ArticleFoods (Basel, Switzerland)2022
Comparisons of Soybean and Wheat; in the Focus on the Nutritional Aspects and Acute Appetite Sensation.
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
What it found
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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.
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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.
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Who cites it
6 citing papers in PubMed.
- Soy-Based High-Protein Spheric Foods with the Appearance of Familiar Sugary Snacks.Foods (Basel, Switzerland) · 2024Article
- Characteristics of wood apple (Limonia acidissima L.) and soybean powder jelly for emergency food alternatives.Scientific reports · 2023Article
- Special Issue "Strategies to Develop High-Quality Gluten-Free Products Welcomed by Consumers".Foods (Basel, Switzerland) · 2023Article
- Brewers' Spent Grain: An Unprecedented Opportunity to Develop Sustainable Plant-Based Nutrition Ingredients Addressing Global Malnutrition Challenges.Journal of agricultural and food chemistry · 2023Review
- Effective Use of Plant Proteins for the Development of "New" Foods.Foods (Basel, Switzerland) · 2022Review
- Review
Corrections and comments
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Authors and funding
4 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Soybean flour is often used as a gluten-free ingredient. We aimed to compare the nutrients and the difference in satiety of soybean and wheat after ingestion. We measured the amounts of polyphenol and oxygen radical absorbance capacity (ORAC) and examined the acute appetite sensation after the ingestion of soybean powder and bread powder. Japanese women were enrolled in the meal tests. Participants were provided with 18 g of bread or soybean powder, 180 g of yogurt, and 285 mL of bottled water. Subjective satiety (hunger, appetite, satiety, and stomach fullness) was measured using a visual analog scale 120 min after sample ingestion. The polyphenol content and ORAC were 2- and 12-folds higher, respectively, in soybean powder than in bread flour. In the meal tests, the area under the curve (AUC) of satiety 60-120 min after ingestion (
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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 Socratic graph.