ArticleNPJ science of food2026
Evaluating the hydration efficiency of bottle gourd peel powder and its nutritional impact on food formulations.
Article in NPJ science of food, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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.
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.
Who cites it
0 citing papers in PubMed.
No citing paper in PubMed yet.
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
3 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Bottle gourd peel is rich in dietary fiber and bioactive compounds, offering potential for functional food development. The objective of this study was to investigate how particle size influences the hydration and functional properties of bottle gourd peel powder and to evaluate its suitability in selected food applications. The effects of the particle size of bottle gourd peel powder on hydration properties are investigated. Results depicted that water holding capacity increased as particle size decreased from 600 to 425 µm, but declined further till 150 µm. The swelling capacity was found to decrease from 16.4 to 11.2 mL/g as the particle size decreased from 600 to 150 µm. The oil absorption capacity was found to be higher for the particle size of 500 µm and lower for the particle size of 425 µm. The physicochemical characteristics of dietary fiber to identify the functional groups and the crystalline structure were evaluated and reported. Sensory evaluation identified PM1 (pancake mix) and SM3 (soup mix) as the most acceptable formulations. Proximate composition for pancake mix exhibited significantly higher antioxidant activity. Overall, the study demonstrates that optimizing particle size enhances the functional performance of bottle gourd peel powder and supports its effective utilization in value-added food products.
Identifiers
What OpenQuestion holds
Registered trials
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.