Results 181 to 190 of about 34,014 (229)

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
openaire   +2 more sources

Anti-Adipogenic Effects of Unripe Green Banana Flour Extracts (Musa abb cv. Kluai “namwa”) in 3T3-L1 Adipocytes

Natural and Life Sciences Communications, 2023
This study aimed to investigate anti-adipogenesis effects of unripe banana (Musa abb cv. Kluai “namwa”) flour which were extracted by organic solvents (methanol, ethanol, hexane) and distilled water in 3T3-L1 adipocytes in vitro.
T. Boonsong, Wanida Chawnawa, Panatda Janneoy, S. Phimsen   +3 more
semanticscholar   +1 more source

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

Influence of Drying Temperature on the Changes of Colour in Green Banana Flour Following Infrared Radiation Heating

International Journal of Agro Nutrifood Practices, 2023
The visual appearance of flour is one factor that influences consumer choice in several ways, the purpose of this study was to examine the impact of three different drying temperatures (55, 60, and 65°C) on the colour characteristics of green banana ...
S. Teeta, Mali Sarobol, Ploypailin Promdonkloy   +2 more
semanticscholar   +1 more source

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

Production and Evaluation of Gluten-Free Cookies for Celiac Patients Made from Rice Flour and Green Banana Flour.

Current Research in Nutrition and Food Science Journal
Demand for gluten-free food products is on the rise, largely due to heightened consumer awareness regarding celiac disease. This study was conducted to develop quality characteristics of gluten-free cookies produced by replacing rice flour with 0, 10, 20,
H. Mouminah, M. A. Althaiban
semanticscholar   +1 more source

Pineapple by-product and green banana flour evaluation and their application as ingredients for cake formulation

Food Science and Technology
Brazilians appreciate cakes, and they are currently consumers who have become more demanding regarding the nutritional value of food products. Therefore, food products can be enriched or added with functional flours made from fruits or their by-products ...
Janice da Costa Miri, M. Egea, Tainara Leal de Souza, Mayra Conceição Peixoto Martins Lima   +3 more
semanticscholar   +1 more source

Applications of Green Banana Flour as a Functional Food Ingredient: A Review

Journal of Science of the University of Kelaniya
Banana is an edible, nutritive fruit in the genus Musa and is consumed in fresh or processed forms. As a sustainable solution for postharvest losses of banana, Green banana flour (GBF) manufacturing has been developed in many banana growing countries and
S. Sewwandi, A. B. G. C. J. De Silva, E. Samarakoon   +2 more
semanticscholar   +1 more source

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

LWT, 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.
P. Kumar, A. Saravanan, N. Sheeba, S. Uma   +3 more
semanticscholar   +2 more sources