Evidence map›Paper›PMID 38672891›Full record

ArticleFoods (Basel, Switzerland)2024

Lyophilized Avocado Paste Improves Corn Chips' Nutritional Properties and Sensory Acceptability.

B Shain Zuñiga-Martínez, J Abraham Domínguez-Avila, R Maribel Robles-Sánchez, J Fernando Ayala-Zavala, Manuel Viuda-Martos, José Alberto López-Díaz, Mónica A Villegas-Ochoa, Gerardo Torres-García, Gustavo A González-Aguilar

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Foods (Basel, Switzerland), 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
–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

2 citing papers in PubMed.

  1. Review
  2. 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.

B Shain Zuñiga-MartínezCentro de Investigación en Alimentación y Desarrollo A. C. Carretera Gustavo Enrique Astiazarán Rosas No. 46, Col. La Victoria, Hermosillo 83304, Sonora, Mexico.ORCID 0000-0001-5802-9859
J Abraham Domínguez-AvilaCONAHCYT-Centro de Investigación en Alimentación y Desarrollo A. C. Carretera Gustavo Enrique Astiazarán Rosas No. 46, Col. La Victoria, Hermosillo 83304, Sonora, Mexico.ORCID 0000-0001-6220-1623
R Maribel Robles-SánchezDepartamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Blvd. Luis Encinas y Rosales s/n, Col Centro, Hermosillo 83000, Sonora, Mexico.ORCID 0000-0002-6474-3167
J Fernando Ayala-ZavalaCentro de Investigación en Alimentación y Desarrollo A. C. Carretera Gustavo Enrique Astiazarán Rosas No. 46, Col. La Victoria, Hermosillo 83304, Sonora, Mexico.ORCID 0000-0002-0691-6453
Manuel Viuda-MartosIPOA Research Group, Agro-Food Technology Department, Instituto de Investigación e Innovación Agroalimentaria y Agroambiental (CIAGRO-UMH), Miguel Hernández University, 03312 Orihuela, Spain.ORCID 0000-0001-9801-3819
José Alberto López-DíazDepartamento de Ciencias Químico-Biológicas, Instituto de Ciencias Biomédicas, Universidad Autónoma de Ciudad Juárez, Anillo Envolvente del PRONAF s/n, Ciudad Juárez 32310, Chihuahua, Mexico.ORCID 0000-0002-4059-665X
Mónica A Villegas-OchoaCentro de Investigación en Alimentación y Desarrollo A. C. Carretera Gustavo Enrique Astiazarán Rosas No. 46, Col. La Victoria, Hermosillo 83304, Sonora, Mexico.ORCID 0000-0001-5559-1694
Gerardo Torres-GarcíaCentro de Investigación en Alimentación y Desarrollo, Circuito Gobernador C, Ney González # 10, Ciudad del Conocimiento, Tepic 63173, Nayarit, Mexico.
Gustavo A González-AguilarCentro de Investigación en Alimentación y Desarrollo A. C. Carretera Gustavo Enrique Astiazarán Rosas No. 46, Col. La Victoria, Hermosillo 83304, Sonora, Mexico.ORCID 0000-0002-7452-286X

Funding

Consejo Nacional de Humanidades, Ciencias y Tecnologías CBF2023-2024-2338Consejo Nacional de Humanidades, Ciencias y Tecnologías CBF2023-2024-79
6 · The paper itself

Abstract

Avocado paste (AP) is an industrial byproduct and a potential source of bioactive compounds, so there is great interest in its valorization. The objective of the present study was to evaluate the effects of adding AP to corn chips regarding their nutritional profile and sensory acceptability. Three AP-supplemented corn chip samples were prepared (C-2%, C-6%, and C-10%), along with a control chip (C), whose total phenolics, flavonoids, antioxidant capacity, proximate composition, minerals, fatty acids, and sensory acceptability were evaluated. Regarding the content of phenolic compounds and flavonoids, significant increases were found between all samples (

Indexed as

agroindustrial wastebioactive compoundsfunctional properties

Identifiers

PMID38672891
PMCPMC11049319

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.