ArticleHeliyon2021
Gluten free rice-soy pasta: proximate composition, textural properties and sensory attributes.
Article in Heliyon, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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.
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.
Who cites it
4 citing papers in PubMed, 59 citations in OpenAlex.
- Current Trends in Gluten-Free Biscuit Formulation Using Rice Flour Enriched with Chestnut Flour and Fruit Powders.Foods (Basel, Switzerland) · 2025Article
- Physiochemical Characterization and Antioxidant Potential of Sorghum and Cork Oak as Valuable Additives to TraditionalFoods (Basel, Switzerland) · 2025Article
- A Comprehensive Review on Harnessing Soy Proteins in the Manufacture of Healthy Foods through Extrusion.Foods (Basel, Switzerland) · 2024Review
- Implications of Blending Pulse and Wheat Flours on Rheology and Quality Characteristics of Baked Goods: A Review.Foods (Basel, Switzerland) · 2022Review
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
2 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Recent increase in gluten allergy has led to high demand for gluten free products such as rice pasta. Although rice grains are rich in bioactive compounds and B vitamins, they are generally low in protein compared to wheat grains. The aim of this study was to determine the quality attributes of soy enriched rice pasta. Five Rice-soy pastas were produced from different blends (10-30%) of soybean flour and rice flour. The proximate composition, cooking quality, colour, texture profile, and sensory attributes of the pastas were determined. Results showed increased in protein (6.7-12.1%), crude fibre (0.8-1.3%), ash (0.6-2.2%) and energy values (379-389 kcal/100g). Fortification improved the colour, reduce cooking time (15.59-15.11 min) but increased cooking loss (7.30-7.49%). The hardness (506-314 g), springiness (1.25-0.71 mm) and chewiness (417-334 g x mm) values decreased while gumminess (417-334 g) increased. Rice pasta enriched with 15% soybean flour was highly ranked for sensory attributes. In conclusion, this study demonstrated that Rice-soy pasta can serve as nutritious alternative to conventional rice pasta, and also add variety to food groups for people suffering from celiac disease.
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
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.