Fortified Blended Food Base: Effect of Co-Fermentation Time on Composition, Phytic Acid Content and Reconstitution Properties.

Ashwini V Shevade, Yvonne C O'Callaghan, Nora M O'Brien, Tom P O'Connor, Timothy P Guinee

Open access · goldAbstract read

In one paragraph

Article in Foods (Basel, Switzerland), 2019. 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

0.1field-weighted citation impact, top 49% 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, 2 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

5 authors at 2 institutions in 1 country.

Ashwini V ShevadeFood Chemistry and Technology, Teagasc Food Research Centre Moorepark, Fermoy, Co. Cork P61 C996, Ireland.

Yvonne C O'CallaghanSchool of Food and Nutrition Sciences, University College Cork T12 Y337, Ireland.

Nora M O'BrienSchool of Food and Nutrition Sciences, University College Cork T12 Y337, Ireland.

Tom P O'ConnorSchool of Food and Nutrition Sciences, University College Cork T12 Y337, Ireland.

Timothy P GuineeFood Chemistry and Technology, Teagasc Food Research Centre Moorepark, Fermoy, Co. Cork P61 C996, Ireland. tim.guinee@teagasc.ie.ORCID 0000-0002-6389-9717

University College Cork · IETeagasc - The Irish Agriculture and Food Development Authority · IE

Funding

Department of Agriculture, Food and the Marine Food Institutional Research Measure (FIRM) with project reference no. 14/F/805

6 · The paper itself

Abstract

Dehydrated blends of dairy-cereal combine the functional and nutritional properties of two major food groups. Fortified blended food base (FBFB) was prepared by blending fermented milk with parboiled wheat, co-fermenting the blend at 35 °C, shelf-drying and milling. Increasing co-fermentation time from 0 to 72 h resulted in powder with lower lactose, phytic acid and pH, and higher contents of lactic acid and galactose. Simultaneously, the pasting viscosity of the reconstituted base (16.7%,

Indexed as

consistencyfermented milkfortified blended food base (FBFB)parboiled wheatphytic acid

Identifiers

PMID31484356

DOI10.3390/foods8090388

PMCPMC6770338

OpenAlexW2971838026

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.