Evidence map›Paper›PMID 31741529›Full record

ArticleJournal of food science and technology2019

Pancake ready mix enriched with dehydrated squash pulp (

Natali López-Mejía, Hugo Alexander Martínez-Correa, Margarita María Andrade-Mahecha

Abstract 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 2 papers.

0numbers the graph read from it
0cells of the map it votes in
2citing 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

2 citing papers in PubMed.

  1. Article
  2. Physicochemical, nutritional and functional properties ofFood science and biotechnology · 2021
    Review
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.

Natali López-MejíaFaculty of Engineering and Administration, Engineering Department, Group of Research on Agroindustrial Processes (GIPA), National University of Colombia, Palmira, 763533 Colombia.ORCID 0000-0001-9136-5205
Hugo Alexander Martínez-CorreaFaculty of Engineering and Administration, Engineering Department, Group of Research on Agroindustrial Processes (GIPA), National University of Colombia, Palmira, 763533 Colombia.
Margarita María Andrade-MahechaFaculty of Engineering and Administration, Engineering Department, Group of Research on Agroindustrial Processes (GIPA), National University of Colombia, Palmira, 763533 Colombia.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

The objective of this study was to evaluate the physicochemical, sensory and texture characteristics of pancakes which contained dehydrated squash pulp (10 and 30 g/100 g of ready mix pancake). For this, first the physicochemical characteristics as well as the thermal and functional properties of dehydrated squash pulp (DSP) were determined. Then, the stability of the pancake ready mix was evaluated, through its physical-chemical and microbiological properties, during a storage period of 3 weeks, at 25, 40 and 50 °C. Finally, shelf life was estimated by means of two predictive methods (reaction kinetics and microbiological method). Results showed that DSP presented a high dietary fiber content (30.02 g/100 g), total carotenoids (452.04 µg/g), and phenolic compounds (415 ± 9.19 mg GAE/100 g), high swelling power, low solubility and emulsifying capacity. The formulation with the highest acceptance was that containing 10% dehydrated squash pulp (DSP-10), which obtained a shelf life of 5.39 weeks (28 °C) (reaction kinetics) and 33.51 weeks (microbiological method).

Indexed as

Dietary fiberFunctional propertiesPancakesSquashTotal carotenoids

Identifiers

PMID31741529
PMCPMC6828877

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.