ArticleGels (Basel, Switzerland)2023
Kaniwa (
Article in Gels (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 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
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.
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Who cites it
4 citing papers in PubMed.
- North American and Andean Indigenous Plant-Based Foods and Their Contemporary Scientific Rationale for Health Improvement.Current developments in nutrition · 2026Article
- Kañiwa, an Emerging Andean Grain: Nutritional Profile, Processing Technologies, Food Applications, Challenges and Opportunities for the Food Industry.Plant foods for human nutrition (Dordrecht, Netherlands) · 2026Review
- Phytoecdysteroids: Quantification in Selected Plant Species and Evaluation of Some Effects on Gastric Smooth Muscles.Molecules (Basel, Switzerland) · 2024Article
- Kañihua (Heliyon · 2024Review
Corrections and comments
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Authors and funding
2 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
(1) Background: This study attempted to develop an elder-friendly food suitable to the Korean Industrial Standard (KS) after identifying the nutritional characteristics of Kaniwa; (2) Methods: The nutrient composition and physiological activity of Kaniwa were analyzed, and the concentration of the gelling agent (guar gum, locust bean gum, and xanthan gum) to be added to Kaniwa mousse was derived through regression analysis to suit KS hardness level 1 to 3; (3) Results: It was found that Kaniwa not only had a good fatty acid composition but also had good antioxidant and anti-diabetic properties. Moreover, it was found that in order to have the hardness to chew Kaniwa mousse with the tongue, it was necessary to add less than 1.97% guar gum, 4.03% locust bean gum, and 8.59% xanthan gum. In order to have a hardness that can be chewed with the gum, it was found that 2.17~4.97% guar gum, 4.45~10.28% locust bean gum, and 9.48~21.96% xanthan gum should be added; (4) Conclusions: As the aging rate and life expectancy increase, support for developmental research related to the elder-friendly industry should be continuously expanded in preparation for the upcoming super-aging society.
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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.