Dough Rheology, Physicochemical and Sensory Qualities of Muffins Made From Wheat-Partially Defatted Peanut Composite Flour.

Tengetile Mkoko, Solomon W Kidane, Jeremiah S Shelembe, Thabile P Nkambule, Muzi M Dlamini, Tebesutfu B Nkhambule

Abstract read

In one paragraph

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 1 paper.

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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

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3 · Its place in the literature

Who cites it

1 citing paper in PubMed.

Rheological Characteristics of Wheat Dough Containing Powdered Hazelnuts or Walnuts Oil Cakes.Foods (Basel, Switzerland) · 2023
Article

4 · The record

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5 · Who and what money

Authors and funding

6 authors.

Tengetile MkokoDepartment of Food and Nutrition Sciences, Faculty of Consumer Sciences, University of Eswatini, Luyengo, Eswatini.ORCID https://orcid.org/0009-0003-6093-8551

Solomon W KidaneDepartment of Food and Nutrition Sciences, Faculty of Consumer Sciences, University of Eswatini, Luyengo, Eswatini.ORCID https://orcid.org/0000-0002-1198-1815

Jeremiah S ShelembeDepartment of Food and Nutrition Sciences, Faculty of Consumer Sciences, University of Eswatini, Luyengo, Eswatini.ORCID https://orcid.org/0009-0001-7303-1938

Thabile P NkambuleDepartment of Food and Nutrition Sciences, Faculty of Consumer Sciences, University of Eswatini, Luyengo, Eswatini.ORCID https://orcid.org/0000-0001-7570-334X

Muzi M DlaminiDepartment of Food and Nutrition Sciences, Faculty of Consumer Sciences, University of Eswatini, Luyengo, Eswatini.ORCID https://orcid.org/0009-0004-8597-6199

Tebesutfu B NkhambuleDepartment of Food and Nutrition Sciences, Faculty of Consumer Sciences, University of Eswatini, Luyengo, Eswatini.ORCID https://orcid.org/0009-0003-6973-1856

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Peanuts are nutritious, containing antioxidants and health benefiting and promoting bioactives. Moreover, they have excellent amino acid profiles composed of 20 amino acids making them an important ingredient to enhance the quality baked products like muffins. The influence of blend proportion of partially defatted peanut flour (PDPF) at the level of 10%, 15%, 20%, and 25% on dough rheology and quality attributes of muffins made from wheat-PDPF composite flour was studied. The Farinograph and Alveograph properties were significantly (

Indexed as

breadpeanutrheologysensory evaluation

Identifiers

PMID40606039

DOI10.1155/ijfo/6635106

PMCPMC12221554

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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.