Evidence map›Paper›PMID 37324901›Full record

ArticleFood science & nutrition2023

Functional exploration of taro starch (

Muhammad Shaheryar, Muhammad Afzaal, Farhana Nosheen, Ali Imran, Fakhar Islam, Rabia Noreen, Umber Shehzadi, Mohd Asif Shah, Adil Rasool

Open access · hybridAbstract read
In one paragraph

Article in Food science & nutrition, 2023. 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
2.0field-weighted citation impact, top 15% 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, 10 citations in OpenAlex.

  1. Review
  2. Article
  3. Functional exploration of taro starch (Food science & nutrition · 2023
    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

9 authors at 3 institutions in 3 countries.

Muhammad ShaheryarDepartment of Homecnomics Government College University Faisalabad Pakistan.
Muhammad AfzaalDepartment of Food Science Government College University Faisalabad Pakistan.
Farhana NosheenDepartment of Homecnomics Government College University Faisalabad Pakistan.
Ali ImranDepartment of Food Science Government College University Faisalabad Pakistan.ORCID https://orcid.org/0000-0002-0332-8066
Fakhar IslamDepartment of Food Science Government College University Faisalabad Pakistan.ORCID https://orcid.org/0000-0001-6935-5924
Rabia NoreenDepartment of Homecnomics Government College University Faisalabad Pakistan.
Umber ShehzadiDepartment of Food Science Government College University Faisalabad Pakistan.
Mohd Asif ShahAdjunct Faculty University Center for Research & Development Chandigarh University Mohali Punjab India.
Adil RasoolDepartment of Management Bakhtar University Kabul Afghanistan.ORCID https://orcid.org/0000-0002-6096-2944
Government College University, Faisalabad · PKBakhtar University · AFChandigarh University · IN

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Stabilizers are essential components of manufactured products such as yogurt. The addition of stabilizers improves the body, texture, appearance, and mouth feel of yogurt while also preventing technical defects such as syneresis. A study was conducted to optimize the concentration of taro starch in yogurt. The yogurt was fortified at different concentrations of taro starch. Taro starch levels were 0%, 0.5%, 1%, 1.5%, 2%, 2.5%, and 3%, with different storage times (0, 14, and 28 days). The Tukey honesty test was used for mean comparison (

Indexed as

functionalnutritionalsyneresistaro starchyogurt

Identifiers

PMID37324901
PMCPMC10261725
OpenAlexW4367316789

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.