Evidence map›Paper›PMID 30302086›Full record

ArticleFood & nutrition research2018

Use of fungal alpha amylase and ascorbic acid in the optimisation of grain amaranth-wheat flour blended bread.

Ruth J Kamoto, William Kasapila, Tinna A Ng'ong'ola-Manani

Abstract read
In one paragraph

Article in Food & nutrition research, 2018. 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. 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

3 authors.

Ruth J KamotoDepartment of Food Science and Technology, Lilongwe University of Agriculture and Natural Resources (LUANAR), Lilongwe, Malawi.
William KasapilaDepartment of Food Science and Technology, Lilongwe University of Agriculture and Natural Resources (LUANAR), Lilongwe, Malawi.
Tinna A Ng'ong'ola-MananiDepartment of Food Science and Technology, Lilongwe University of Agriculture and Natural Resources (LUANAR), Lilongwe, Malawi.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Grain amaranth-wheat flour bread was optimised using ascorbic acid (0.03% dry weight basis) and fungal α-amylase (10 ppm) to investigate their effects on sensory properties of the breads. Six formulations were used in the ratios of 5:95, 10:90, 15:85, 20:80 and 25:75 grain amaranth to wheat flour compositions, while the control bread had 100% wheat flour. Consumer acceptability and preference ranking tests were conducted to describe and evaluate preference and acceptability of the breads. Analysis of consumer acceptability data revealed that there were significant differences (

Indexed as

blendingfermentationimproveroven spring

Identifiers

PMID30302086
PMCPMC6173280

What OpenQuestion holds

Textmetadata
LicenceCC BY
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.