Evidence map›Paper›PMID 39928203›Full record

ArticlePlant foods for human nutrition (Dordrecht, Netherlands)2025

Formulation of a Novel Honey-flavored Field Pea Beverage Stabilized with Xanthan Gum.

Aditi, Jaspreet Kaur, Kamaljit Kaur, Jagbir Rehal

Abstract read
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In one paragraph

Article in Plant foods for human nutrition (Dordrecht, Netherlands), 2025. 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

4 authors.

AditiDepartment of Food Science and Technology, Punjab Agricultural University, Ludhiana, Punjab, 141004, India.
Jaspreet KaurDepartment of Food Science and Technology, Punjab Agricultural University, Ludhiana, Punjab, 141004, India. jaspreet@pau.edu.ORCID http://orcid.org/0000-0002-9399-634X
Kamaljit KaurDepartment of Food Science and Technology, Punjab Agricultural University, Ludhiana, Punjab, 141004, India.
Jagbir RehalDepartment of Food Science and Technology, Punjab Agricultural University, Ludhiana, Punjab, 141004, India.

Funding

University Grants Commission, New Delhi NBCFDC Ref. No. 220520368022
6 · The paper itself

Abstract

The recent surge in demand for plant-based beverages necessitates the development of newer formulations, though stability and flavor offer challenges in their standardization. Hence, xanthan gum (XG) was used (0.1-0.4% (w/v) to stabilize field pea extract (PE) for use as a beverage base. The level of XG was standardized based on stability and viscosity. To enhance sensory properties, honey (9-15%, w/v) was incorporated in the samples (FPBH

Indexed as

BeveragesHoneyPisum sativumPolysaccharides, BacterialHumansParticle SizePlant ExtractsTasteViscosityPlant ExtractsPolysaccharides, Bacterialxanthan gumField peaHoneyRheologyStabilityXanthan gum

Identifiers

PMID39928203

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.