Evidence map›Paper›PMID 42263208›Full record

ArticleJournal of food science2026

Application of a D-Optimal Mixture Design for the Development and Optimization of a Pasta Enriched With Pumpkin Products.

Amira Oufighou, Fatiha Brahmi, Sabiha Achat, Leila Smail-Benazzouz, Younes Arroul, Sarah Slimani, Sidahmed Saadi, Lila Boulekbache-Makhlouf, Francisco Artés-Hernández, Noelia Castillejo

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Journal of food science, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

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

0 citing papers in PubMed.

No citing paper in PubMed yet.

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

10 authors.

Amira OufighouLaboratory of Biomathematics, Biochemistry, Biophysics and Scientometry, Faculty of Technology, University of Bejaia, Bejaia, Algeria.
Fatiha BrahmiLaboratory of Biomathematics, Biochemistry, Biophysics and Scientometry, Faculty of Natural and Life Sciences, University of Bejaia, Bejaia, Algeria.
Sabiha AchatLaboratory of Biomathematics, Biochemistry, Biophysics and Scientometry, Faculty of Natural and Life Sciences, University of Bejaia, Bejaia, Algeria.
Leila Smail-BenazzouzLaboratory of Biomathematics, Biochemistry, Biophysics and Scientometry, Faculty of Natural and Life Sciences, University of Bejaia, Bejaia, Algeria.
Younes ArroulLaboratory of Biomathematics, Biochemistry, Biophysics and Scientometry, Faculty of Natural and Life Sciences, University of Bejaia, Bejaia, Algeria.
Sarah SlimaniLaboratory of Industrial Process Engineering Sciences, Faculty of Mechanical and Process Engineering, University of Science and Technology Houari Boumediene (USTHB), Algeirs, Algeria.
Sidahmed SaadiLaboratoire de Biologie des Systèmes Microbiens (LBSM), Ecole Normale Supérieure de Kouba, Algeirs, Algeria.
Lila Boulekbache-MakhloufLaboratory of Biomathematics, Biochemistry, Biophysics and Scientometry, Faculty of Natural and Life Sciences, University of Bejaia, Bejaia, Algeria.
Francisco Artés-HernándezPostharvest and Refrigeration Group, Department of Agricultural Engineering & Institute of Plant Biotechnology, Universidad Politécnica de Cartagena, Cartagena, Spain.ORCID https://orcid.org/0000-0002-0689-7301
Noelia CastillejoPostharvest and Refrigeration Group, Department of Agricultural Engineering & Institute of Plant Biotechnology, Universidad Politécnica de Cartagena, Cartagena, Spain.ORCID https://orcid.org/0000-0001-8350-2062

Funding

AGROALNEXT program was supported by Ministry of Science, Innovation and Universities (MICIU) with funding from EU NextGeneration (PRTR-C17.I1) and by Seneca Foundation with funding from Autonomous Community of the Region of Murcia (CARM)Universidad Politécnica de Cartagena and the Ministry of Science, Innovation and Universities
6 · The paper itself

Abstract

Fortification of wheat-based products with high-nutritional-value ingredients is becoming of great interest as a strategy for producing high-quality sustainable food products. Therefore, pumpkin products such as pulp (PPU), peel (PPE), and seed (PS) were blended into wheat pasta at different proportions and combinations using D-optimal mixture design (DMD), resulting in 12 mixtures between PPU, PPE, and PS flours. Fifteen responses were analyzed and predicted models with high accuracy (p < 0.02) and a satisfactory coefficient of determination (R

Indexed as

CucurbitaFood, FortifiedAntioxidantsCarotenoidsCookingFlavonoidsFlourFood HandlingFood, ProcessedFruitNutritive ValuePhenolsSeedsTasteTriticumAntioxidantsCarotenoidsFlavonoidsPhenolsD‐optimal mixture designdoughnutritional propertiesoptimizationpumpkin by‐products

Identifiers

PMID42263208
PMCPMC13249359

What Socratic holds

Textmetadata
LicenceCC BY-NC-ND
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.