Evidence map›Paper›PMID 32903977›Full record

ArticleJournal of food science and technology2020

Development and quality evaluation of wheat based cookies enriched with fenugreek and oat flours.

Abiyot Negu, Adamu Zegeye, Tessema Astatkie

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Journal of food science and technology, 2020. 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. Review
  2. 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.

Abiyot NeguCollege of Engineering and Technology, Wolkite University, Wolkite, Ethiopia.
Adamu ZegeyeSchool of Chemical and Bio Engineering, Addis Ababa Institute of Technology, Addis Ababa University, Addis Ababa, Ethiopia.
Tessema AstatkieFaculty of Agriculture, Dalhousie University, PO Box 550, Truro, NS B2N 5E3 Canada.ORCID 0000-0002-9779-8789

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Cookies are one of the best-known quick snack products. However, the main ingredients used in many countries are wheat and a few cereal seeds. This study was conducted to evaluate the nutritional (chemical composition, physical properties, mineral, and phytochemical) and sensory attributes of cookies produced from wheat alone, and three blends of wheat, fenugreek and oat generated after running a d-optimal design mixture experiment (85:5:10%, 70:10:20%, and 55:15:30%), and when baked at three different temperatures (150, 175, and 200 °C). The results indicated that the cookies made from wheat flour supplemented with fenugreek and oat flours had significantly higher protein, fat, crude fiber and energy contents, but lower carbohydrate content. The anti-nutrient contents (phytic acid and condensed tannin) of fenugreek and oat supplemented cookies increased moderately. The mineral content (Ca, Mg, Fe and Zn) of cookies enriched with fenugreek and oat was also improved. The effect of baking temperature on the different response variables varied, and all in all, 175 °C was an acceptable compromise. The study showed that cookies made from 70% wheat, 10% fenugreek, and 20% oat and baked at 175 °C have the best nutritional content and acceptable sensory attributes.

Indexed as

Baking temperatureChemical compositionComposite flourPhytochemicalsSensory evaluation

Identifiers

PMID32903977
PMCPMC7447712

What OpenQuestion holds

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Registered trials

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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.