Evidence map›Paper›PMID 40476759›Full record

ArticleJournal of food science2025

Partial Replacement of Cassava Starch With Peruvian Maca Flour in Mortadella: Innovation in Functional Meat Products With Clean-Label Potential.

Natália da Silva Leitão Peres, Leticia Cabrera Parra Bortoluzzi, Flávia Aparecida Reitz Cardoso, Renata Hernandez Barros Fuchs, Nathália Letícia Hernandez Brito, Sahra Gadia Trelha, Leila Larisa Medeiros Marques, Anielle de Oliveira, Evandro Bona, Adriana Aparecida Droval

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Journal of food science, 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

10 authors.

Natália da Silva Leitão PeresDepartment of Food Engineering and Chemical Engineering, Federal University of Technology - Paraná (UTFPR), Campo Mourão, Brazil.
Leticia Cabrera Parra BortoluzziDepartment of Food Engineering and Chemical Engineering, Federal University of Technology - Paraná (UTFPR), Campo Mourão, Brazil.
Flávia Aparecida Reitz CardosoPost-Graduation Program of Food Technology (PPGTA), Federal University of Technology - Paraná (UTFPR), Campo Mourão, Brazil.ORCID https://orcid.org/0000-0002-0432-9191
Renata Hernandez Barros FuchsDepartment of Food Engineering and Chemical Engineering, Federal University of Technology - Paraná (UTFPR), Campo Mourão, Brazil.
Nathália Letícia Hernandez BritoPost-Graduation Program of Food Technology (PPGTA), Federal University of Technology - Paraná (UTFPR), Campo Mourão, Brazil.
Sahra Gadia TrelhaPost-Graduation Program of Food Technology (PPGTA), Federal University of Technology - Paraná (UTFPR), Campo Mourão, Brazil.
Leila Larisa Medeiros MarquesDepartment of Food Engineering and Chemical Engineering, Federal University of Technology - Paraná (UTFPR), Campo Mourão, Brazil.
Anielle de OliveiraPost-Graduation Program of Food Technology (PPGTA), Federal University of Technology - Paraná (UTFPR), Campo Mourão, Brazil.
Evandro BonaPost-Graduation Program of Food Technology (PPGTA), Federal University of Technology - Paraná (UTFPR), Campo Mourão, Brazil.
Adriana Aparecida DrovalPost-Graduation Program of Food Technology (PPGTA), Federal University of Technology - Paraná (UTFPR), Campo Mourão, Brazil.

Funding

Conselho Nacional de Desenvolvimento Científico e Tecnológico
6 · The paper itself

Abstract

This study explored the partial substitution of cassava starch with Peruvian maca flour in mortadella formulations, aiming to develop a healthier, clean-label meat product by increasing antioxidant activity and reducing synthetic additives. Formulations with varying proportions of cassava starch and maca flour were evaluated for their physicochemical properties. Significant differences were observed in pH, water-holding capacity (WHC), and color, with 100% cassava starch yielding the highest WHC and 100% maca flour producing a more intense yellow hue (higher b* value). Based on optimization, the 25% cassava starch and 75% maca flour formulation were selected for shelf-life analysis. Over 90 days, this formulation maintained stable pH (6.43 ± 0.02), WHC (90.7 ± 0.5%), and color parameters (L*, a*, b*), and lipid oxidation remained below the critical TBARS limit of 2.0 mg MDA kg

Indexed as

FlourManihotMeat ProductsStarchAnimalsAntioxidantsColorConsumer BehaviorFood HandlingHumansHydrogen-Ion ConcentrationOxidation-ReductionPeruTasteAntioxidantsStarchcassava starchmortadellaPeruvian maca flourphysicochemical propertiessensory analysis

Identifiers

PMID40476759
PMCPMC12143192

What OpenQuestion holds

Textmetadata
LicenceCC BY
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.