Evidence map›Paper›PMID 36383564›Full record

ArticlePloS one2022

Probing the physicochemical characteristics of carrot sauce during storage.

Muhammad Sameem Javed, Adnan Amjad, Faiz-Ul-Hassan Shah, Zulfiqar Ahmad, Aneela Hameed, Muhammad Junaid Anwar, Ammar Ahmad Khan, Muhammad Amir, Muhammad Jawad, Muhammad Abrar

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

Article in PloS one, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.

0numbers the graph read from it
0cells of the map it votes in
1citing papers in PubMed
0.4field-weighted citation impact, top 49% 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

1 citing paper in PubMed, 6 citations in OpenAlex.

  1. 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

10 authors at 4 institutions in 1 country.

Muhammad Sameem JavedInstitute of Food Science and Technology, Bahauddin Zakariya University, Multan, Punjab, Pakistan.ORCID 0000-0003-4704-2630
Adnan AmjadInstitute of Food Science and Technology, Bahauddin Zakariya University, Multan, Punjab, Pakistan.ORCID 0000-0001-5288-8038
Faiz-Ul-Hassan ShahDepartment of Food Science and Technology, Faculty of Agriculture and Environment, The Islamia University of Bahawalpur, Bahawalpur, Punjab, Pakistan.
Zulfiqar AhmadDepartment of Food Science and Technology, Faculty of Agriculture and Environment, The Islamia University of Bahawalpur, Bahawalpur, Punjab, Pakistan.
Aneela HameedInstitute of Food Science and Technology, Bahauddin Zakariya University, Multan, Punjab, Pakistan.
Muhammad Junaid AnwarInstitute of Food Science and Technology, Bahauddin Zakariya University, Multan, Punjab, Pakistan.
Ammar Ahmad KhanUniversity Institute of Diet and Nutritional Science, The University of Lahore, Lahore, Punjab, Pakistan.
Muhammad AmirInstitute of Food Science and Technology, Bahauddin Zakariya University, Multan, Punjab, Pakistan.
Muhammad JawadInstitute of Food Science and Technology, Bahauddin Zakariya University, Multan, Punjab, Pakistan.
Muhammad AbrarPost Harvest Research Centre, Ayub Agricultural Research Institute Faisalabad, Faisalabad, Pakistan.
Bahauddin Zakariya University · PKIslamia University of Bahawalpur · PKAyub Agriculture Research Institute · PKUniversity of Lahore · PK

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Globally, the prevalence of vit-A deficiency disorders i.e., xerophthalmia and nyctalopia is increasing especially in teenagers due to lifestyle shifts and undernutrition. This research was designed to develop carrot-supplemented tomato sauce to overcome vit-A deficiency and its related disorders. The carrot sauce was formulated with the addition of 50, 60, and 70% carrot pulp in tomato paste. The prepared sauce samples were tested for physical and biochemical changes in beta carotene (BC), lycopene, viscosity, pH, total soluble solids, titratable acidity, total plate count, and sensory parameters for 12 weeks. A non-significant effect of storage on BC, lycopene, and total soluble solids was observed. The total plate count, acidity, pH, and viscosity were influenced significantly. Sauce containing 60% of the carrot paste showed good sensory characteristics and 42.39 μg/g BC for the whole period of storage. It is concluded that carrot sauce can be used as tomato ketchup replacers to boost the overall quality of life by fighting against vit-A deficiency disorders.

Indexed as

Daucus carotaSolanum lycopersicumAdolescentbeta CaroteneCarotenoidsHumansLycopeneQuality of LifeVitamin Abeta CaroteneCarotenoidsLycopeneVitamin A

Identifiers

PMID36383564
PMCPMC9668152
OpenAlexW4309138776

What OpenQuestion holds

Textmetadata
LicenceCC BY
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.