Evidence map›Paper›PMID 38559441›Full record

ArticleFood chemistry: X2024

Compositional profiling and bioefficacy studies of pulses-supplemented isocaloric designer biscuits for recently diagnosed diabetic individuals.

Iahtisham-Ul-Haq, Aqsa Akram, Iqra Yasmin, Hafiz Rizwan Sharif, Gulzar Ahmad Nayik, Seema Ramniwas, Shahida Anusha Siddiqui

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

Article in Food chemistry: X, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.

0numbers the graph read from it
0cells of the map it votes in
2citing papers in PubMed
1.2field-weighted citation impact, top 24% 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

2 citing papers in PubMed, 4 citations in OpenAlex.

  1. Article
  2. Effect of Chickpea (Foods (Basel, Switzerland) · 2024
    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

7 authors at 5 institutions in 3 countries.

Iahtisham-Ul-HaqKauser Abdulla Malik School of Life Sciences, Forman Christian College (A Chartered University), Lahore, Pakistan.
Aqsa AkramDepartment of Diet and Nutritional Sciences, Faculty of Allied Health Sciences, Imperial College of Business Studies (ICBS), Lahore, Pakistan.
Iqra YasminDepartment of Human Nutrition and Dietetics, University of Chakwal, Chakwal, Pakistan.
Hafiz Rizwan SharifDepartment of Food Science and Technology, Faculty of Science and Technology, University of Central Punjab, Lahore, Pakistan.
Gulzar Ahmad NayikDepartment of Food Science & Technology, Government Degree College Shopian, 192303 Jammu and Kashmir, India.
Seema RamniwasUniversity Centre for Research and Development, Chandigarh University, Gharuan, Mohali, Punjab, India.
Shahida Anusha SiddiquiTechnical University of Munich, Campus Straubing for Biotechnology and Sustainability, Essigberg 3, 94315 Straubing, Germany.
Chandigarh University · INForman Christian College · PKGerman Institute of Food Technologies · DEImperial College of Business Studies · PKUniversity of Central Punjab · PK

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

This study addresses global concerns about diabetes mellitus by exploring a novel approach to manage hyperglycemia through pulses-supplemented designer biscuits. Control and designer biscuits were prepared with varying proportions of wheat flour and pulses (chickpea, mungbean). The pulses-supplemented biscuits exhibited increased protein content and reduced readily available carbohydrates. Selected designer biscuits, with 12.5 % incorporation of chickpea and mungbean pulse flour, demonstrated significantly lower glycemic index (69.17 ± 5.01) and higher satiety index (122.19 ± 8.85) compared to control biscuits. These showed 13 % less glycemic index and 9 % higher satiety index as compared to control biscuits. A four-week bio-efficacy trial involving diabetic subjects consuming these biscuits as a routine snack resulted in an 11.45 % decrease in fasting blood glucose and a 19.15 % reduction in random blood glucose levels. Insulin and HDL levels also significantly improved. The study concludes that these designer biscuits possess a hypoglycemic effect, offering a potential dietary intervention for managing diabetes.

Indexed as

ChickpeaDesigner biscuitsGlycemic indexMung beanSatiety indexType-2 diabetes mellitus

Identifiers

PMID38559441
PMCPMC10978483
OpenAlexW4392967091

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.