Evidence map›Paper›PMID 29063352›Full record

ArticlePlant foods for human nutrition (Dordrecht, Netherlands)2017

Multivariable Analysis of Gluten-Free Pasta Elaborated with Non-Conventional Flours Based on the Phenolic Profile, Antioxidant Capacity and Color.

Gustavo A Camelo-Méndez, Pamela C Flores-Silva, Edith Agama-Acevedo, Luis A Bello-Pérez

Abstract read
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In one paragraph

Article in Plant foods for human nutrition (Dordrecht, Netherlands), 2017. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

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0citing papers in PubMed
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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

0 citing papers in PubMed.

No citing paper in PubMed yet.

4 · The record

Corrections and comments

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5 · Who and what money

Authors and funding

4 authors.

Gustavo A Camelo-MéndezInstituto Politécnico Nacional, CEPROBI, Yautepec, Morelos, Mexico.
Pamela C Flores-SilvaDepartamento de Ingeniería de Procesos e Hidráulica, Universidad Autónoma Metropolitana-Iztapalapa, Apartado Postal 55-534, 09340, Ciudad de México, Mexico.
Edith Agama-AcevedoInstituto Politécnico Nacional, CEPROBI, Yautepec, Morelos, Mexico.
Luis A Bello-PérezInstituto Politécnico Nacional, CEPROBI, Yautepec, Morelos, Mexico. labellop@ipn.mx.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

The phenolic compounds, color and antioxidant capacity of gluten-free pasta prepared with non-conventional flours such as chickpea (CHF), unripe plantain (UPF), white maize (WMF) and blue maize (BMF) were analyzed. Fifteen phenolic compounds (five anthocyanins, five hydroxybenzoic acids, three hydroxycinnamic acids, one hydroxyphenylacetic acid and one flavonol) were identified in pasta prepared with blue maize, and 10 compounds were identified for samples prepared with white maize. The principal component analysis (PCA) led to results describing 98% of the total variance establishing a clear separation for each pasta. Both the proportion (25, 50 and 75%) and type of maize flour (white and blue) affected the color parameters (L*, C

Indexed as

AntioxidantsCicerColorDiet, Gluten-FreeFlourMultivariate AnalysisPhenolsPlantagoZea maysAntioxidantsPhenolsAntioxidant capacityColorGluten-free pastaNon-conventional flourPhenolics

Identifiers

PMID29063352

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Registered trials

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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.