ArticlePlant foods for human nutrition (Dordrecht, Netherlands)2025
Impact of Pistacia Lentiscus Gum Addition on Functional and Quality Properties of Dark Chocolate.
Article in Plant foods for human nutrition (Dordrecht, Netherlands), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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.
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.
Who cites it
0 citing papers in PubMed.
No citing paper in PubMed yet.
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
2 authors.
Funding
Abstract
This study examined the incorporation of Pistacia lentiscus gum (PLG) in dark chocolate production and evaluated its effects on the chocolate's functional attributes, quality properties, and consumer preferences. A simplex lattice mixture design was used to create an experimental design for producing dark chocolate with/without PLG. Cocoa liquor (35-40%), sugar (35-40%), and PLG (0-5%) were selected as variables, and moisture content, total phenolic content, total antioxidant capacity, hardness, and flow properties were selected as responses. PLG addition increased moisture, phenolic content, antioxidant capacity, and hardness, while Casson viscosity and yield stress decreased. The optimal dark chocolate formulation was 35.07% cocoa liquor, 39.93% sugar, and 5.00% PLG. Sensory analysis was performed on dark chocolate with/without PLG, and the highest overall acceptance score for dark chocolates with PLG was achieved with 35% cocoa liquor, 40% sugar, and 5% PLG (Run 12). A less bitter dark chocolate was obtained without compromising key quality properties. This study suggests that PLG could be used as a potential functional ingredient in dark chocolate to enhance its nutritional profile and offer an alternative formulation that may appeal to consumers with specific sensory preferences.
Indexed as
Identifiers
41094329What OpenQuestion holds
Registered trials
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.