Evidence map›Paper›PMID 41492510›Full record

ArticleFood chemistry: X2026

Predicting the physicochemical properties of sheep yogurt incorporated with fermented black raspberry juice.

Mohammad Mahdi Karimkhani, Fatemeh Ebadifard, Mohammad Ali Nematollahi, Malihe Keramat, Mohammad-Taghi Golmakani

Abstract read
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In one paragraph

Article in Food chemistry: X, 2026. 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. 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

5 authors.

Mohammad Mahdi KarimkhaniDepartment of Chemical Engineering, University of Qom, Qom 3716146611, Iran.
Fatemeh EbadifardDepartment of Mathematics Education, Farhangian University, P.O. Box 14665-889, Tehran, Iran.
Mohammad Ali NematollahiDepartment of Computer Sciences, Fasa University, Fasa, Iran.
Malihe KeramatDepartment of Food Science and Technology, Faculty of Agriculture, Fasa University, Fasa, Iran.
Mohammad-Taghi GolmakaniDepartment of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

The physicochemical properties of yogurt incorporated with fermented black raspberry juice and sugar beet fiber were predicted using machine learning. Yogurt samples were prepared using two starter cultures, three sugar beet fiber concentration, and three fermented black raspberry juice concentration. The decision tree model showed a high correlation coefficient with physicochemical properties. Juice and fiber concentration had higher impact on the pH value than that of starter type, while starter type had higher effect on the exopolysaccharide content. The syneresis showed a strong direct relationship with juice concentration and a moderate inverse relationship with fiber concentration. The water holding capacity and viscosity had a strong inverse relationship with juice concentration and a moderate direct relationship with fiber concentration. Juice concentration had a strong direct relationship with antioxidant activity, while fiber concentration had a moderate direct relationship. In conclusion, incorporating black raspberry juice into yogurt increased its antioxidant activity and syneresis.

Indexed as

Antioxidant activityExopolysaccharideFermented black raspberry juiceMachine learningSugar beet fiberSyneresisWater holding capacity

Identifiers

PMID41492510
PMCPMC12764443

What OpenQuestion holds

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LicenceCC BY-NC-ND
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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.