Results 11 to 20 of about 147,390 (294)

Bio-Accessibility of Phenolic Compounds from Green Banana-Fortified Bread During Simulated Digestion and Colonic Fermentation [PDF]

Molecules
Functional foods are gaining heightened popularity in diet modifications. Green bananas contain a significant quantity of resistant starch, dietary fibre, and phytochemicals that demonstrate strong antioxidant properties, particularly due to the high ...
Yasmeen M. Bashmil, Frank R. Dunshea, Rudi Appels, Hafiz A. R. Suleria   +3 more
doaj   +2 more sources

Effect of Pretreatment and Temperature on Drying Characteristics and Quality of Green Banana Peel

AgriEngineering, 2023
In banana cultivation, a considerable amount of the production is wasted every year because of various constraints present in the post-harvest management chain.
Kushal Dhake, Sanjay Kumar Jain, Sandeep Jagtap, Pankaj B. Pathare   +3 more
doaj   +3 more sources

The Effect of Bread Fortification with Whole Green Banana Flour on Its Physicochemical, Nutritional and In Vitro Digestibility [PDF]

Foods, 2020
The use of Whole Green Banana Flour (WGBF) in bread production may be a strategy to improve the nutritional profile of bread, but the extent of improvement may depend on the processing conditions of the flour.
Amir Amini Khoozani, Biniam Kebede, John Birch, Alaa El-Din Ahmed Bekhit   +3 more
doaj   +2 more sources

Quality assessment and sensory evaluation of green banana starch enriched instant noodles

Applied Food Research
In this study, instant noodles (INs) were prepared by partially replacing wheat flour with green banana starch, which has a functional ingredient called resistant starch (RS).
Md. Faridul Islam, Shariful Islam, Md. Abdus Satter Miah, Mohammad Nazrul Islam Bhuiyan, Nusrat Abedin, Md. Mahmudul Hassan Mondol, Sayeda Sultana, Khan Md. Murtaja Reza Linkon   +7 more
doaj   +3 more sources

Comparison of Physicochemical Properties of Starches from Flesh and Peel of Green Banana Fruit [PDF]

Molecules, 2018
Green banana fruit is an important starch resource that consists of flesh and peel. The physicochemical properties of flesh starch have been widely studied; however, those of peel starch have hardly been studied, leading to the waste of peel.
Zheng Li, Ke Guo, Lingshang Lin, Wei He, Long Zhang, Cunxu Wei   +5 more
doaj   +2 more sources

Feasibility Study for Production of Green Banana Flour in a Spray Dryer

Chemical Engineering Transactions, 2013
The green banana biomass is a component that can be industrially applied to a wide variety of foods because don’t interfere in the sensory attributes of others ingredients and has functional properties, especially the presence of resistant starch.
R. Oi, J.C.C. Santana, E.B. Tambourgi, D. Moraes Junior   +3 more
doaj   +2 more sources

Transcriptomics and Gene Family Identification of Cell Wall-Related Differentially Expressed Genes Reveal MaXTH32.5 Involved in Fruit Firmness During Banana Ripening [PDF]

Plants
Banana (Musa spp.) is a typical climacteric fruit. Xyloglucan endotransglucosylase/hydrolase (XTH) is a key factor regulating plant cell wall dynamic remodeling and participates in fruit ripening.
Fengjie Yang, Kui Wan, Xiaoli Kang, Wanting Zhong, Jiasi Lv, Yiyao Lin, Jialing Wang, Zhongxiong Lai, Bin Liao, Yuling Lin   +9 more
doaj   +2 more sources

The Potency of Tryptophan Compound in a Combination of Bali Green Banana (Musa acuminata Colla) and Java Pineapple (Ananas comosus L. Merr) Extract and Its Opportunities as a Suppressive Self-behavior from Natural Ingredient [PDF]

BIO Web of Conferences, 2022
The Bali green banana is commonly given as additional food for babies and the elderly, because of its high nutritional value and safe for digestion.
Purnawati Susy, Putu Wrasiati Luh, Bagus Jaya Lesmana Cokorda   +2 more
doaj   +1 more source

Lactose-free dulce de leche with different concentrations of green banana biomass [PDF]

Brazilian Journal of Food Technology, 2022
The production and consumption of dulce de leche is one of the most important sweets in the Mercosul Region. However, recent studies have shown consumers’ interest for healthier food and no lactose products, hence creating a demand for this study aims to
Manoela Alano Vieira, Graciele de Oliveira Kuhn, Milene Marquezi, Luciana Senter, Eliane Maria Zandonai Michielin, Ieda Rottava, Franciele Pozzebon Pivetta, Ana Caroline Perotti Albani   +7 more
doaj   +1 more source

Profiling of Phenolic Compounds of Fruit Peels of Different Ecotype Bananas Derived from Domestic and Imported Cultivars with Different Maturity

Horticulturae, 2022
Banana is one of the most produced and consumed fruits in the world and its fruit peel accounts for about 40% of the total fresh quantity of ripe fruit, which is usually regarded as waste and poses serious environmental hazards.
Jing Zhang, Yongfen Wang, Baoming Yang, Yongping Li, Lina Liu, Weie Zhou, Si-Jun Zheng   +6 more
doaj   +1 more source