Evidence map›Paper›PMID 38910924›Full record

ArticleJournal of food science and technology2024

Dark chocolate: delivery medium for probiotic

Sajan Chandrangadhan Achi, R Chetana, M R Asha, Steji Raphel, Prakash M Halami

Abstract read
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 2 papers, 1 of them a synthesis that pooled it.

0numbers the graph read from it
0cells of the map it votes in
2citing papers in PubMed, 1 pooled it
–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 synthesis or guideline pooled it.

  1. Pooled it
  2. Review
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

5 authors.

Sajan Chandrangadhan AchiAcademy of Scientific and Innovative Research (AcSIR), Gaziabad, Uttar Pradesh India.
R ChetanaDepartment of Traditional Food and Sensory Science, CSIR-Central Food Technological Research Institute, Mysuru, 570020 India.
M R AshaDepartment of Traditional Food and Sensory Science, CSIR-Central Food Technological Research Institute, Mysuru, 570020 India.
Steji RaphelAcademy of Scientific and Innovative Research (AcSIR), Gaziabad, Uttar Pradesh India.
Prakash M HalamiAcademy of Scientific and Innovative Research (AcSIR), Gaziabad, Uttar Pradesh India.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Bifidobacteria are widely acclaimed probiotic bacteria, however, the fragile nature of the bacteria has rendered its delivery through food products a challenge. The aim of the present study was to develop probiotic dark chocolate by incorporating Supplementary Information: The online version contains supplementary material available at 10.1007/s13197-024-05958-6.

Indexed as

BifidobacteriaChocolatePhysiochemical propertiesProbioticsViability

Identifiers

PMID38910924
PMCPMC11189868

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.