Influence of Cutting Dimensions and Cooking Methods on the Nutritional Composition and Sensory Attributes of Zucchini (Cucurbita pepo L.)

The present work investigated how cube size (10 × 10 × 10 mm and 20 × 20 × 20 mm) and culinary technique (stir-frying, steaming, with raw zucchini as control) influence the nutritional profile, bioactive components, texture, and sensory properties of zucchini (Cucurbita pepo L.). Parameters assessed included moisture, dry matter, ash, protein, fat, antioxidant capacity (AC), total phenolic content (TPC), texture profile, and consumer acceptance. Cutting size significantly affected dry matter...