Evidence map›Paper›PMID 40989099›Full record

ArticleFood chemistry: X2025

Evaluation of gluten-free noodles formulated with germinated Proso and barnyard millets: studies on process optimization for structural and functional integrity.

Prabaharan Venkataralu Bhavadharani, Parameswaran Gurumoorthi

Erratum issuedAbstract 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. An erratum has been issued. 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

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

1 citing paper in PubMed.

  1. Article
4 · The record

Corrections and comments

5 · Who and what money

Authors and funding

2 authors.

Prabaharan Venkataralu BhavadharaniDepartment of Food Technology, School of Bioengineering, SRM Institute of Science and Technology, Chennai, Tamil Nadu 603203, India.
Parameswaran GurumoorthiDepartment of Food Technology, School of Bioengineering, SRM Institute of Science and Technology, Chennai, Tamil Nadu 603203, India.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

This study aimed to develop nutritionally enhanced noodles using germinated proso millet flour (PMF), germinated barnyard millet flour (BMF), and guar gum. Central Composite Design (CCD) was employed to optimize composition formulation, resulting in an ideal formulation of 18.14 % PMF, 43 % BMF, and 0.6 % guar gum, achieving a desirability score of 0.949. The optimized noodles showed a cooking time of 8.7 min, cooked weight of 16.78 g, cooking loss of 12.8 %, and an overall acceptability score of 7.3 on a 9-point hedonic scale. Nutritional analysis revealed higher protein (16.38 g/100 g), dietary fiber (4.28 g/100 g), and ash (3.45 g/100 g) compared to control and market samples. Structural analyses (DSC, XRD, and SEM) confirmed improved thermal and morphological stability. This research suggested that the incorporation of underutilized grains in the development of sustainable and functional food products offers a nutritious alternative to conventional noodles.

Indexed as

Central composite designGerminated minor milletsNoodlesNutritional enhancement

Identifiers

PMID40989099
PMCPMC12452360

What OpenQuestion holds

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LicenceCC BY-NC-ND
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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.