Evidence map›Paper›PMID 38370044›Full record

ArticleFood science & nutrition2024

Characterization of gluten-free cupcakes without sucrose based on defatted soybean flour and monk fruit.

Mahshid Bahraminejad, Omid Rostami, Mahshid Heydari, Mohammadhadi Moradian, Khadije Abdolmaleki

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Food science & nutrition, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.

0numbers the graph read from it
0cells of the map it votes in
2citing 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

2 citing papers in PubMed.

  1. Review
  2. 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.

Mahshid BahraminejadStudent Research Committee, Department of Food Science and Technology, School of Nutrition Sciences and Food Technology Kermanshah University of Medical Sciences Kermanshah Iran.
Omid RostamiDepartment of Food Science and Technology, Faculty of Nutrition Science and Technology/National Nutrition and Food Technology Research Institute Shahid Beheshti University of Medical Sciences Tehran Iran.
Mahshid HeydariStudent Research Committee, Department of Food Science and Technology, School of Nutrition Sciences and Food Technology Kermanshah University of Medical Sciences Kermanshah Iran.
Mohammadhadi MoradianStudent Research Committee, Department of Food Science and Technology, School of Nutrition Sciences and Food Technology Kermanshah University of Medical Sciences Kermanshah Iran.
Khadije AbdolmalekiResearch Center of Oils and Fats Kermanshah University of Medical Sciences Kermanshah Iran.ORCID https://orcid.org/0000-0002-8329-9591

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

This study aimed to produce and characterize a novel gluten-free cupcake for celiac and diabetes people. For this purpose, wheat flour and sugar in the cupcake formulation were fully replaced with soy flour and monk fruit. Also, samples containing wheat flour with sugar and monk fruit were prepared for comparison. The gluten-free cupcake without sucrose had a less specific volume and porosity index. To improve these properties,

Indexed as

Cydonia oblongadefatted soybean flourgluten‐free cakemonk fruitPlantago ovata

Identifiers

PMID38370044
PMCPMC10867455

What Socratic holds

Textmetadata
LicenceCC BY
Read underepoch 390

Registered trials

None linked

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.