Production and Characterization of Potentially Symbiotic Acerola Ice Cream with Partially Hydrolyzed Guar Gum and Added

Mariana Estrela de Andrade, Isabela Soares Magalhães, Maurilio Lopes Martins, Fabiana de Oliveira Martins, Eliane Maurício Furtado Martins, Luana Lucas Dutra, Bruno Ricardo de Castro Leite Júnior

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In one paragraph

Article in Foods (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

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0citing papers in PubMed

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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

0 citing papers in PubMed.

No citing paper in PubMed yet.

4 · The record

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5 · Who and what money

Authors and funding

7 authors.

Mariana Estrela de AndradeDepartment of Food Science and Technology, Federal Institute of Education, Science and Technology of Southeast Minas Gerais, Rio Pomba Campus, Avenue Doctor José Sebastião da Paixão-Lindo Vale, Rio Pomba 36180-000, MG, Brazil.

Isabela Soares MagalhãesDepartment of Food Technology, Federal University of Viçosa, Av. Peter Henry Rolfs, s/n, University Campus, Viçosa 36570-900, MG, Brazil.

Maurilio Lopes MartinsDepartment of Food Science and Technology, Federal Institute of Education, Science and Technology of Southeast Minas Gerais, Rio Pomba Campus, Avenue Doctor José Sebastião da Paixão-Lindo Vale, Rio Pomba 36180-000, MG, Brazil.ORCID 0000-0001-8494-0873

Fabiana de Oliveira MartinsDepartment of Food Science and Technology, Federal Institute of Education, Science and Technology of Southeast Minas Gerais, Rio Pomba Campus, Avenue Doctor José Sebastião da Paixão-Lindo Vale, Rio Pomba 36180-000, MG, Brazil.

Eliane Maurício Furtado MartinsDepartment of Food Science and Technology, Federal Institute of Education, Science and Technology of Southeast Minas Gerais, Rio Pomba Campus, Avenue Doctor José Sebastião da Paixão-Lindo Vale, Rio Pomba 36180-000, MG, Brazil.ORCID 0000-0001-7621-5575

Luana Lucas DutraDepartment of Agricultural Microbiology, Federal University of Viçosa, Viçosa University Campus, Viçosa 36570-900, MG, Brazil.

Bruno Ricardo de Castro Leite JúniorDepartment of Food Technology, Federal University of Viçosa, Av. Peter Henry Rolfs, s/n, University Campus, Viçosa 36570-900, MG, Brazil.ORCID 0000-0001-9030-2819

Funding

CAPES Finance Code 001FAPEMIG APQ-00785-23; APQ-06600-24; RED-00157-23FINEP 01.23.0632.00

6 · The paper itself

Abstract

This study aimed to develop low-fat acerola ice creams enriched with partially hydrolyzed guar gum (PHGG) at concentrations of 6% and 12% and supplemented with

Indexed as

acerola pulpfrozen dessertLacticaseibacillus rhamnosus GGpartially hydrolyzed guar gumsymbiotic

Identifiers

PMID42354154

DOI10.3390/foods15122186

PMCPMC13298192

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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.