Evidence map›Paper›PMID 39310887›Full record

ArticleFood chemistry: X2024

Lemon juice pretreatment as a strategy to preserve the quality and enhance the texture of cooked potato slices of different sizes.

Alsadig Yahya, Abdeen Elkhedir, Mamoun A Homaida, Yassin Haran, Ikhlas Galal-Eldin, Yassin Taha, Ezzalden Saleh

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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 1 paper.

0numbers the graph read from it
0cells of the map it votes in
1citing 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

1 citing paper in PubMed.

  1. 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.

Alsadig YahyaDepartment of Food Science and Technology, Faculty of Agriculture and Natural Resources, University of Bakht Al-Ruda, Ed Dueim, Sudan.
Abdeen ElkhedirCollege of Food Science and Technology, Sudan University of Science & Technology, Khartoum 11115, Sudan.
Mamoun A HomaidaDepartment of Food Science and Technology, Faculty of Agriculture and Natural Resources, University of Bakht Al-Ruda, Ed Dueim, Sudan.
Yassin HaranDepartment of Food Science and Technology, Faculty of Agriculture and Natural Resources, University of Bakht Al-Ruda, Ed Dueim, Sudan.
Ikhlas Galal-EldinDepartment of Food Science and Technology, Faculty of Agriculture and Natural Resources, University of Bakht Al-Ruda, Ed Dueim, Sudan.
Yassin TahaSudanese Standards and Metrology Organization, Khartoum 11115, Sudan.
Ezzalden SalehSudanese Standards and Metrology Organization, Khartoum 11115, Sudan.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Potatoes are an important food crop worldwide and are rich in essential nutrients. However, cooking can reduce their nutritional value and alter their texture. This study aimed to investigate the impact of pretreating potato slices with lemon juice. The slices were immersed in 5% lemon juice solution for 3 h, rinsed with distilled water for another 3 h, then cooked at 100°C for 20 min. Findings revealed that lemon juice pretreatment (LJP) notably improved the texture, mouthfeel, and overall acceptability of the cooked potato slices of different sizes (CPS-Ds). Additionally, LJP significantly increased vitamin C and total phenolic contents, slightly decreased pH levels, and preserved the desired color of CPS-Ds. Consumer sensory evaluations also indicated a positive response to LJP samples, suggesting its potential application in the food industry. The study confirmed that LJP is an effective, sustainable, consumer-friendly, and cost-efficient technique for improving the quality of cooked potato slices.

Indexed as

Amylose (PubChem CID: 439174)Ascorbic acid (PubChem CID: 54670067)Calcium ions (PubChem CID: 5460341)Carveol (PubChem CID: 439570)Chlorogenic acid (PubChem CID: 1794427)Citric acid (PubChem CID: 311)Decanal (PubChem CID: 8172)FTIRFuran 2-pentyl (PubChem CID: 5366233)Lemon juice pretreatmentMethyl allyl disulfide (PubChem CID: 5366425)Nutritional profilePectin (PubChem CID: 441476)Potato slicesSEMTexture qualityVolatile compounds

Identifiers

PMID39310887
PMCPMC11415885

What OpenQuestion holds

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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.