Results 141 to 150 of about 23,248 (160)

Green banana flour as a novel functional ingredient in retorted feline diets

Journal of Animal Science
Abstract Green banana flour (GBF) is a novel ingredient that is high in resistant starch and could be a dietary fiber source in companion animal nutrition. In addition, with its light brown color and pectin content, GBF could potentially serve as a natural color additive and thickening agent in pet food manufacturing. The purpose of this
Clare Hsu, Brittany White, Leah Lambrakis, Patricia M Oba, Fei He, Pamela Utterback, Carl M Parsons, Maria R C de Godoy   +7 more
openaire   +2 more sources

Structural properties and digestion of green banana flour as a functional ingredient in pasta

Food & Function, 2016
Gluten free pasta was made from raw banana flour in combination with vegetable gums and egg protein for comparison to pasta similarly made from wheat flour.
Zheng, Zeqi, Stanley, Roger, Gidley, Michael J., Dhital, Sushil   +3 more
openaire   +3 more sources

Development of ternary polymeric films based on cassava starch, pea flour and green banana flour for food packaging

International Journal of Biological Macromolecules
The development of alternative materials to replace plastics used in food packaging is an important approach to reducing environmental pollution and minimizing harmful impacts on ecosystems. In this study, biopolymeric films were formulated using cassava starch (Manihot esculenta Crantz), pea flour (Pisum sativum) and green banana flour (Musa sp.) to ...
Eduarda, Mueller, Tuany Gabriela, Hoffmann, Fernanda Raquel Wust, Schmitz, Cristiane Vieira, Helm, Swarup, Roy, Sávio Leandro, Bertoli, Carolina Krebs, de Souza   +6 more
openaire   +2 more sources

Studies on the formulation of cake using green banana flour

AIP Conference Proceedings, 2021
N. Dhivya Bharathi, Payel Dasgupta, Chitra Devi Venkatachalam   +2 more
openaire   +1 more source

Formulation and attributes of gluten-free cakes of Andean corn improved with green banana flour

Food Science and Technology International, 2020
Manuel Lobo, NornmaCristina Sammán
exaly  

Functional properties and in vitro starch digestibility of infrared‐treated (micronized) green banana flour

Journal of the Science of Food and Agriculture, 2023
minenhle khoza, Bhekisisa C Dlamini
exaly  

STORAGE STABILITY OF GREEN BANANA FLOUR INCORPORATED RESISTANT STARCH RICH FUNCTIONAL MACARONI

Pasta is a major source of carbohydrates; it has been associated with an increased risk of chronic illnesses like diabetes, obesity, and cardiovascular disease. In order to develop macaroni, unripe banana flour was incorporated at the level of 25, 35, 45, and 55%.
openaire   +1 more source

Evaluation of wheat flour substitution type (corn, green banana and rice flour) and concentration on local dough properties during bread baking

Food Chemistry, 2020
Rosemary Aparecida de Carvalho, Fernanda Maria Vanin   +1 more
exaly  

Physicochemical Properties of Bread Partially Substituted with Unripe Green Banana (Cavendish spp.) Flour

Molecules, 2021
Saroat Rawdkuen
exaly  

Effect of extrusion cooking on the physicochemical properties, resistant starch, phenolic content and antioxidant capacities of green banana flour

Food Chemistry, 2014
Regine Schoenlechner
exaly