Evidence map›Paper›PMID 38196706›Full record

ArticleJournal of food science and technology2024

A novel approach to increase calcium and fiber content in pasta using kadamb fruit

Tarak Chandra Panda, Samuel Jaddu, Venkatraman Bansode, Madhuresh Dwivedi, Rama Chandra Pradhan, Dibyakanta Seth

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

Article in Journal of food science and technology, 2024. 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
1.0field-weighted citation impact, top 27% 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

6 authors at 1 institution in 1 country.

Tarak Chandra PandaDepartment of Food Process Engineering, National Institute of Technology, Rourkela, Odisha 769008 India.
Samuel JadduDepartment of Food Process Engineering, National Institute of Technology, Rourkela, Odisha 769008 India.
Venkatraman BansodeDepartment of Food Process Engineering, National Institute of Technology, Rourkela, Odisha 769008 India.
Madhuresh DwivediDepartment of Food Process Engineering, National Institute of Technology, Rourkela, Odisha 769008 India.
Rama Chandra PradhanDepartment of Food Process Engineering, National Institute of Technology, Rourkela, Odisha 769008 India.
Dibyakanta SethDepartment of Food Process Engineering, National Institute of Technology, Rourkela, Odisha 769008 India.ORCID 0000-0003-0477-1809
National Institute of Technology Rourkela · IN

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Kadamb is a unique and underutilized fruit having rich nutritional profile. The utilization of kadamb fruit in value addition is very limited. In this study, pasta was made using kadamb fruit powder (KFP). The effect of fortification of KFP on the quality parameters (color, solid loss, percent expansion, hardness, bulk density, and overall acceptability) of pasta was studied. Pasta was prepared using semolina as the base ingredient, and various proportions of KFP (ranging from 0 to 20%) were added for fortification. Dietary fiber and calcium contents of dry pasta were increased from 5.21 ± 0.02 to 15.36 ± 0.02 and 17.57 ± 0.15 to 37.97 ± 0.03, respectively. As the proportion of KFP increased, the cooking time, hardness, and percent solid loss of the cooked pasta also increased. The highest values for overall acceptability, hardness, cooking solid loss, and bulk density were achieved with 10% KFP and 90% semolina were 7.93 ± 0.41, 19.92 ± 0.21 N, 6.30 ± 0.46%, and 331.67 ± 9.60 kg/m

Indexed as

FTIRKadamb fruitOverall acceptabilityPastaRheologySemolinaTexture

Identifiers

PMID38196706
PMCPMC10772046
OpenAlexW4386998595

What OpenQuestion holds

Textmetadata
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.