Brazilian Archives of Biology and Technology, 2022 Brazil is a major producer of bananas, being the world's fourth-largest producer. The fruit is a source of minerals and vitamins and, when green, has a high content of resistant starch. Among the possibilities of processing, green banana flour has gained
Hebert Teixeira Cândido +2 more
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Physicochemical properties, techno-functionality, and resistant starch of green fragrant banana flour [PDF]
Songklanakarin Journal of Science and Technology (SJST), 2022 The composition and properties of flour produced from green whole and pulp of fragrant bananas were studied. Two fragrant banana varieties, Gros Michel (TY) and Cavendish (TW), grown in the same area at three stages of maturity (68, 76, and 82 days ...
Kunchaporn Thawornlamlert +2 more
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Frontiers in Nutrition, 2023 IntroductionGreen banana flour can be used as a prebiotic due to its ability to promote gut health and provide several health benefits. In this study, we investigated whether feeding mice green banana flour at different doses would alter intestinal ...
Ga Hyeon Baek +6 more
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Green banana and ora-pro-nóbis mixed flours: nutritional and technological characteristics
Brazilian Journal of Food Technology, 2022 The constant need for innovation in the food industries to meet the demands of consumers and the growing market for gluten-free and high-protein products have driven studies of mixed flour.
Hebert Teixeira Cândido +7 more
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Underutilized Green Banana (Musa acuminata AAA) Flours to Develop Fiber Enriched Frankfurter-Type Sausages [PDF]
Foods, 2021 This study aimed to develop a fiber-enriched Frankfurter-type sausage by incorporating underutilized green banana flours as a meat extender, replacing wheat flour with banana flours (8%).
Diego Salazar +4 more
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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 +3 more
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Blends of cassava starch with banana flours as raw materials for gluten-free biscuits
Semina: Ciências Agrárias, 2021 The growth in demand for gluten-free products linked mainly to health aspects has led to an increased interest in the production of mixed flours for use in bakery products.
Magali Leonel +4 more
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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 +3 more
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The use of green banana (Musa balbisiana) pulp and peel flour as an ingredient for tagliatelle pasta
Brazilian Journal of Food Technology, 2017 Green banana flour shows good potential as a functional ingredient for special-purpose foods, but there are no data in the literature concerning the use of a green banana pulp and peel flour for the development of products such as pasta.
Vanessa Naciuk Castelo-Branco +10 more
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Mechanically fractionated flour isolated from green plantains (M. cavendishii var. nanica) as a tool to increase the dietary fiber and phytochemical bioactivity of layer and sponge cakes [PDF]
, 2017 This article describes the effect of mechanically fractionated flours from green bananas on the nutritional, physical and sensory attributes of two types of cakes (sponge and layer).
Gómez Pallarés, Manuel +3 more
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