Evidence map›Paper›PMID 39220207›Full record

ArticleCurrent research in food science2024

Physico-chemical characterisation of whole meal flours from three wild chickpea varieties and their technological performance in Gluten Free Bread.

Ottavia Parenti, Neamtallah Assaf, Marcello Alinovi, Massimiliano Rinaldi, Augusta Caligiani, Emma Chiavaro

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Article in Current research in food science, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

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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

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3 · Its place in the literature

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No citing paper in PubMed yet.

4 · The record

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5 · Who and what money

Authors and funding

6 authors.

Ottavia ParentiDepartment of Food and Drug, University of Parma, Parco Area Delle Scienze, Pad.33, 43124, Parma, Italy.
Neamtallah AssafDepartment of Food and Drug, University of Parma, Parco Area Delle Scienze, Pad.33, 43124, Parma, Italy.
Marcello AlinoviDepartment of Food and Drug, University of Parma, Parco Area Delle Scienze, Pad.33, 43124, Parma, Italy.
Massimiliano RinaldiDepartment of Food and Drug, University of Parma, Parco Area Delle Scienze, Pad.33, 43124, Parma, Italy.
Augusta CaligianiDepartment of Food and Drug, University of Parma, Parco Area Delle Scienze, Pad.33, 43124, Parma, Italy.
Emma ChiavaroDepartment of Food and Drug, University of Parma, Parco Area Delle Scienze, Pad.33, 43124, Parma, Italy.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

The present study investigated the physico-chemical characteristics of whole-meal flours from three wild chickpea varieties (white chickpea - WC, red rough chickpea - RRC, red smooth chickpea - RSC) compared to a modern chickpea variety (MC) and their bread-making performances in 30% (w/w flour) substituted GF breads. Wild chickpea flours showed the highest ash, total dietary fiber (TDF), and total antioxidant capacity (6.3%, 13.4%, and 9.5% increase for WC, RRC, and RSC flour compared to MC flour) values compared to MC sample, and red varieties (RRC- and RSC-samples) showed the highest total phenolic content (15.5% and 17.0% increase compared to MC flour). Significant differences were also found in protein content and techno-functional properties. Bread specific volume and crumb hardness were significantly affected by chickpea variety, with red varieties (RRC- and RSC-samples) revealing the lowest impact.

Indexed as

1H NMRBioversityBread qualityChemical compositionPulse

Identifiers

PMID39220207
PMCPMC11362641

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