Evidence map›Paper›PMID 40583896›Full record

ArticleFood chemistry: X2025

Production of novel dried noodles using Chinese chive powder as a natural pigment and nutrient fortifier with fragrance.

Xin Ning, Xiaodong Zheng, Lanlan Liang, Ziru Dai, Jinming Lu, Mingxiong Tan, Lina Chen, Cancan Shi, Lei Wang

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Food chemistry: X, 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. Effect ofFood chemistry: X · 2025
    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

9 authors.

Xin NingOcean College, Guangxi Key Laboratory of Beibu Gulf Marine Biodiversity Conservation, Beibu Gulf University, Qinzhou, Guangxi 535011, People's Republic of China.
Xiaodong ZhengJinan Fruit Research Institute, All China Federation of Supply and Marketing Co-operatives, Jinan 250014, People's Republic of China.
Lanlan LiangCollege of Chemistry and Food Science, Yulin Normal University, Yulin 537000, People's Republic of China.
Ziru DaiCollege of Food Engineering, Guangxi College and University Key Laboratory of High-value Utilization of Seafood and Prepared Food in Beibu Gulf, Beibu Gulf University, Qinzhou 535011, People's Republic of China.
Jinming LuCollege of Food Engineering, Guangxi College and University Key Laboratory of High-value Utilization of Seafood and Prepared Food in Beibu Gulf, Beibu Gulf University, Qinzhou 535011, People's Republic of China.
Mingxiong TanCollege of Chemistry and Food Science, Yulin Normal University, Yulin 537000, People's Republic of China.
Lina ChenCollege of Chemistry and Food Science, Yulin Normal University, Yulin 537000, People's Republic of China.
Cancan ShiCollege of Chemistry and Food Science, Yulin Normal University, Yulin 537000, People's Republic of China.
Lei WangCollege of Food Engineering, Guangxi College and University Key Laboratory of High-value Utilization of Seafood and Prepared Food in Beibu Gulf, Beibu Gulf University, Qinzhou 535011, People's Republic of China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Chinese chive powder (CCP), a natural pigment and nutrient fortifier with fragrance, was used to fabricate novel dried noodles. The impact of CCP addition (0 %-20 %) on dough processing adaptability and dried noodle quality was analyzed. Pasting properties, gluten index, farinogram, moisture distribution, and microstructure results showed that the high content of dietary fiber in CCP endowed it with excellent water binding ability, resulting in the inhibition of starch gelatinization and gluten formation. This eventually led to poor cooking and texture properties and low consumer acceptability of dried noodles with 15-20 % CCP substitution. However, CCP addition in moderate quantity endowed plain dried noodles with attractive color, aroma, and flavor. The dietary fiber, polyphenols, vitamins, mineral elements, and resistant starch in dried noodles with 10 % CCP increased by 15.3 %∼259.1 %. These findings suggested that CCP was a promising ingredient for developing functional foods with augmented consumer acceptability and nutritional properties.

Indexed as

Chinese chive powderDoughDried noodlesFlavorQuality

Identifiers

PMID40583896
PMCPMC12205778

What OpenQuestion holds

Textmetadata
LicenceCC BY-NC-ND
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.