewier than butter because it bonds better with the starch inside, helping it hold its shape more tightly.
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.