Evidence map›Paper›PMID 41502498›Full record

ArticleFood chemistry: X2026

Synergistic effects of konjac glucomannan and curdlan on the qualities and starch digestibility of extruded gluten-free rice pasta.

Qingqing Liu, Shunhua Zhang, Chutian Lin, Zhengping Duan, Hang Shu, Jiayi Gao, Aihong Cao, Yisha Xie, Qingru Liu, Yongjun Yuan and 2 more

Abstract read
PubMed Full text at PMC Publisher
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

12 authors.

Qingqing LiuChongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, School of Food and Bioengineering, Xihua University, Chengdu 610039, China.
Shunhua ZhangChongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, School of Food and Bioengineering, Xihua University, Chengdu 610039, China.
Chutian LinChongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, School of Food and Bioengineering, Xihua University, Chengdu 610039, China.
Zhengping DuanChongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, School of Food and Bioengineering, Xihua University, Chengdu 610039, China.
Hang ShuChongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, School of Food and Bioengineering, Xihua University, Chengdu 610039, China.
Jiayi GaoChongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, School of Food and Bioengineering, Xihua University, Chengdu 610039, China.
Aihong CaoChongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, School of Food and Bioengineering, Xihua University, Chengdu 610039, China.
Yisha XieChongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, School of Food and Bioengineering, Xihua University, Chengdu 610039, China.
Qingru LiuChongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, School of Food and Bioengineering, Xihua University, Chengdu 610039, China.
Yongjun YuanChongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, School of Food and Bioengineering, Xihua University, Chengdu 610039, China.
Chen XiaInstitute of Agro-Products Processing Science and Technology (Institute of Food Nutrition and Health), Sichuan Academy of Agricultural Sciences, Chengdu 610066, China.
Jian ChenInstitute of Agro-Products Processing Science and Technology (Institute of Food Nutrition and Health), Sichuan Academy of Agricultural Sciences, Chengdu 610066, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Konjac glucomannan (KGM, 6 %) and curdlan (CUD, 1-3 %) were mixed with rice flour to develop extruded rice pasta with improved qualities and reduced starch digestibility. Moreover, the underlying mechanisms were explored. When KGM and CUD were added, the pasting viscosities, the apparent viscosity, storage modulus (G'), loss modulus (G'') of rice flour increased, as did the hydrogen binding, short-range order and relative crystallinity of starch. In addition, the decrease in cooking loss and the increase in hardness, chewiness, springiness, cohesiveness and resilience were observed in rice pasta made from the rice flour-KGM-CUD mixture. Furthermore, the minimum estimated glycemic index (eGI) values of RP-RKC were achieved when CUD content was 3 %, which corresponded to the most compact and continuous network structure in its cross-section. These findings indicated that the incorporation of KGM and CUD into rice flour is a novel strategy for producing high-qualities and low-starch digestibility rice pasta.

Indexed as

CurdlanExtruded rice pastaKonjac glucomannanQualitiesStarch digestibility

Identifiers

PMID41502498
PMCPMC12769803

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.