Evidence map›Paper›PMID 41300125›Full record

ArticleFoods (Basel, Switzerland)2025

Physicochemical and Textural Enhancement of Whole Wheat Bread Using Date Palm Gum: A Study on a Novel Natural Hydrocolloid.

Durga Jumble, Sampurna Ghosh, Ahana Paul, Debmalya Banerjee, Anish Kumar, Bala Chakravarthy Neelapu, Sivaraman Jayaraman, Maciej Jarzębski, Krishan Kumar, Kunal Pal

Abstract read
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

10 authors.

Durga JumbleDepartment of Life Sciences, Parul Institute of Applied Science, Parul University, Vadodara 391760, Gujarat, India.
Sampurna GhoshDepartment of Biotechnology and Medical Engineering, National Institute of Technology Rourkela, Rourkela 769008, Odisha, India.ORCID 0000-0001-9389-9972
Ahana PaulDepartment of Life Sciences, Parul Institute of Applied Science, Parul University, Vadodara 391760, Gujarat, India.
Debmalya BanerjeeDepartment of Biotechnology and Medical Engineering, National Institute of Technology Rourkela, Rourkela 769008, Odisha, India.
Anish KumarDepartment of Biotechnology and Medical Engineering, National Institute of Technology Rourkela, Rourkela 769008, Odisha, India.
Bala Chakravarthy NeelapuDepartment of Biotechnology and Medical Engineering, National Institute of Technology Rourkela, Rourkela 769008, Odisha, India.
Sivaraman JayaramanDepartment of Biotechnology and Medical Engineering, National Institute of Technology Rourkela, Rourkela 769008, Odisha, India.
Maciej JarzębskiDepartment of Physics and Biophysics, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 38/42, 60-637 Poznań, Poland.ORCID 0000-0001-9832-9274
Krishan KumarDepartment of Life Sciences, Parul Institute of Applied Science, Parul University, Vadodara 391760, Gujarat, India.
Kunal PalDepartment of Biotechnology and Medical Engineering, National Institute of Technology Rourkela, Rourkela 769008, Odisha, India.ORCID 0000-0002-4618-8809

Funding

Anusandhan National Research Foundation CRG/2023/000284
6 · The paper itself

Abstract

This study explores the effect of date palm gum (DPG) as a novel functional ingredient for whole wheat bread (WWB) to enhance its physicochemical and textural properties. Herein, samples containing varying concentrations of DPG (0-3%

Indexed as

date tree gumhydrocolloidsphenolic oxidationstarch–protein complexeswhole wheat bread

Identifiers

PMID41300125
PMCPMC12652903

What OpenQuestion holds

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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.