Evidence map›Paper›PMID 40428560›Full record

ArticleFoods (Basel, Switzerland)2025

Plant-Based Burgers Made with Green Banana Biomass (GBB) Associated with Teff and Chickpea Derivatives.

Ziane da Conceição das Mercês, Natalia Maldaner Salvadori, Sabrina Melo Evangelista, Tatiana Barbieri Cochlar, Cristine da Silva Medeiros, Rafaela Giuliana Hermelino Lima, Amanda Soares Bandeira, Ana Karolina Fortunato de Souza, Alessandro de Oliveira Rios, Viviani Ruffo de Oliveira

Abstract read
In one paragraph

Article in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.

0numbers the graph read from it
0cells of the map it votes in
2citing 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

2 citing papers in PubMed.

  1. Article
  2. Review
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

10 authors.

Ziane da Conceição das MercêsPosgraduate Program in Food, Nutrition and Health, Federal University of Rio Grande do Sul (UFRGS), Porto Alegre 90035-003, RS, Brazil.ORCID 0000-0003-0646-2022
Natalia Maldaner SalvadoriPosgraduate Program in Food, Nutrition and Health, Federal University of Rio Grande do Sul (UFRGS), Porto Alegre 90035-003, RS, Brazil.
Sabrina Melo EvangelistaPosgraduate Program in Food, Nutrition and Health, Federal University of Rio Grande do Sul (UFRGS), Porto Alegre 90035-003, RS, Brazil.
Tatiana Barbieri CochlarPosgraduate Program in Food, Nutrition and Health, Federal University of Rio Grande do Sul (UFRGS), Porto Alegre 90035-003, RS, Brazil.ORCID 0009-0001-3066-3230
Cristine da Silva MedeirosPosgraduate Program in Food, Nutrition and Health, Federal University of Rio Grande do Sul (UFRGS), Porto Alegre 90035-003, RS, Brazil.ORCID 0000-0002-8257-8951
Rafaela Giuliana Hermelino LimaNutrition Course, Federal University of Rio Grande do Sul (UFRGS), Porto Alegre 90035-003, RS, Brazil.ORCID 0009-0004-1965-6445
Amanda Soares BandeiraNutrition Course, Federal University of Rio Grande do Sul (UFRGS), Porto Alegre 90035-003, RS, Brazil.
Ana Karolina Fortunato de SouzaNutrition Course, Federal University of Rio Grande do Sul (UFRGS), Porto Alegre 90035-003, RS, Brazil.
Alessandro de Oliveira RiosInstitute of Food Science and Technology, Federal University of Rio Grande do Sul (UFRGS), Porto Alegre 91501-970, RS, Brazil.ORCID 0000-0001-8860-6928
Viviani Ruffo de OliveiraPosgraduate Program in Food, Nutrition and Health, Federal University of Rio Grande do Sul (UFRGS), Porto Alegre 90035-003, RS, Brazil.ORCID 0000-0001-6029-2525

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

The objective of this study was to develop meat analog burgers using green banana biomass (GBB) combined with teff and chickpea derivatives, as well as to evaluate their chemical and technological quality, in addition to comparing them with industrialized meat and plant-based burgers. Four formulations (F1: 100% GBB; F2: 75% GBB; F3: 60% GBB; and F4: 50% GBB, with 25% teff and 25% chickpeas) were developed and compared to the following industrialized burgers: F5 (meat-based) and F6 (plant-based). All the samples were subjected to physical (initial/final weight, diameter, height, color, and texture) and chemical (pH, proximate composition, fiber, and caloric value) analyses. Among the treatments, F4 showed the highest initial weight (223.00 g) and final weight (201.66 g), initial diameter (12.33 cm) and final diameter (11.96 cm), and a reduction in height from 2.04 cm to 1.57 cm. In terms of firmness, F4 was significantly higher than that of the other treatments (

Indexed as

burger analogsEragrostis tefmeat analogsmeat substitutesMusa spp.

Identifiers

PMID40428560
PMCPMC12111477

What OpenQuestion holds

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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.