Evidence map›Paper›PMID 35531394›Full record

ArticleJournal of food science and technology2022

Formulating and studying compound chocolate with adding dried grape pomace as a bulking agent.

Kubra Bursa, Mahmut Kilicli, Omer Said Toker, Ibrahim Palabiyik, Mehmet Gulcu, Mustafa Yaman, Nasim Kian-Pour, Nevzat Konar

Abstract 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 3 papers.

0numbers the graph read from it
0cells of the map it votes in
3citing 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

3 citing papers in PubMed.

  1. Review
  2. Review
  3. 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

8 authors.

Kubra BursaFood Engineering Department, Chemical and Metallurgical Engineering Faculty, Yildiz Technical University, Istanbul, Turkey.
Mahmut KilicliDepartment of Food Processing, Technical Sciences Vocational School, Gaziantep University, Gaziantep, Turkey.
Omer Said TokerFood Engineering Department, Chemical and Metallurgical Engineering Faculty, Yildiz Technical University, Istanbul, Turkey.
Ibrahim PalabiyikFood Engineering Department, Agricultural Faculty, Namik Kemal University, Tekirdağ, Turkey.
Mehmet GulcuFood Control Laboratory Directorate, Ministry of Agriculture and Forestry, Balikesir, Turkey.
Mustafa YamanNutrition and Dietetics Department, Health Sciences Faculty, Istanbul Sabahattin Zaim University, Istanbul, Turkey.
Nasim Kian-PourFood Technology Department, School of Applied Sciences, Istanbul Aydin University, Istanbul, Turkey.
Nevzat KonarFood Engineering Department, Agriculture Faculty, Eskisehir Osmangazi University, Eskisehir, Turkey.ORCID 0000-0002-7383-3949

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

The use of dried grape pomace (DGP) as a bulking agent for partly substitution of sugar, milk powder and whey powder in compound chocolate (CC) was investigated. D-optimal mixture design was used to determine the effect of composition on the particle size, flow behaviour (Casson yield value and plastic viscosity), as well as total phenolic and resveratrol contents before and after in vitro digestion. The various models (linear, quadratic and cubic) which were identified as significant (

Indexed as

Compound chocolateFunctional foodGrape pomaceMixture designOptimization

Identifiers

PMID35531394
PMCPMC9046511

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.