Evidence map›Paper›PMID 40949583›Full record

ArticleFood chemistry: X2025

Reconstitutable instant tomato sauce powder: Development and characterization during storage.

Monisha Sarkar, Md Shahjahan Kabir, Md Jaber, Mohammad Rezaul Islam Shishir, Habiba Khatun, Maruf Ahmed

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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 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

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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

6 authors.

Monisha SarkarDepartment of Food Processing and Preservation, Hajee Mohammad Danesh Science and Technology University, Dinajpur 5200, Bangladesh.
Md Shahjahan KabirDepartment of Food Processing and Preservation, Hajee Mohammad Danesh Science and Technology University, Dinajpur 5200, Bangladesh.
Md JaberDepartment of Food Processing and Preservation, Hajee Mohammad Danesh Science and Technology University, Dinajpur 5200, Bangladesh.
Mohammad Rezaul Islam ShishirSchool of Food and Biological Engineering, Jiangsu University, 301 Xuefu Rd., 212013 Zhenjiang, Jiangsu, China.
Habiba KhatunDepartment of Food Science and Nutrition, Hajee Mohammad Danesh Science and Technology University, Dinajpur 5200, Bangladesh.
Maruf AhmedDepartment of Food Processing and Preservation, Hajee Mohammad Danesh Science and Technology University, Dinajpur 5200, Bangladesh.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

This study aimed to develop instant tomato sauce powder (ITSP) using whole tomatoes (ITSP-P1) and tomato puree (ITSP-P2). Both were coated with maltodextrin and xanthan gum before being dried with hot air. Reconstituted tomato sauces, RTS-ITSP-P1 and RTS-ITSP-P2, were prepared from ITSP-P1 and ITSP-P2, respectively. ITSP-P2 exhibited lower moisture content, water activity, and wettability while demonstrating higher solubility and flow properties than ITSP-P1. Both reconstituted tomato sauces (RTS-ITSP-P1 and RTS-ITSP-P2) showed non-Newtonian and pseudo-plastic behavior and had closely aligned color, pH, acidity, and total soluble solids. Total carotenoid, lycopene content, total phenolic content, and vitamin C, were higher in reconstituted tomato sauce than in commercial sauce. Neither powder nor sauce exhibited any total bacterial count, yeast, or mold during the storage period. Both samples of reconstituted tomato sauce were well-accepted by consumers. Results demonstrate that quick tomato sauce powder and reconstituted sauce can serve as substitutes for commercial tomato sauce.

Indexed as

Bioactive compoundsConsumer acceptabilityInstant tomato sauce powderPhysicochemical propertiesReconstituted tomato sauce

Identifiers

PMID40949583
PMCPMC12423702

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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.