Evidence map›Paper›PMID 38910929›Full record

ArticleJournal of food science and technology2024

High-dietary fibers cereal bars containing malt bagasse by-product from the brewing industry.

Caroline Tombini, Marina Volpato Dacoreggio, Aniela Pinto Kempka, Maria Manuela Camino Feltes, Josiane Maria Muneron De Mello, Francieli Dalcanton

Abstract 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 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. 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

6 authors.

Caroline TombiniDepartment of Food Engineering, Universidade Comunitária da Região de Chapecó (UNOCHAPECÓ), Chapecó, SC 89809-900 Brazil.
Marina Volpato DacoreggioDepartment of Food Engineering and Chemical Engineering, Universidade Do Estado de Santa Catarina (UDESC), Pinhalzinho, SC 89870-000 Brazil.
Aniela Pinto KempkaDepartment of Food Engineering and Chemical Engineering, Universidade Do Estado de Santa Catarina (UDESC), Pinhalzinho, SC 89870-000 Brazil.
Maria Manuela Camino FeltesDepartment of Food Science and Technology, Federal University of Santa Catarina (UFSC), Florianópolis, SC 88034-001 Brazil.
Josiane Maria Muneron De MelloDepartment of Food Engineering, Universidade Comunitária da Região de Chapecó (UNOCHAPECÓ), Chapecó, SC 89809-900 Brazil.
Francieli DalcantonDepartment of Food Engineering, Universidade Comunitária da Região de Chapecó (UNOCHAPECÓ), Chapecó, SC 89809-900 Brazil.ORCID 0000-0003-0065-1279

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

The aim of this study was to use the malt bagasse by-product for developing high-dietary fibers cereal bars. Three formulations were tested and contained 0% (control), 19% and 24% of malt bagasse. The bars with malt bagasse were rich in dietary fiber and protein, with 6.06 and 26.35 g/100 g, respectively for samples with 19% of bagasse, and 8.43 and 26.22 g/100 g, respectively, for bars with 24% of this by-product. The total phenol content (TPC) of the bars with 19 and 24% of bagasse, was 100.37 and 192.13 mg GAE/100 g of sample, and the EC

Indexed as

Agro-industryBeer production chainBrewing by-productDietary fibersFunctional foods

Identifiers

PMID38910929
PMCPMC11189837

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.