Evidence map›Paper›PMID 35153309›Full record

ArticleJournal of food science and technology2022

Sensory and process optimization of a mango bagasse-based beverage with high fiber content and low glycemic index.

Alma Karen Burgos-Araiza, Marcela Gaytán-Martínez, Aurea Karina Ramírez-Jiménez, María de la Luz Reyes-Vega

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

Article in Journal of food science and technology, 2022. 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
0.6field-weighted citation impact, top 37% 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

2 citing papers in PubMed, 7 citations in OpenAlex.

  1. Article
  2. In Vivo Glycemic Response of Fruit-Based Mango (Foods (Basel, Switzerland) · 2024
    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

4 authors at 2 institutions in 1 country.

Alma Karen Burgos-AraizaPosgrado en Diseño e Innovación de Producto, Facultad de Ingeniería, Universidad Autónoma de Querétaro, Cerro de Las Campanas S/N Col. Cerro de Las Campanas, C.P. 76010 Santiago de Querétaro, Mexico.
Marcela Gaytán-MartínezPosgrado en Ciencia y Tecnología de Los Alimentos, Research and Graduate Studies in Food Science, School of Chemistry, Universidad Autónoma de Querétaro, Cerro de Las Campanas S/N Col. Cerro de Las Campanas, C.P. 76010 Santiago de Querétaro, Mexico.ORCID 0000-0002-1168-3877
Aurea Karina Ramírez-JiménezTecnologico de Monterrey, School of Engineering and Science, Av. Eugenio Garza Sada 2501 Sur, Monterrey, C.P. 64849 N.L. Mexico.
María de la Luz Reyes-VegaUniversidad Autónoma de Querétaro, Departamento de Investigación y Posgrados, C.P. 76010 Santiago de Querétaro, Mexico.
Autonomous University of Queretaro · MXTecnológico de Monterrey · MX

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

This research aimed to develop and optimize a mango bagasse (MB) powdered beverage with high fiber content and low glycemic index, acceptable by their potential consumers. The powdered beverage contained 40 g of mango bagasse (

Indexed as

BeverageFiberGlycemic indexMango bagasseSensory analysis

Identifiers

PMID35153309
PMCPMC8814141
OpenAlexW3138522107

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.