RETRACTED: Impact of drying methods on composition and functional properties of date powder procured from different cultivars
Pourquoi ce travail est-il dans la base ?
Une base qui oublie comment elle a trouvé un travail ne peut pas être vérifiée. Voici les voies qui ont admis celui-ci.
Aucune affiliation canadienne. Une base fondée sur la seule affiliation (le devis habituel) n'aurait jamais vu ce travail. C'est l'un des travaux qui justifient l'inversion de la base.
Dossier post-publication
- Nature
- Retraction
- Motif
- Concerns/Issues about Peer Review;Compromised Peer Review;Investigation by Journal/Publisher;Objections by Author(s);Unreliable Results and/or Conclusions;
- Date
- 4/5/2024 0:00
- Signalé par OpenAlex ?
- Oui
Source : Retraction Watch, jointe par DOI. OpenAlex consigne la rétractation dans is_retracted, un booléen sur un espace d'états à au moins quatre valeurs ; il ne peut donc exprimer ni une expression de préoccupation, ni une correction, ni un rétablissement, et les rapporte comme false, ce qui se lit comme « rien à signaler ».
Résumé
Abstract The present study was designed to evaluate the effect of two different drying methods, that is, spray drying and oven drying on physicochemical and nutritional attributes of date flesh powder of dhakki, aseel, and rabi varieties. Date powders were prepared using mixture of maltodextrin and acacia gum (50:50) as drying aid at the rate of 0.4 kg per 1.0 kg of date fruits (dry weight basis). The oven‐drying conditions were 60°C for 48 hr, whereas in spray drying, flow rate of 30 ml/min at 150°C was maintained. Date powder was obtained in both treatments from three varieties. Nutritional profile in all six powders was explored specifically with quantification of sugars using HPLC‐RI, followed by physicochemical characterization. The total phenolic compounds, color ( L * a * b * values), hygroscopicity, bulk density, wettability, solubility index, and glass transition temperatures (using differential scanning calorimetry, DSC), were determined for the date powders. The nutritional profile and total phenolic contents and sugars (sucrose, fructose, and glucose) were significantly different for the varieties, while treatments showed insignificant effect. The physicochemical characteristics of date powder varied significantly with respect to the date varieties. The colored values were affected due to treatments also, and the spray‐dried powders showed better color values. The drying methods also showed effects in some parameters such as wettability time. Similarly, bulk density was different in both treatments for rabi and aseel. The glass transition temperatures were significantly varied in varieties due to difference in sugar contents, but within the treatments, they remain unaffected. The highest glass transition temperature of spray‐dried rabi was 53.2 ± 1.31°C.
Récupéré en direct depuis OpenAlex et désinversé. Les résumés ne sont pas conservés dans cette base de données : les index inversés représentent 8,6 Go des 9,3 Go de texte de la base, et le serveur dispose de 13 Go libres.
La notice
- Revue
- Food Science & Nutrition
- Thématique
- Date Palm Research Studies
- Domaine
- Agricultural and Biological Sciences
- Établissements canadiens
- —
- Organismes subventionnaires
- Institute of Population and Public HealthKing Saud University
- Mots-clés
- MaltodextrinSugarDifferential scanning calorimetrySpray dryingChemistrySucroseGum acaciaFood scienceGlass transitionAcaciaBulk densityFructoseCultivarMaterials scienceHorticultureBotanyChromatographySoil waterOrganic chemistryPolymer
- Résumé présent dans OpenAlex
- oui