ArticleHeliyon2025
Optimization of green tea extract, rosemary extract, and rice bran in multifunctional bread: A concept for reduction of acrylamide and phytic acid.
Article in Heliyon, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
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.
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.
Who cites it
1 citing paper in PubMed.
- Exploring Formation and Control of Hazards in Thermal Processing for Food Safety.Foods (Basel, Switzerland) · 2025Review
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
4 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
This research aimed to produce a multifunctional bread by adding hydrothermally processed rice bran (RB), green tea extract (GTE), and rosemary extract (RE). In the first step, hydrothermal processing was used to reduce the amount of phytic acid in RB, which decreased by 55 %. Based on the acrylamide amount, texture profile analysis, and color parameters, 3 % RB was selected as the optimum concentration in the bread formulation. The acrylamide amount in the RB-fortified bread showed a significant (p < 0.05) reduction trend with the addition of GTE and RE. So the lowest amount of acrylamide concentration was reported in the sample containing 1.5 % GTE (17.18 ppb). The addition of GTE and RE significantly (p < 0.05) decreased the hardness value of bread samples. However, the cohesiveness, springiness, and adhesiveness parameters of bread samples were significantly (p < 0.05) increased by the addition of GTE and RE. In addition, the fortified breads with 0.1 % RE and 1.5 % GTE exhibited the lowest and highest ΔE values, respectively. The addition of GTE and RE caused no adverse effect on the sensory properties of the RB-fortified bread. In conclusion, the combination of RB, GTE, and/or RE is an effective strategy for providing health benefits as well as reducing acrylamide formation in this food.
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
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.