Evidence map›Paper›PMID 28115757›Full record

ArticleJournal of food science and technology2016

Bread formulated with guava powder was enriched in phenolic and aroma compounds, and was highly acceptable by consumers.

Vanessa N Castelo-Branco, Mabel G Lago, Daniela A Minuzzo, Nathália Moura-Nunes, Alexandre G Torres, Juliana C Nunes, Mariana Monteiro

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Journal of food science and technology, 2016. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.

0numbers the graph read from it
0cells of the map it votes in
1citing 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

1 citing paper in PubMed.

  1. Review
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

7 authors.

Vanessa N Castelo-BrancoLaboratório de Biotecnologia de Alimentos, Faculdade de Farmácia, Universidade Federal Fluminense, Niterói, Brazil.
Mabel G LagoLaboratório de Alimentos Funcionais, Instituto de Nutrição, Universidade Federal do Rio de Janeiro, Av. Carlos Chagas Filho, 373, CCS, Bloco J, 2° andar, sala 16, Cidade Universitária, Rio de Janeiro, RJ 21941-902 Brazil.
Daniela A MinuzzoCurso de Nutrição, Faculdade Arthur Sá Earp Neto, Rio de Janeiro, Brazil ; Laboratório de Bioquímica Nutricional e de Alimentos, Instituto de Química, Universidade Federal do Rio de Janeiro, Rio de Janeiro, Brazil.
Nathália Moura-NunesCurso de Nutrição, Faculdade Arthur Sá Earp Neto, Rio de Janeiro, Brazil ; Instituto de Nutrição, Universidade do Estado do Rio de Janeiro, Rio de Janeiro, Brazil.
Alexandre G TorresLaboratório de Bioquímica Nutricional e de Alimentos, Instituto de Química, Universidade Federal do Rio de Janeiro, Rio de Janeiro, Brazil.
Juliana C NunesEscola de Nutrição, Universidade Federal do Estado do Rio de Janeiro, Rio de Janeiro, Brazil.
Mariana MonteiroLaboratório de Alimentos Funcionais, Instituto de Nutrição, Universidade Federal do Rio de Janeiro, Av. Carlos Chagas Filho, 373, CCS, Bloco J, 2° andar, sala 16, Cidade Universitária, Rio de Janeiro, RJ 21941-902 Brazil.ORCID 0000-0002-8027-4778

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Guava powder (GP) was used as source of aroma and phenolic compounds to fortify wheat bread 10% (GB10) and 20% (GB20), substituting for wheat flour. Phenolic compounds, antioxidant capacity, volatile compounds profile, and sensory acceptability of control bread (CB; without GP) and guava breads (GB) were evaluated. Incorporation of GP increased roughly 2-to-3-fold the phenolic compounds contents of bread. Ten phenolic compounds were identified in GB20, and quercetin-3-

Indexed as

Antioxidant capacityBread makingFunctional foodPsidium guajavaSensory evaluationVolatile compounds

Identifiers

PMID28115757
PMCPMC5223251

What OpenQuestion holds

Textmetadata
Read underepoch 390

Registered trials

None linked

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.