Evidence map›Paper›PMID 41853603›Full record

ArticleFood chemistry: X2026

Effects of fermentation time and sugar type on the processing characteristics and quality of special low-protein steamed sponge cakes.

Ye Zi, Cuiping Shi, Zhenfeng Liu, Wei Cai, Jian Zhong

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

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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.

Ye ZiShanghai Key Laboratory of Pediatric Gastroenterology and Nutrition, Xinhua Hospital, Shanghai Jiao Tong University School of Medicine, Shanghai 200092, China.
Cuiping ShiShanghai Key Laboratory of Pediatric Gastroenterology and Nutrition, Xinhua Hospital, Shanghai Jiao Tong University School of Medicine, Shanghai 200092, China.
Zhenfeng LiuShanghai Pharma Qingchunbao-Xinhua Hospital Precision Nutrition Research Center, Chiatai Qingchunbao Pharmaceutical Group Limited, Hangzhou 310001, Zhejiang, China.
Wei CaiShanghai Key Laboratory of Pediatric Gastroenterology and Nutrition, Xinhua Hospital, Shanghai Jiao Tong University School of Medicine, Shanghai 200092, China.
Jian ZhongShanghai Key Laboratory of Pediatric Gastroenterology and Nutrition, Xinhua Hospital, Shanghai Jiao Tong University School of Medicine, Shanghai 200092, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

The development of special low-protein foods has gained significant attention in medical and food science research. There is a notable lack of research on these foods with protein contents under 1 g/100 g. This study aimed to develop special low-protein steamed sponge cakes (LPSSCs) and analyze the effects of fermentation time and sugar type on their properties. The LPSSCs exhibited low protein contents of 0.55-0.68 g/100 g. Among the tested fermentation times (0-120 min), 45 min was optimal for achieving desirable sensory properties, including chewing toughness. Both fermentation time and sugar addition induced significant differences in volatile organic compound profiles. Fermentation times of 45 and 90 min induced higher starch hydrolysis compared to 120 min. High sugar-to-low-protein-powder mass ratios (25% and 35%) led to greater starch hydrolysis than the 15% ratio than corresponding trehalose-to-low-protein-powder mass ratios. This work provides useful insights for understanding the component-processing-quality relationships of special low-protein foods.

Indexed as

Headspace-gas chromatography-ion mobility spectrometryIn vitro digestionNutritional compositionSensory evaluationTextural properties

Identifiers

PMID41853603
PMCPMC12993232

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.