Evidence map›Paper›PMID 30284109›Full record

ArticlePlant foods for human nutrition (Dordrecht, Netherlands)2018

Nutraceutical, Physicochemical, and Sensory Properties of Blue Corn polvorones, a Traditional Flour-Based Confectionery.

María Gricelda Vázquez-Carrillo, Luis Alfredo Aparicio-Eusebio, Yolanda Salinas-Moreno, María Ofelia Buendía-Gonzalez, David Santiago-Ramos

Abstract read
PubMed Publisher
In one paragraph

Article in Plant foods for human nutrition (Dordrecht, Netherlands), 2018. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.

0numbers the graph read from it
0cells of the map it votes in
4citing papers in PubMed
0.9field-weighted citation impact, top 33% 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

4 citing papers in PubMed, 19 citations in OpenAlex.

  1. Article
  2. Review
  3. Review
  4. Heliyon · 2020
    Article
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

5 authors at 4 institutions in 1 country.

María Gricelda Vázquez-CarrilloInstituto Nacional de Investigaciones Forestales, Agrícolas y Pecuarias (INIFAP), Campo Experimental Valle de México, Km. 13.5 Carretera Los Reyes-Texcoco, Coatlinchán, C.P. 56250, Texcoco, Estado de México, Mexico. gricelda_vazquez@yahoo.com.
Luis Alfredo Aparicio-EusebioUniversidad Autónoma Chapingo, Departamento de Ingeniería Agroindustrial, Km 38.5 Carretera México-Texcoco, Texcoco, C.P. 56230, Estado de México, Mexico.
Yolanda Salinas-MorenoINIFAP, Campo Experimental Centro Altos de Jalisco, Km 8 Carretera Tepatitlán-Lagos de Moreno, C.P. 47600, Tepatitlán de Morelos, Jalisco, Mexico.
María Ofelia Buendía-GonzalezUniversidad Autónoma Chapingo, Departamento de Ingeniería Agroindustrial, Km 38.5 Carretera México-Texcoco, Texcoco, C.P. 56230, Estado de México, Mexico.
David Santiago-RamosPrograma de Posgrado en Alimentos del Centro de la República, Universidad Autónoma de Querétaro, Cerro de las Campanas S/N, Col. Las Campanas, C.P. 76010, Querétaro, Mexico.
Chapingo Autonomous University · MXAutonomous University of Queretaro · MXInstituto Nacional de Investigaciones Forestales Agrícolas y Pecuarias · MXTepatitlán's Institute for Theoretical Studies · MX

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Blue corn is an anthocyanin-rich material that can be used in the preparation of baking products. The aim of this work was to evaluate the physicochemical, nutraceutical, and sensory properties of polvorones (a traditional flour-based confectionery) made with whole blue-corn flour. All samples showed similar bromatological composition, but polvorones from whole blue-corn flour had a higher phenolics (837.1 mg gallic acid/kg) and anthocyanins (373.0 mg cyanidin-3-glucoside/kg) content, which exerted an influence on their higher antioxidant activity compared with wheat flour-based laboratory and commercial samples. The transformation of raw blue-corn flour into polvorones produced the degradation of some acylated anthocyanins into non-acylated forms. The substitution of wheat flour with whole blue-corn flour enhanced overall acceptability, as well as the color and flavor of polvorones. Our findings demonstrated that it is possible to use whole blue corn in the formulation of polvorones with more health beneficial properties and better consumer acceptability than refined wheat products.

Indexed as

CandyAnthocyaninsAntioxidantsDietary SupplementsFlourFood AnalysisHumansPhenolsPigmentationTasteTriticumZea maysAnthocyaninsAntioxidantsPhenolsAnthocyaninsAntioxidant activityBlue cornPhenolicspolvorones

Identifiers

PMID30284109
OpenAlexW2895235862

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.