Evidence map›Paper›PMID 33678878›Full record

ArticleJournal of food science and technology2021

Dual modification of achira (

Zaira E Cabrera-Canales, Gonzalo Velazquez, María L Rodríguez-Marín, Guadalupe Méndez-Montealvo, Juan Hernández-Ávila, Eduardo Morales-Sánchez, Carlos A Gómez-Aldapa

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

Article in Journal of food science and technology, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.

0numbers the graph read from it
0cells of the map it votes in
1citing papers in PubMed
1.3field-weighted citation impact, top 21% 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

1 citing paper in PubMed, 19 citations in OpenAlex.

  1. 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

7 authors at 2 institutions in 1 country.

Zaira E Cabrera-CanalesInstituto Politécnico Nacional, CICATA Unidad Querétaro, Cerro Blanco No. 141, 76090 Querétaro, Qro Mexico.
Gonzalo VelazquezInstituto Politécnico Nacional, CICATA Unidad Querétaro, Cerro Blanco No. 141, 76090 Querétaro, Qro Mexico.
María L Rodríguez-MarínÁrea Académica de Química, ICBI, Cd. del Conocimiento, Universidad Autónoma del Estado de Hidalgo, Carretera Pachuca - Tulancingo km 4.5, 42184 Mineral de la Reforma, Hgo Mexico.
Guadalupe Méndez-MontealvoInstituto Politécnico Nacional, CICATA Unidad Querétaro, Cerro Blanco No. 141, 76090 Querétaro, Qro Mexico.
Juan Hernández-ÁvilaÁrea Académica de Química, ICBI, Cd. del Conocimiento, Universidad Autónoma del Estado de Hidalgo, Carretera Pachuca - Tulancingo km 4.5, 42184 Mineral de la Reforma, Hgo Mexico.
Eduardo Morales-SánchezInstituto Politécnico Nacional, CICATA Unidad Querétaro, Cerro Blanco No. 141, 76090 Querétaro, Qro Mexico.
Carlos A Gómez-AldapaÁrea Académica de Química, ICBI, Cd. del Conocimiento, Universidad Autónoma del Estado de Hidalgo, Carretera Pachuca - Tulancingo km 4.5, 42184 Mineral de la Reforma, Hgo Mexico.ORCID 0000-0002-4723-3093
Polytechnic University of Queretaro · MXUniversidad Autónoma del Estado de Hidalgo · MX

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

The aim of this study was to evaluate the effect of acid hydrolysis and succination upon single and a combination of both of them as a dual modification on the morphological, structural, thermal, and pasting profile of the achira starch in order to expand its potential food applications. The surface of achira starch granules was eroded with acid hydrolysis, while the succination resulted in the formation of pores or cavities, having a slight impact on the crystallinity and the gelatinization enthalpy. Succinated starch presented the lowest transition temperatures (To = 60.29 °C, Tp = 65.03 °C and Te = 69.86 °C) compared to other starches in this study. The succination increased the final viscosity (3808 cp) when compared with the native starch (3114 cp), while acid hydrolysis resulted in a decreased value (735 cp). These are desirable properties for its possible use as an additive in bakery industry processes.

Indexed as

Achira starchAcid hydrolysisPasting propertiesSuccination

Identifiers

PMID33678878
PMCPMC7884568
OpenAlexW3042181134

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.