ArticleFood science and biotechnology2025
Flour and parenchyma cells from sweet potato and potato: a comparative study of their physicochemical properties and digestibility.
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. Not yet cited in PubMed.
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
0 citing papers in PubMed.
No citing paper in PubMed yet.
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
6 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
In tuber crops, starch granules are enveloped in parenchyma cells (PCs) which are bound together by pectin-rich middle lamella. Flour and intact PCs were isolated from sweet potato (Shinyulmi cultivar) and potato (Dejima cultivar). Starch granules and PCs of potato were larger than those of sweet potato. PCs from both species had lower contents of crude ash, crude protein, and crude lipid compared to their flour counterparts. As temperatures rose, the solubility patterns varied between flour and PC of sweet potato, while remaining consistent for potato. Potato PC had higher gelatinization temperatures compared to its flour counterpart, while sweet potato PC had lower temperatures than its flour, possibly due to the considerable loss of non-starch polysaccharide during its PC preparation. Compared to cooking, baked PCs showed a more evident inhibition on digestion. This study suggests that such species differences need to be considered when utilizing PCs in food processing.
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.