ArticleJournal of food science2025
Effect of Thermal Treatment on Nutritional and Physicochemical Properties of Sweet Pumpkin Flour and its Impact on Resistant Starch and Sensory Quality of Muffins and Noodles.
Article in Journal of food science, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
What it found
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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.
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Who cites it
2 citing papers in PubMed.
- Advances in Food Processing Techniques for Allergenicity Reduction and Allergen Identification.Foods (Basel, Switzerland) · 2025Review
- Effect of Thermal Treatment on Nutritional and Physicochemical Properties of Sweet Pumpkin Flour and its Impact on Resistant Starch and Sensory Quality of Muffins and Noodles.Journal of food science · 2025Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
6 authors.
Funding
Abstract
This study aimed to investigate the effects of oven baking (180°C for 40 min), microwaving (8 min), and steaming (20 min) on the physicochemical properties, β-carotene content, and in vitro digestibility of sweet pumpkin flours, along with the sensory profiles of muffins and noodles prepared with the treated flours. Among treatments, oven-baked flour exhibited the highest β-carotene content (477.6 ± 3.8 mg/100 g) compared to native flour (NF) (379.9 ± 0.2 mg/100 g). NF exhibited the highest RS content (13.2%), and although heat treatment slightly reduced resistant starch (RS) levels (11.4-12.9%), oven-baked flour retained RS most effectively among the treated samples. Muffins and noodles incorporating oven-baked flour showed higher RS content compared to control products (p < 0.05). Muffins and noodles prepared with oven-baked flour showed lower grassy-flavor intensity and more pronounced yellowish appearance than those with other treatments (p < 0.05). These findings suggest that thermal processing, particularly oven baking, enhances the nutritional and sensory properties of sweet pumpkin flour, supporting its use as a functional ingredient in bakery and noodle products.
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Registered trials
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