ArticleFood science and biotechnology2025
Technological characterization of strawberry spread: comparison of bulking agent types.
Article in Food science and biotechnology, 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.
- Palm Oil-Free Structured Lipids: A Novel Structuring Fat for Sandwich Cookie Fillings.Foods (Basel, Switzerland) · 2026Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
3 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
A novel and successful formulation of strawberry spread was developed in this research. The new products formulated with freeze-dried strawberry powder and different bulking agents (maltodextrin, polydextrose, inulin, modified potato starch, wheat starch) were investigated in terms of physicochemical, textural, rheological and sensory aspects. Casson and Ostwald de Waele models showed that the spreads were pseudoplastic fluids. MD and PD caused an increase in firmness, spreadability, stickiness, apparent viscosity, yield stress, consistency coefficient, and storage and loss modulus, while a decrease in particle size parameters, oil separation, plastic viscosity. Moreover, the hedonic sensory scores of spreads with MD and PD were higher. Overall, strawberry spread with MD could be developed as a novel confectionery food with better structure-texture and colour-appearance characteristics.
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.