Evidence map›Paper›PMID 41426366›Full record

ArticleFood technology and biotechnology

Snacks Fortified with Protein Concentrate from Spotted Goatfish (

Ana Beatriz Benevides, Rodrigo Pinheiro Crasto Amaral, Eloá Dandara Carvalho da Silva, Maria Inês Sucupira Maciel, Neide Kazue Sakugawa Shinohara, Maria Beatriz de Abreu Gloria, Paulo Roberto Campagnoli de Oliveira Filho

Abstract read
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In one paragraph

Article in Food technology and biotechnology. 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.

Ana Beatriz BenevidesDepartment of Consumer Sciences, Federal Rural University of Pernambuco - UFRPE, Rua Dom Manuel de Medeiros, s/n, CEP 52171-900, Recife, PE, Brazil.ORCID https://orcid.org/0000-0001-7789-6923
Rodrigo Pinheiro Crasto AmaralDepartment of Fisheries and Aquaculture, Federal Rural University of Pernambuco - UFRPE, Rua Dom Manuel de Medeiros, s/n, CEP 52171-900, Recife, PE, Brazil.ORCID https://orcid.org/0009-0002-2657-3707
Eloá Dandara Carvalho da SilvaDepartment of Fisheries and Aquaculture, Federal Rural University of Pernambuco - UFRPE, Rua Dom Manuel de Medeiros, s/n, CEP 52171-900, Recife, PE, Brazil.ORCID https://orcid.org/0009-0008-5805-5801
Maria Inês Sucupira MacielDepartment of Consumer Sciences, Federal Rural University of Pernambuco - UFRPE, Rua Dom Manuel de Medeiros, s/n, CEP 52171-900, Recife, PE, Brazil.ORCID https://orcid.org/0000-0002-8910-2833
Neide Kazue Sakugawa ShinoharaDepartment of Rural Technology, Federal Rural University of Pernambuco - UFRPE, Rua Dom Manuel de Medeiros, s/n, CEP 52171-900, Recife, PE, Brazil.ORCID https://orcid.org/0000-0001-8356-874X
Maria Beatriz de Abreu GloriaPostgraduate Program in Food Science, Faculty of Pharmacy, Federal University of Bahia - UFBA, Rua Augusto Viana, s/n - Palácio da Reitoria, CEP 40110-909, Salvador, BA, Brazil.ORCID https://orcid.org/0000-0002-4137-0396
Paulo Roberto Campagnoli de Oliveira FilhoDepartment of Fisheries and Aquaculture, Federal Rural University of Pernambuco - UFRPE, Rua Dom Manuel de Medeiros, s/n, CEP 52171-900, Recife, PE, Brazil.ORCID https://orcid.org/0000-0001-9060-4323

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Research background: Spotted goatfish ( Experimental approach: The snacks were formulated with sour cassava starch, corn meal, condiments, 0 or 5 % spotted goatfish protein concentrate, and 0 or 2 % passion fruit peel flour. The physicochemical, microbiological and sensory properties of the products were compared. Results and conclusions: The products met microbiological standards for quality and safety. The snacks with added spotted goatfish protein concentrate had higher protein content than the control. Additionally, the use of passion fruit peel flour improved the texture and acceptability of the snack. Novelty and scientific contribution: The scientific contribution of this study is the improvement of snacks using co-products from the fish and juice industries, resulting in a product with improved nutritional quality in terms of protein and fiber. In addition, the use of agricultural waste supports greater sustainability.

Indexed as

added valuefiber supplementationfish co-productsprotein supplementationready-to-eat foodssustainability

Identifiers

PMID41426366
PMCPMC12716820

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.