Evidence map›Paper›PMID 41444495›Full record

ArticleScientific reports2025

Optimization of technological parameters for durum wheat pasta production with carrot powder and ion-ozonated water.

Galiya Iskakova, Bauyrzhan Iztayev, Auyelbek Iztayev, Talgat Kulazhanov, Berdan Rskeldiyev, Assel Izembayeva, Madina Yakiyayeva, Meruyet Baiysbayeva

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Scientific reports, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.

0numbers the graph read from it
0cells of the map it votes in
1citing 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

1 citing paper in PubMed.

  1. Carrot flour-enriched pasta withFrontiers in nutrition · 2026
    Article
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

8 authors.

Galiya IskakovaDepartment of Technology of Bakery Products and Processing Industries, Almaty Technological University, 100 Tole bi str., Almaty, 050012, Kazakhstan.
Bauyrzhan IztayevDepartment of Technology of Bakery Products and Processing Industries, Almaty Technological University, 100 Tole bi str., Almaty, 050012, Kazakhstan.
Auyelbek IztayevDepartment of Technology of Bakery Products and Processing Industries, Almaty Technological University, 100 Tole bi str., Almaty, 050012, Kazakhstan.
Talgat KulazhanovDepartment of Technology of Bakery Products and Processing Industries, Almaty Technological University, 100 Tole bi str., Almaty, 050012, Kazakhstan.
Berdan RskeldiyevDepartment of Technology of Bakery Products and Processing Industries, Almaty Technological University, 100 Tole bi str., Almaty, 050012, Kazakhstan.
Assel IzembayevaDepartment of Technology of Bakery Products and Processing Industries, Almaty Technological University, 100 Tole bi str., Almaty, 050012, Kazakhstan.
Madina YakiyayevaDepartment of Technology of Bakery Products and Processing Industries, Almaty Technological University, 100 Tole bi str., Almaty, 050012, Kazakhstan.
Meruyet BaiysbayevaDepartment of Technology of Bakery Products and Processing Industries, Almaty Technological University, 100 Tole bi str., Almaty, 050012, Kazakhstan. meruyet-80@rambler.ru.ORCID 0000-0001-5523-1824

Funding

Ministry of Agriculture of the Republic of Kazakhstan BR22886613
6 · The paper itself

Abstract

The quality of food products and a balanced diet play a key role in maintaining health and improving the quality of life. Due to the high popularity of pasta, a promising direction is the development of recipes that include whole grain flour, carrot powder and ion-ozonated water, which increase the nutritional value of the product and improve its chemical composition. The aim of this study was to optimise the technological modes of production of durum wheat pasta using carrot powder and ion-ozonated water to minimise the loss of dry matter (DM) during cooking and increase the protein content in the finished product. We used multifactorial experiment planning with the sequential regression analysis program PLAN. The variable factors considered were the concentration of ion-ozone in the water (C

Indexed as

Daucus carotaFlourFood HandlingTriticumWaterCookingNutritive ValuePowdersPowdersWaterCarrot powderDurum wheatIon-ozonated waterMultifactorial experimental designPastaProcess modesQualityWholemeal flour

Identifiers

PMID41444495
PMCPMC12738575

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.