Evidence map›Paper›PMID 31686688›Full record

ArticleJournal of food science and technology2019

Effect of using cinnamon oil encapsulated in maltodextrin as exogenous flavouring on flavour quality and stability of biscuits.

Hoda H M Fadel, Ibrahim M Hassan, Manar T Ibraheim, Magda A Abd El Mageed, Rasha Saad

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

Article in Journal of food science and technology, 2019. 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
2.0field-weighted citation impact, top 14% 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, 22 citations in OpenAlex.

  1. Review
  2. Article
  3. Review
  4. 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 2 institutions in 1 country.

Hoda H M Fadel1Chemistry of Flavour and Aroma Department, National Research Center, Dokki, Cairo, 12622 Egypt.
Ibrahim M Hassan2Food Science Department, Faculty of Agriculture, Ain Shams University, Cairo, Egypt.
Manar T Ibraheim2Food Science Department, Faculty of Agriculture, Ain Shams University, Cairo, Egypt.
Magda A Abd El Mageed1Chemistry of Flavour and Aroma Department, National Research Center, Dokki, Cairo, 12622 Egypt.
Rasha Saad1Chemistry of Flavour and Aroma Department, National Research Center, Dokki, Cairo, 12622 Egypt.ORCID 0000-0003-0363-1409
National Research Centre · EGAin Shams University · EG

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

The flavour quality of biscuits could be lost during baking and storage. Therefor, the impact of using cinnamon essential oil (EO) encapsulated in maltodextrin (CO-MD), as exogenous flavour, on the flavour quality and stability of biscuits was evaluated. The results were compared with those of using cinnamon oil dissolved in propylene glycol (CO-PG), as a delivery solvent. The main volatile compounds in cinnamon oil were used as markers to monitor its stability in biscuits flavoured with CO-MD and CO-PG during baking and storage. The volatile components generated in flavoured biscuits and nonflavoured biscuits (control) were analyzed by headspace solid phase microextraction and gas chromatography-mass spectrometry. The retention of cinnamaldehyde, eugenol and β-caryophyllene in biscuits flavoured with CO-MD was significantly (

Indexed as

Cinnamon essential oilEncapsulationExogenous flavourFlavoured biscuitsSensory evaluation

Identifiers

PMID31686688
PMCPMC6801248
OpenAlexW2958616833

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.