ArticleJournal of food science2025
Study of the Drying Kinetics on the Nutritional and Technological Quality of Dried Pasta Enriched With Coffee Pulp Flour.
Article in Journal of food science, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
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
1 citing paper in PubMed.
- Study of the Drying Kinetics on the Nutritional and Technological Quality of Dried Pasta Enriched With Coffee Pulp Flour.Journal of food science · 2025Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
6 authors.
Funding
Abstract
This study investigated the drying kinetics of dried pasta fortified with coffee pulp flour (CPF), assessing its potential as a functional ingredient relative to commercial whole wheat flour (WWF) and the subsequent impact on final product quality. CPF demonstrated a five-fold higher dietary fiber content (50%) and exhibited superior technological properties, including water absorption (6 g water/g) and solubility (26%), thereby indicating its promise for food product development. Pastas were formulated with partial replacement of refined wheat flour (WF) by CPF or WWF at concentrations corresponding to 10%, 20%, and 25% of the recommended daily intake of fiber. Drying was conducted at 45°C, 55°C, and 65°C. The drying kinetics were described by the Page, Logarithmic, and Henderson and Pabis models, with the Page model providing the best fit (adjusted R
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What Socratic 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 Socratic graph.