Evidence map›Paper›PMID 36339995›Full record

ArticleHeliyon2022

Nutritional and

Md Munnaf Hossen, Md Nazim Uddin, Md Shafiqul Islam Khan, S M Hedaytul Islam, Md Hasanuzzaman, Ummey Hafsa Bithi, Md Abu Tareq, Md Nazmul Hassan, Abu Sayeed, Rahat Bin Robbani and 1 more

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

Article in Heliyon, 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
0.7field-weighted citation impact, top 30% 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

3 citing papers in PubMed, 5 citations in OpenAlex.

  1. Review
  2. Article
  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

11 authors at 3 institutions in 1 country.

Md Munnaf HossenInstitute of Food Science and Technology, Bangladesh Council of Scientific and Industrial Research (BCSIR), Dhanmodi, Dhaka, Bangladesh.
Md Nazim UddinInstitute of Food Science and Technology, Bangladesh Council of Scientific and Industrial Research (BCSIR), Dhanmodi, Dhaka, Bangladesh.
Md Shafiqul Islam KhanDepartment of Food Microbiology, Faculty of Nutrition and Food Science, Patuakhali Science and Technology University, Dumki, Patuakhali 8602, Bangladesh.
S M Hedaytul IslamDepartment of Environmental Sanitation, Faculty of Nutrition and Food Science, Patuakhali Science and Technology University, Dumki, Patuakhali 8602, Bangladesh.
Md HasanuzzamanDepartment of Environmental Sanitation, Faculty of Nutrition and Food Science, Patuakhali Science and Technology University, Dumki, Patuakhali 8602, Bangladesh.
Ummey Hafsa BithiInstitute of Food Science and Technology, Bangladesh Council of Scientific and Industrial Research (BCSIR), Dhanmodi, Dhaka, Bangladesh.
Md Abu TareqDepartment of Food Microbiology, Faculty of Nutrition and Food Science, Patuakhali Science and Technology University, Dumki, Patuakhali 8602, Bangladesh.
Md Nazmul HassanDepartment of Environmental Sanitation, Faculty of Nutrition and Food Science, Patuakhali Science and Technology University, Dumki, Patuakhali 8602, Bangladesh.
Abu SayeedDepartment of Post-harvest Technology and Marketing, Faculty of Nutrition and Food Science, Patuakhali Science and Technology University, Dumki, Patuakhali 8602, Bangladesh.
Rahat Bin RobbaniDepartment of Food Technology and Nutritional Science, Mawlana Bhashani Science and Technology University, Santosh, Tangail 1902, Bangladesh.
Kanika MitraInstitute of Food Science and Technology, Bangladesh Council of Scientific and Industrial Research (BCSIR), Dhanmodi, Dhaka, Bangladesh.
Patuakhali Science and Technology University · BDBangladesh Council of Scientific and Industrial Research · BDMawlana Bhashani Science and Technology University · BD

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Soymilk (SM) is nutritionally nearly equal to milk from cows and is free of cholesterol, gluten, and lactose. This study's objective was to formulate a cholesterol-free soymilk dessert (SOD) and compare it's to commercial desserts (CODs). Results indicated that the CODs contain substantial amounts of cholesterol while SOD does not. Soymilk dessert has more protein, and vitamin E than CODs, but less fat and calcium. In addition, the result also highlighted that SOD has higher number of amino acids compared to CODs. The total antioxidant, flavonoids and phenolics content of SOD were significantly higher than CODs. Furthermore, the

Indexed as

AntioxidantCholesterolMacronutrientsPhytochemicalsSoymilk

Identifiers

PMID36339995
PMCPMC9634019
OpenAlexW4307902458

What OpenQuestion holds

Textmetadata
LicenceCC BY-NC-ND
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.