ArticleGels (Basel, Switzerland)2022
Nutritional Composition of Tonka Bean (
Article in Gels (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 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
2 citing papers in PubMed, 9 citations in OpenAlex.
- Editorial on the Special Issue "Novel Gels for Food Product Development".Gels (Basel, Switzerland) · 2023Article
- Kaniwa (Gels (Basel, Switzerland) · 2023Article
Corrections and comments
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Authors and funding
2 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
(1) Background: The purpose of this study was to compare the nutritional characteristics of Tonka beans according to the cooking method and to prove the feasibility of application as an elder-friendly food. (2) Methods: After analyzing the nutritive components, antioxidant activity, and anti-diabetic activity of raw, boiled, and roasted Tonka beans, custards, to which roasted Tonka beans were added, were prepared using a gelling agent to meet the KS viscosity standards (≤1500 mPa.s). (3) Results: The cooking methods decreased the nutritive factors in Tonka beans. However, while boiling caused significant losses, roasting led to minor losses. However, because the elderly should avoid eating uncooked foods for safety reasons, semi-solid elder-friendly food was manufactured with roasted Tonka beans, which caused minor losses compared to boiling. The concentration of each gelling agent satisfying the KS viscosity was less than 0.745% of locust bean gum, 0.734% of κ-carrageenan, and 1.094% of agar. (4) Conclusions: Roasted Tonka beans are suitable for use as an elder-friendly food for the health and safety of the elderly, and it will be possible to promote balanced food intake through the use of gelling agents for the elderly who have difficulty swallowing.
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Registered trials
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