ArticleMolecules (Basel, Switzerland)2022
Upgrading Common Wheat Pasta by Fiber-Rich Fraction of Potato Peel Byproduct at Different Particle Sizes: Effects on Physicochemical, Thermal, and Sensory Properties.
Article in Molecules (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 17 papers.
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.
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.
Who cites it
17 citing papers in PubMed, 30 citations in OpenAlex.
- Combined Effects of Potato Peel Powder and Pomegranate Peel Powder on the Quality Attributes of Refrigerated Chicken Meatballs.Foods (Basel, Switzerland) · 2026Article
- Fibre-Enriched Pasta from Wet Milled Royal Quinoa: Technological and Nutritional Characterisation.Foods (Basel, Switzerland) · 2026Article
- Phytochemical profiling and multi-target pharmacological evaluation ofFrontiers in chemistry · 2026Article
- Recovery of Proteins and Bioactive Peptides From Potato Peels.Food science & nutrition · 2025Review
- Innovative Gluten-FreeFoods (Basel, Switzerland) · 2025Article
- Innovative Utilization of Watermelon By-Product Powders to Enhance Fresh Pasta Quality: Improving Nutritional Value and Functional Properties.Food science & nutrition · 2025Article
- The association between the dietary index for gut microbiota and frailty: a cross-sectional study.Frontiers in nutrition · 2025Article
- Compatibility of Whole Wheat-Based Composite Flour in the Development of Functional Foods.Food technology and biotechnology · 2024Review
- Replacement of Native with Malted Triticale (xFoods (Basel, Switzerland) · 2024Article
- Quality of High-Fibre Pasta Supplemented with Watermelon Rind Powder with Different Particle Sizes.Food technology and biotechnology · 2024Article
- Characterization ofMolecules (Basel, Switzerland) · 2023Article
- Characterization ofMolecules (Basel, Switzerland) · 2023Article
- Characterization of Durum-Wheat Pasta Containing Resistant Starch from Debranched Waxy Rice Starch.Foods (Basel, Switzerland) · 2023Article
- Pomegranate Pomace Extract with Antioxidant, Anticancer, Antimicrobial, and Antiviral Activity Enhances the Quality of Strawberry-Yogurt Smoothie.Bioengineering (Basel, Switzerland) · 2022Article
- Valorizing the usage of olive leaves, bioactive compounds, biological activities, and food applications: A comprehensive review.Frontiers in nutrition · 2022Review
- Upgrading the physiochemical and sensory quality of yogurt by incorporating polyphenol-enriched citrus pomaces with antioxidant, antimicrobial, and antitumor activities.Frontiers in nutrition · 2022Article
- Impacts of turmeric and its principal bioactive curcumin on human health: Pharmaceutical, medicinal, and food applications: A comprehensive review.Frontiers in nutrition · 2022Review
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
8 authors at 4 institutions in 4 countries.
Funding
Abstract
Fiber-enriched food has numerous health benefits. This study develops functional fiber-enriched pasta (FEP) by partially substituting wheat flour for alcohol-insoluble residue prepared from potato processing byproducts (AIR-PPB) at various particle sizes (PS). The independent variables' effects, AIR-PPB at 2-15% substitution levels, and PS 40-250 µm were investigated in terms of chemical, cooking, thermal, and sensory properties. AIR-PPB is rich in total dietary fibers (TDF) (83%), exhibiting high water-holding capacity (WHC) and vibrant colors. Different concentrations of AIR-PPB increase TDF content in FEPs by 7-21 times compared to the control pasta (CP). Although the optimal cooking time (OCT) decreases by 15-18% compared to CP, where a lower OCT should reduce cooking time and save energy, cooking loss (Cl) increases slightly but remains within an acceptable range of 8%. Additionally, AIR-PPB altered the texture properties of FEP, with a moderate decrease in mass increase index (MII), firmness, and stickiness. AIR-PPB impairs the gluten network's structure in pasta due to AIR-PPB's WHC, which competes with starch for water binding, increasing the starch gelatinization temperature. FEPs show an increased lightness and yellowness and improved sensory properties. Highly acceptable FEPs were obtained for the following substitution levels: FEP11 (AIR-PPB at 2% and PS of 145 µm), FEP9 (AIR-PPB 4% level with PS of 70 µm), FEP6 (AIR-PPB of 4% level with 219 µm PS), and FEP1 (AIR-PPB = 8.5% with 40 µm PS), as compared to other FEPs.
Indexed as
Identifiers
What OpenQuestion holds
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.