Evidence map›Paper›PMID 40291922›Full record

ArticleFood science & nutrition2025

Influence of Hydrocolloids on the Cooking Quality and Techno-Functional Properties of Unripe Banana Flour Pasta.

Siphosethu R Dibakoane, Victor Mlambo, Belinda Meiring, July Johannes Sibanyoni, Tonna A Anyasi, Obiro Cuthbert Wokadala

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Food science & nutrition, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.

0numbers the graph read from it
0cells of the map it votes in
1citing 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

1 citing paper in PubMed.

  1. Article
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

6 authors.

Siphosethu R DibakoaneSchool of Agricultural and Natural Sciences, University of Mpumalanga Nelspruit South Africa.
Victor MlamboSchool of Agricultural and Natural Sciences, University of Mpumalanga Nelspruit South Africa.
Belinda MeiringTshwane University of Technology Department of Biotechnology and Food Technology Pretoria South Africa.
July Johannes SibanyoniSchool of Hospitality and Tourism Management, University of Mpumalanga Nelspruit South Africa.
Tonna A AnyasiFood and Markets Department Natural Resources Institute, University of Greenwich Kent UK.
Obiro Cuthbert WokadalaSchool of Agricultural and Natural Sciences, University of Mpumalanga Nelspruit South Africa.ORCID https://orcid.org/0000-0002-0292-400X

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Banana flour is a promising ingredient for the development of functional foods due to its high resistant starch content and its gluten-free (GF) status. However, the absence of gluten in banana flour limits its functional role in banana flour-infused products such as pasta. This work determined the influence of three hydrocolloids including egg white (EW), guar gum (GG), and xanthan gum (XG) on the cooking parameters (cooking time and loss), color, and texture (adhesiveness and hardness) of GF unripe banana flour pasta. The pasta samples were prepared using unripe banana flour (36%) and varying levels of EW (18%-22%), GG (0.5%-4.5%), and XG (0.5%-4.5%). It was observed that there was an increase (

Indexed as

banana flour pastacooking qualityhydrocolloidstechno‐functional propertiesunripe banana flour

Identifiers

PMID40291922
PMCPMC12034158

What OpenQuestion holds

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Registered trials

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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.