Evidence map›Paper›PMID 29358807›Full record

ArticleJournal of food science and technology2018

Characterization of baru nut (

Camila de Souza Paglarini, Mayara de Souza Queirós, Silvia Satie Tuyama, Ana Claúdia Varanda Moreira, Yoon Kil Chang, Caroline Joy Steel

Open access · greenAbstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Journal of food science and technology, 2018. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

0numbers the graph read from it
0cells of the map it votes in
0citing papers in PubMed
5.5field-weighted citation impact, top 4% of its field
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, 21 citations in OpenAlex.

No citing paper in PubMed yet.

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

6 authors at 1 institution in 1 country.

Camila de Souza Paglarini1Meat and Meat Products Laboratory, Department of Food Technology, School of Food Engineering, University of Campinas, Campinas, SP 13083-862 Brazil.
Mayara de Souza Queirós2Dairy Science and Technology Laboratory, Department of Food Technology, School of Food Engineering, University of Campinas, Campinas, SP 13083-862 Brazil.
Silvia Satie Tuyama3Department of Food and Nutrition, School of Food Engineering, University of Campinas, Campinas, SP 13083-862 Brazil.
Ana Claúdia Varanda Moreira4Cereals, Roots and Tubers Laboratory, Department of Food Technology, School of Food Engineering, University of Campinas, Campinas, SP 13083-862 Brazil.
Yoon Kil Chang4Cereals, Roots and Tubers Laboratory, Department of Food Technology, School of Food Engineering, University of Campinas, Campinas, SP 13083-862 Brazil.
Caroline Joy Steel4Cereals, Roots and Tubers Laboratory, Department of Food Technology, School of Food Engineering, University of Campinas, Campinas, SP 13083-862 Brazil.
Universidade Estadual de Campinas (UNICAMP) · BR

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Baru is a native specie from the Brazilian "cerrado" with interesting nutritional and sensory characteristics. The aim of our study was to characterize baru nut flour (BF) and to explore the possibility of producing reduced-fat baru cupcakes. Four different cupcake formulations were produced wheat flour (WF) containing 30% BF with reductions of 50 (F1), 75 (F2) and 100% (F3) margarine, compared to a control with 100% WF and 100% margarine (FC). BF showed 2.76% moisture, 19.2% proteins, 40.8% lipids, 3.05% ash and 18.51% dietary fiber. The substitution of wheat flour with 30% BF increased the mixing tolerance index and resistance to extension in the rheological analyses; however, these changes did not greatly influence cupcake quality. Firmness was the parameter most affected during shelf life, with statistically significant differences between the formulations. The cupcakes prepared with the blend of 70% WF + 30% BF and with fat reductions (F2 and F3) can be considered "

Indexed as

BaruCupcakesRheological analysisSensory analysisShelf life

Identifiers

PMID29358807
PMCPMC5756196
OpenAlexW2769246214

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.