Evidence map›Paper›PMID 40612775›Full record

ArticleJournal of food science and technology2025

Interactive effect of additives on quality characteristics of retort processed RTE chapati and its optimization.

K Chiravi, Dadasaheb D Wadikar, Mohammed Ayub Khan, J H Lakshmana, C Mahesh, Johnsy George, Anil Dutt Semwal

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Journal of food science and technology, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

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

0 citing papers in PubMed.

No citing paper in PubMed yet.

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

7 authors.

K ChiraviGrain Science & Technology Division, Defence Food Research Laboratory, Siddhartha Layout, Mysore, 570011 India.
Dadasaheb D WadikarGrain Science & Technology Division, Defence Food Research Laboratory, Siddhartha Layout, Mysore, 570011 India.ORCID 0000-0002-2651-8559
Mohammed Ayub KhanGrain Science & Technology Division, Defence Food Research Laboratory, Siddhartha Layout, Mysore, 570011 India.
J H LakshmanaFood Engineering and Packaging Division, DRDO - Defence Food Research Laboratory, Siddhartha Layout, Mysore, 570011 India.
C MaheshGrain Science & Technology Division, Defence Food Research Laboratory, Siddhartha Layout, Mysore, 570011 India.
Johnsy GeorgeFood Engineering and Packaging Division, DRDO - Defence Food Research Laboratory, Siddhartha Layout, Mysore, 570011 India.
Anil Dutt SemwalGrain Science & Technology Division, Defence Food Research Laboratory, Siddhartha Layout, Mysore, 570011 India.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

The phenomenon of starch retrogradation in flatbreads (chapati) poses both short-term and long-term challenges, primarily affecting texture, shelf life, and consumer preference. Use of additives in baked foods has shown improvement due to their structural interaction with components of food matrix. In this study, additives namely citric acid, malic acid, diacetyl tartaric acid esters of monoglycerides (DATEM), sodium stearoyl-2 lactylate (SSL), and glycerol monostearate (GMS) were taken as factors and their effect was studied on quality parameters of chapati such as water activity (a

Indexed as

AdditivesFlatbreadsResponse surface methodologyRetort processingStarch retrogradation

Identifiers

PMID40612775
PMCPMC12214181

What OpenQuestion holds

Textmetadata
Read underepoch 390

Registered trials

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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.