Effects of Isomaltulose and Gamma-Irradiated Taro Flour on Selected Physicochemical Properties and Consumer Acceptance of Pudding.

Suteera Vatthanakul, Napassorn Salamun, Tatcha Cheersomsuk, Pumnat Chuenchomrat, Philipda Suthipibul, Surasak Sajjabut, Witoon Prinyawiwatkul

Abstract read

PubMed Full text at PMC Publisher

In one paragraph

Article in Foods (Basel, Switzerland), 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.

Suteera VatthanakulDepartment of Food Science and Technology, Faculty of Science and Technology, Thammasat University, Pathumthani 12121, Thailand.ORCID 0000-0002-1523-7284

Napassorn SalamunDepartment of Food Science and Technology, Faculty of Science and Technology, Thammasat University, Pathumthani 12121, Thailand.

Tatcha CheersomsukDepartment of Food Science and Technology, Faculty of Science and Technology, Thammasat University, Pathumthani 12121, Thailand.

Pumnat ChuenchomratDepartment of Food Science and Technology, Faculty of Science and Technology, Thammasat University, Pathumthani 12121, Thailand.

Philipda SuthipibulDepartment of Food Science and Technology, Faculty of Science and Technology, Thammasat University, Pathumthani 12121, Thailand.

Surasak SajjabutThailand Institute of Nuclear Technology (Public Organization), 9/9 Moo 7, Saimoon, Nakhon Nayok 26120, Thailand.

Witoon PrinyawiwatkulSchool of Nutrition and Food Sciences, Louisiana State University Agricultural Center, Baton Rouge, LA 70803-4200, USA.ORCID 0000-0001-5270-8957

Funding

Thammasat University COE001

6 · The paper itself

Abstract

The quality of pudding using different types of sugar (sucrose at 5% by weight or isomaltulose 5% or 10% by weight) in a formulation was studied. Adding isomaltulose resulted in less water being separated (syneresis) from the pudding structure after 15 days of storage and increased texture firmness. The pudding product containing 10% isomaltulose received the highest scores for consumer acceptance for texture, taste, and overall liking (7.00-7.60; moderately to very much liked). The effects of gamma irradiation at different doses (0, 2, 4, and 6 kGy) on taro flour were studied. All doses of irradiation did not significantly (

Indexed as

consumer acceptancegamma irradiationisomaltulosepuddingsyneresistaro flourvolatile profile

Identifiers

PMID41097519

DOI10.3390/foods14193350

PMCPMC12523959

What OpenQuestion holds

Textmetadata

LicenceCC BY

Read underepoch 390

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.