The Claim
Soybean oil reduces starch digestibility in cooked chestnut paste more effectively than butter, as demonstrated by lower enzymatic hydrolysis rates associated with higher V-type crystallinity and complexing index.
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.
Cooking chestnut paste with soybean oil results in lower starch breakdown during digestion compared to using butter, due to structural changes in the starch that make it harder for enzymes to act.
See the scientific wording
Soybean oil reduces starch digestibility in cooked chestnut paste more effectively than butter, as demonstrated by lower enzymatic hydrolysis rates linked to higher V-type crystallinity and complexing index, suggesting potential for designing low-glycemic starchy foods.
When soybean oil is added to cooked chestnut paste, its long, flexible fat molecules slip into the spiral shapes of starch, locking into place and making the starch structure more rigid. This tight structure prevents digestive enzymes from reaching and breaking apart the starch into sugar, so less sugar is released during digestion.
What the research says
1 studySoybean oil binds better to the starch in chestnut paste than butter does, making it harder for your body to break down the starch and release sugar quickly. This could help keep blood sugar levels more stable after eating.
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.