Evidence map›Paper›PMID 33746269›Full record

ArticleJournal of food science and technology2021

Chemical, physical and sensory characteristics of biscuits enriched with jujube (

Manel Masmoudi, Hela Yaich, Maha Borchani, Rafika Mbarki, Hamadi Attia

Abstract 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 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. Effect onFood science & nutrition · 2023
    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.

Manel MasmoudiLaboratoire Analyses, Valorisation et Sécurité des Aliments, Ecole Nationale d'Ingénieurs de Sfax, Université de Sfax, Route de Soukra, 3038 Sfax, Tunisia.ORCID 0000-0001-8344-1159
Hela YaichLaboratoire Analyses, Valorisation et Sécurité des Aliments, Ecole Nationale d'Ingénieurs de Sfax, Université de Sfax, Route de Soukra, 3038 Sfax, Tunisia.
Maha BorchaniLaboratoire Analyses, Valorisation et Sécurité des Aliments, Ecole Nationale d'Ingénieurs de Sfax, Université de Sfax, Route de Soukra, 3038 Sfax, Tunisia.
Rafika MbarkiInstitut Supérieur de Biotechnologie de Sfax, Université de Sfax, Route de Soukra, 3038 Sfax, Tunisia.
Hamadi AttiaLaboratoire Analyses, Valorisation et Sécurité des Aliments, Ecole Nationale d'Ingénieurs de Sfax, Université de Sfax, Route de Soukra, 3038 Sfax, Tunisia.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

The present study was undertaken to evaluate the effect of partial wheat flour substitution by jujube flour (JF) or jujube fiber concentrate (JFC) (0-15%) on chemical, physical and sensory quality of biscuits. JFC extracted from jujube pulp was characterized by high fiber (89.61% DM) and phenolic (6.8 mg GAE/g) contents and showed good functional properties. Textural characteristics of biscuit doughs weren't negatively affected by wheat flour substitution. The enriched biscuits with JF or JFC showed improved nutritional quality proved by an increase in dietary fiber, ash and total phenolic contents. No variations were observed for the weight, thickness, diameter and spread ratio of enriched biscuits as compared with the control. Biscuit hardness increased, but

Indexed as

BiscuitJujube fiber concentrateJujube flourPhysico-chemicalSensory characteristicsZizyphus lotus L.

Identifiers

PMID33746269
PMCPMC7925756

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.