Results 131 to 140 of about 23,248 (160)

Physicochemical characteristics of green banana flour and its use in the development of konjac‐green banana noodles

Journal of Food Science, 2020
Abstract Asian noodles typically have high glycemic index, and an unbalanced diet heavily laden with carbohydrates has been linked to weight gain and obesity. Shirataki noodles from Japan is made from konjac glucomannan (KGM) and water and is ...
Ashley Hui Min, Yu, Pui Yeu, Phoon, Grace Cui Fang, Ng, Christiani Jeyakumar, Henry   +3 more
openaire   +2 more sources

Physical and biochemical properties of green banana flour

Plant Foods for Human Nutrition, 1993
Banana flour prepared from two cooking banana varieties, namely 'Alukehel' and 'Monthan', were evaluated for their physical and biochemical characteristics. The yields of flour averaged 31.3% for 'Alukehel' and 25.5% for 'Monthan'. The pH of the flour ranged from 5.4 to 5.7. The bulk density and particle size distribution were also measured.
S, Suntharalingam, G, Ravindran
exaly   +3 more sources

Preparation of instant green banana flour powders by an extrusion process

Powder Technology, 2019
Abstract The preparation of instant green banana flour by using an extrusion process was studied. The effect of screw speed (SS, 600, 800 and 1000 rpm) and initial barrel temperature (BT, 20, 30, 40 and 50 °C) was evaluated regarding the physicochemical properties (moisture content, water activity, wettability and solubility) of the green banana ...
Gloria I Giraldo-Gómez, Nancy R Sanabria-González   +1 more
exaly   +2 more sources

THE PREPARATION OF CUPCAKES FROM GREEN BANANA FLOUR

The Journal of Agriculture of the University of Puerto Rico, 1977
THE PREPARATION OF CUPCAKES FROM GREEN BANANA ...
null E. J. Rodríguez-Sosa, null I. Beauchamp de Caloni, null O. Parsi-Ros, null M. A. González   +3 more
openaire   +1 more source

Structural, functional characterization and physicochemical properties of green banana flour from dessert and plantain bananas (Musa spp.)

LWT - Food Science and Technology, 2019
Abstract Banana and plantain offer larger scope in the preparation of designer foods with enriched functional constituents. The study was targeted to investigate the functional and structural differences between different genome groups of banana and its influence on functional characteristics and chemical constituents.
Suresh Kumar Paramasivam, Arumugam Saravanan   +1 more
exaly   +2 more sources

CHEMICAL PROPERTIES OF GREEN BANANA FLOUR

Acta Horticulturae, 2014
Bananas are native to tropical South and Southeast Asia, and thought to have first been domesticated in Papua New Guinea. Today, bananas are cultivated throughout the tropic in at least 107 countries, eaten generally as ripe fruit with high nutritional value. However, some stress conditions such as drought, flood, etc.
openaire   +1 more source

Gluten-free green banana flour muffins: chemical, physical, antioxidant, digestibility and sensory analysis

Journal of Food Science and Technology, 2020
Considering the low availability of gluten-free products that are offered an affordable price and good sensory characteristics, the main objective of the study was developed a gluten-free muffin based on green banana flour and evaluate their physical-chemical and sensorial aspects.
Marjana Radünz, Taiane Mota Camargo, Camila Francine Paes Nunes, Elisa Dos Santos Pereira, Jardel Araújo Ribeiro, Helen Cristina Dos Santos Hackbart, Amanda Fabres Oliveira Radünz, André Luiz Radünz, Márcia Arocha Gularte, Fabrizio Da Fonseca Barbosa   +9 more
openaire   +2 more sources

Formulation and evaluation of gluten-free cookies from rice and green banana flour

Revista Brasileira de Agrotecnologia, 2021
Celiac disease (CD) is defined as an autoimmune pathology mediated by specific antibodies and is associated with genetic factors, which causes an inflammatory process of the intestinal mucosa in response to gluten ingestion. A study was conducted to evaluate some gluten-free cookie formulations using rice and green banana flour as raw material, and to ...
Maria Yarla parente, FABIANA LINHARES, RENATA ALBUQUERQUE COSTA, MÁRCIA FACUNDO ARAGÃO   +3 more
openaire   +1 more source

Cassava starch cookies made with replacement of farinaceous fraction by green banana flour

South Florida Journal of Development, 2021
Changes in eating habits of the individuals have led the food industry to develop products that meet this demand. Banana is a fruit very appreciated in Brazil, but with a high loss rate, due to the absence of instruction among the manipulators. The production of banana flour can reduce these losses, because flour is made with the green fruit, which ...
Guadalupe Ingrid Da Costa, Verônica Soares de Paula Morais, Mariana Borges de Lima Dutra, Scarlet Coelho Araujo   +3 more
openaire   +1 more source

Developing a synbiotic fermented milk using probiotic bacteria and organic green banana flour

Journal of Functional Foods, 2017
The addition of organic green banana flour (GBF, 0%, 1%, 3%, or 5% w/v) on the quality parameters of fermented milk was investigated (21 days/5 °C). Suitable viability of lactic and probiotic cultures (>6 log CFU/g) and resistant starch level (3.01–10.29 g/100 g) were observed.
A.L.D. Batista, R. Silva, L.P. Cappato, M.V.S. Ferreira, K.O. Nascimento, M. Schmiele, E.A. Esmerino, C.F. Balthazar, H.L.A. Silva, J. Moraes, T.C. Pimentel, M.Q. Freitas, R.S.L. Raices, M.C. Silva, A.G. Cruz   +14 more
exaly   +3 more sources