ArticleJournal of food science and technology2022
Development of biscuits supplemented with papaya seed and peel: effects on physicochemical properties, bioactive compounds, in vitro absorption capacities and starch digestibility.
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 8 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
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Who cites it
8 citing papers in PubMed, 25 citations in OpenAlex.
- Comparative Study of the Physicochemical, Functional, Thermal, and Rheological Properties of Pretreated Flours FromFood science & nutrition · 2026Article
- Utilization of Walnut Male Flowers (Food science & nutrition · 2026Article
- Sustainable utilization of fruit waste in cereal-based breakfast foods: Pre-clinical and clinical perspectives on safety and nutritional benefits.Current research in food science · 2026Review
- Impact of water combined wet ball milling extraction and functional evaluation of dietary fiber from papaya (Food chemistry: X · 2024Article
- Antidiabetic Property Optimization from Green Leafy Vegetables Using Ultrasound-Assisted Extraction to Improve Cracker Production.Preventive nutrition and food science · 2024Article
- Investigation of the antimicrobial, antioxidant, hemolytic, and thrombolytic activities ofFood science & nutrition · 2023Article
- Proteolysis and therapeutic potential of bioactive peptides derived from Cheddar cheese.Food science & nutrition · 2023Review
- Modification of Ginseng Insoluble Dietary Fiber by Enzymatic Method: Structural, Rheological, Thermal and Functional Properties.Foods (Basel, Switzerland) · 2023Article
Corrections and comments
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Authors and funding
5 authors at 2 institutions in 3 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
In this study, wheat biscuits were prepared by supplementing with papaya seed (PS) and papaya peel (PP) in range of 2 to 10%. As compared to control (un-supplemented) samples, PS and PP-supplemented biscuits were analyzed for their physicochemical properties, bioactive compounds, antioxidant activities, in vitro absorption capacities, starch digestibility and sensory attributes. As compared to PS, PP had lower energy value, higher bioactive compounds and antioxidant activity along with better in vitro adsorption capacities. Overall, PS and PP addition from 2 to 10% significantly improved nutritional components, polyphenol compounds, antioxidant activities, and caused marked rises in NO
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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.