ArticleInternational journal of food science2025
Substitution of Wheat Flour by Extrudate Orange Peel Dietary Fiber Concentrate in Biscuits: Changes in Mixolab Thermomechanical Behavior, Flour Technofunctionality, and Water Sorption Isotherm Properties.
Article in International 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 2 papers.
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
2 citing papers in PubMed.
- Rheological, Microstructural, and Physicochemical Characterization of Pasta Fortified with Carrot Pomace: A Comparative Study of Wheat Types and Carrot Varieties.Foods (Basel, Switzerland) · 2026Article
- Development and Consumer Acceptability of Functional Bread Formulations Enriched with Extruded Avocado Seed Flour: Nutritional and Technological Properties.Foods (Basel, Switzerland) · 2025Article
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
Applicability of dietary fiber concentrates (DFCs) from fruit byproducts in food formulations is limited by the high proportion of insoluble dietary fiber (IDF) and its negative effect on sensory and functional quality. Extrusion modifies dietary fiber composition, impacting technological and physiological functionalities. This research evaluated the effect of wheat flour substitution by unprocessed or extruded orange peel DFC (0%-20%) on the properties of biscuits. Composition, Mixolab analysis, dough extensibility, and solvent retention capacity of composite flours were determined. Proximal composition, sensory acceptance, firmness, and water sorption isotherms of biscuits were evaluated, and Brunauer-Emmet-Teller (BET) equation parameters were estimated. Soluble dietary fiber (SDF) and IDF ratio increased with extrusion from 0.15 to 0.98 (w/w). Extruded DFC 5% and 10% substitution had the least detrimental effect on Mixolab profile, extensibility, and solvent retention capacity. The use of unprocessed orange peel decreased technological characteristics. Proximal composition and sensory acceptance had no statistical difference. Extruded DFC increased the high molecular weight SDF content in biscuits. Textural shelf-life of biscuits showed that extruded DFC at 10% substitution generates a biscuit with similar initial hardness with less change during 10 days of storage. Water adsorption isotherms of biscuits with orange peel DFCs showed a direct increase in values according to the substitution in wheat flour. The BET model had a good fitting to describe the adsorption experimental data. The increase in DFC content in the biscuits favored the moisture retention capacity throughout the
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.