ArticleFood science & nutrition2021
Incorporation of high fructose corn syrup with different fructose levels into biscuit: An assessment of physicochemical and textural properties.
Article in Food science & nutrition, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
What it found
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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.
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Who cites it
2 citing papers in PubMed, 6 citations in OpenAlex.
- Reducing acrylamide in bread with plant additives: a systematic review.Food chemistry: X · 2025Review
- Incorporation of high fructose corn syrup with different fructose levels into biscuit: An assessment of physicochemical and textural properties.Food science & nutrition · 2021Article
Corrections and comments
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Authors and funding
3 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
This study examined the effects of different concentrations of high-fructose corn syrup (HFCS, 28%, 44%, 55%) used in biscuit formulation on the hydroxymethyl furfural (HMF) acrylamide content, and textural properties were investigated and compared with invert sugar and sucrose-incorporated samples. No significant difference in the chemical composition (moisture, fat, protein, and ash) among different samples was noted based on the results. The highest L* was associated with a control sample containing sugar and invert sugar, although an increase in F55 content decreased the L* value significantly (
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Registered trials
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