Impact of superheated steam roasting on changes in antioxidant and microstructure properties of raw and processed cocoa cotyledon.

Wahidu Zzaman, Saad Al-Din Sifat

Open access · hybridAbstract read

In one paragraph

Article in Saudi journal of biological sciences, 2023. 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

1.6field-weighted citation impact, top 18% 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, 8 citations in OpenAlex.

Comparative effects of superheated steam and hot air roasting on the in vitro phospholipase AJournal of the science of food and agriculture · 2026
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

2 authors at 1 institution in 1 country.

Wahidu ZzamanDepartment of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet 3114, Bangladesh.

Saad Al-Din SifatDepartment of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet 3114, Bangladesh.

Shahjalal University of Science and Technology · BD

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

This research focused on the roasting of cocoa beans at 184 °C for 16 min duration in a superheated steam oven using two separate modes of heating: convection mode and superheated steam mode. After roasting, the antioxidant properties of the cooked cocoa were assessed as ferric reducing antioxidant power activity (FRAP), DPPH radical scavenging activity, total flavonoid content (TFC) and total phenol content (TPC). The micro structural properties of raw and processed cocoa beans were observed using scanning electron microscopy (SEM). As discovered in the scan, conventional roasting showed a nearly complete rapture of the cytoplasmic network system and the destruction of the organelles, whereas superheated steam mode showed satisfactory images. Studies indicated that superheated steam roasting preserved significantly (p < 0.05) greater antioxidant properties as opposed to conventional method of roasting.

Indexed as

AntioxidantsCocoa beansMicrostructureNovel roasting processPolyphenolic compounds

Identifiers

PMID36698855

DOI10.1016/j.sjbs.2023.103562

PMCPMC9869476

OpenAlexW4315881493

What OpenQuestion holds

Textmetadata

LicenceCC BY-NC-ND

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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.