Evidence map›Paper›PMID 41853607›Full record

ArticleFood chemistry: X2026

Comprehensive evaluation of thermal processing on the edible quality, flavor and starch properties of Chinese yam.

Lin Chen, Jingling Bi, Honglin Li, Liu Yang, Min Zhang, Zelin Li, Huan Kan, Yun Liu, Guijuan Zhao, Changwei Cao

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

10 authors.

Lin ChenCollege of Biological Science and Food Engineering, Southwest Forestry University, Kunming 650224, China.
Jingling BiCollege of Biological Science and Food Engineering, Southwest Forestry University, Kunming 650224, China.
Honglin LiCollege of Biological Science and Food Engineering, Southwest Forestry University, Kunming 650224, China.
Liu YangCollege of Biological Science and Food Engineering, Southwest Forestry University, Kunming 650224, China.
Min ZhangCollege of Biological Science and Food Engineering, Southwest Forestry University, Kunming 650224, China.
Zelin LiInstitute of Agro-product Processing, Yunnan Academy of Agricultural Sciences, Kunming 650205, China.
Huan KanCollege of Biological Science and Food Engineering, Southwest Forestry University, Kunming 650224, China.
Yun LiuCollege of Biological Science and Food Engineering, Southwest Forestry University, Kunming 650224, China.
Guijuan ZhaoInstitute of Forestry and Grassland Sciences, Diqing Tibetan Autonomous Prefecture, Shangri-La 674400, Yunnan, China.
Changwei CaoCollege of Biological Science and Food Engineering, Southwest Forestry University, Kunming 650224, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

This study systematically evaluated the effects of 3 thermal processing (baked, steamed, and boiled) on the overall quality of yam. Results showed that thermal processing significantly affected the appearance, color, sensory acceptability, and nutritional components of yams, especially the soluble sugar and amylose contents, and texture. HS-SPME-GC-MS identified 10 characteristic volatile flavor compounds (VOCs), and 5 contributing most to the overall flavor of yam. LC-MS detected 199 significantly different and 26 unique non-VOCs. These non-VOCs mainly involve the synthesis and metabolism of amino acids, fatty acids, starch, and bioactive compounds. Moreover, thermal processing promoted starch crystalline region disintegration, double helix disassembly, and intermolecular force weakening, thereby enhancing starch hydration (maximum increase nearly 150%) and digestibility (maximum increase to 51.63%). Overall, baking yam has a better flavor, while steaming and boiling yam are easier to digest. These findings provide a theoretical basis for yam processing and consumption.

Indexed as

In vitro digestionStarch propertiesThermal processingUntargeted metabolomeYam quality

Identifiers

PMID41853607
PMCPMC12993170

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.