Evidence map›Paper›PMID 39338506›Full record

ArticleMicroorganisms2024

Physicochemical, Sensory, and Microbiological Analysis of Fermented Drinks Made from White Kidney Bean Extract and Cow's Milk Blends during Refrigerated Storage.

Ibaratkan Kurbanova, Lina Lauciene, Kristina Kondrotiene, Gintare Zakariene, Vitalijs Radenkovs, Sandra Kiselioviene, Alvija Salaseviciene, Agne Vasiliauskaite, Mindaugas Malakauskas, Mukarama Musulmanova and 1 more

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

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

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

0 citing papers in PubMed.

No citing paper in PubMed yet.

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

11 authors.

Ibaratkan KurbanovaDepartment of Food Production Technology, Kyrgyz State Technical University Named after I. Razzakov, 66, Chyngyz Aitmatov Ave, Bishkek 720044, Kyrgyzstan.
Lina LaucieneDepartment of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania.ORCID 0000-0001-9833-0224
Kristina KondrotieneDepartment of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania.ORCID 0000-0003-1533-3599
Gintare ZakarieneDepartment of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania.
Vitalijs RadenkovsResearch Laboratory of Biotechnology, Division of Smart Technologies, Latvia University of Life Sciences and Technologies, Riga Str. 22B, LV-3004 Jelgava, Latvia.ORCID 0000-0001-9443-3525
Sandra KiseliovieneFood Institute, Kaunas University of Technology, Radvilenu Str. 19, LT-44239 Kaunas, Lithuania.ORCID 0000-0002-6344-4368
Alvija SalasevicieneFood Institute, Kaunas University of Technology, Radvilenu Str. 19, LT-44239 Kaunas, Lithuania.ORCID 0000-0003-2756-110X
Agne VasiliauskaiteDepartment of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania.ORCID 0000-0001-5306-1307
Mindaugas MalakauskasDepartment of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania.ORCID 0000-0003-0301-0311
Mukarama MusulmanovaDepartment of Food Production Technology, Kyrgyz State Technical University Named after I. Razzakov, 66, Chyngyz Aitmatov Ave, Bishkek 720044, Kyrgyzstan.
Loreta SernieneDepartment of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania.ORCID 0000-0002-4260-4545

Funding

Vocational training for economic growth sectors in Central Asia No. 2023-PRO-000999; No. 81295537
6 · The paper itself

Abstract

Due to its low dietary impact and bioactive compounds, such as polyphenols and flavonoids, white kidney bean extract is an attractive raw material for fermented drinks. It can be utilized either on its own or blended with cow's milk, offering a promising solution to help meet dairy product demand during mid-season shortages. Therefore, this study aimed to explore the physicochemical characteristics, sensory properties, and microbiological profile of fermented milk-like drinks made from white kidney bean extract, cow's milk and their blends during 28 days of storage at 4 °C. Three blends of fermented milk-like drinks (FMLDs) were prepared from different ratios of cow's milk (CM) and kidney bean extract (BE): FMLD1 (CM 30%:BE 70%); FMLD2 (CM 50%:BE 50%), FMLD3 (CM 70%:BE 30%), along with plain fermented kidney been extract (FBE; CM 0%:BE 100%), and plain fermented cow's milk (FCM; CM 100%:BE 0%). The mixtures were pasteurized at 92 °C for 25 min and fermented with a probiotic-type starter culture (

Indexed as

blendscow’s milkfermentationprobiotic-type strainswhite kidney bean extract

Identifiers

PMID39338506
PMCPMC11433744

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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.