Evidence map›Paper›PMID 37780251›Full record

ArticleFood chemistry: X2023

Structural analysis, nutritional evaluation, and flavor characterization of parched rice made from proso millet.

Yulian Zhu, Fei Xie, Jing Ren, Fan Jiang, Ning Zhao, Shuang-Kui Du

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Food chemistry: X, 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
–field-weighted citation impact
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.

  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

6 authors.

Yulian ZhuCollege of Food Science and Engineering, Northwest A & F University, Yangling 712100, China.
Fei XieCollege of Food Science and Engineering, Northwest A & F University, Yangling 712100, China.
Jing RenCollege of Food Science and Engineering, Northwest A & F University, Yangling 712100, China.
Fan JiangCollege of Food Science and Engineering, Northwest A & F University, Yangling 712100, China.
Ning ZhaoCollege of Food Science and Engineering, Northwest A & F University, Yangling 712100, China.
Shuang-Kui DuCollege of Food Science and Engineering, Northwest A & F University, Yangling 712100, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

This study investigated the structure and quality characteristics of hard and crispy parched rice obtained from raw proso millet through steaming, roasting, and milling. Results showed that thermal treatment disrupted the structure of samples and transformed the crystal from A-type in raw proso to V-type in parched rice. Rheological and thermodynamic analyses revealed that thermal treatment reduced the stability of parched rice. Gelatinization tests demonstrated that the parched rice was easier to gelatinize and had a lower viscosity. The digestibility of hard parched rice and crispy parched rice improved, with rapidly digestible starch content increasing by 73.62% and 76.95%, respectively, compared with that of raw proso millet. Headspace solid-phase microextraction/gas chromatography-mass spectrometry results further indicated that thermal treatment enhanced the flavor substances of parched rice. These findings demonstrated the unique properties of parched rice and supported its production and processing as a whole grain.

Indexed as

Nutritional valueProso milletStructural analysisVolatile compound

Identifiers

PMID37780251
PMCPMC10534107

What OpenQuestion holds

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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.