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 +3 more
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Quality Improvement of Green Saba Banana Flour Steamed Cake
Applied Sciences, 2023 Gluten avoidance is becoming a popular diet trend around the world. In this study, green Saba banana flour (GSBF) was used to produce a gluten-free (GF) steamed cake.
Jau-Shya Lee +5 more
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Promising green banana and plantain genotypes for making flour [PDF]
Pesquisa Agropecuária Brasileira, 2019 : The objective of this work was to characterize banana and plantain genotypes and to identify the most promising for flour production. Sixteen plantain genotypes and four banana cultivars were evaluated for dry matter content and flour yield.
Ronielli Cardoso Reis +5 more
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Physicochemical Characteristics, Microstructure and Health Promoting Properties of Green Banana Flour [PDF]
Foods, 2021 This study aimed to investigate the proximate composition, mineral content, functional properties, molecular structure, in vitro starch digestibility, total phenolic content (TPC), total flavonoid content (TFC) and antioxidant activity (DPPH, FRAP) of ...
Minenhle Khoza +2 more
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Physicochemical Properties of Bread Partially Substituted with Unripe Green Banana (Cavendish spp.) Flour [PDF]
Molecules, 2021 This study aimed to utilize unripe green bananas obtained from those that were graded as unacceptable for export. Bread was selected as the product model for the application of banana flour.
Pakathip Thakaeng +2 more
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The Physicochemical and Rheological Properties of Green Banana Flour–Wheat Flour Bread Substitutions
PlantsFunctional foods are currently receiving increasing popularity in diet modification. Green bananas contain far more dietary fiber (DF) and resistant starch (RS) than mature bananas.
Yasmeen M. Bashmil +5 more
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Nutritional potential of green banana flour obtained by drying in spouted bed [PDF]
Revista Brasileira de Fruticultura, 2013 This study evaluated the chemical composition of peeled and unpeeled green banana Cavendish (AAA) flour obtained by drying in spouted bed, aiming at adding nutritional value to food products.
Carolina Vieira Bezerra +3 more
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Application of green banana flour for partial substitution of wheat flour in sliced bread
Semina: Ciências Agrárias, 2018 The objective of this work was to develop a sliced bread product with green banana flour in order to obtain high resistant starch content and good acceptance. Four bread formulations were studied, at concentrations of 0% (control), 15%, 20% and 25% green
Eliseth de Souza Viana +3 more
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Nutrición Hospitalaria, 2014 Background: Consumption of green banana flour (GBF) may promote health benefits, such as, decreased appetite, weight loss, glycemic control, intestinal function and lipid profile improvement, aging delay, cancer and heart disease prevention.
Sandra Tavares da Silva +8 more
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Effects of Green Banana Flour on the Physical, Chemical and Sensory Properties of Ice Cream
Food Technology and Biotechnology, 2015 In the present study, possible eff ects of the addition of banana flour at different mass fractions (1 and 2 %) are investigated on physical (overrun, viscosity), chemical (dry matter, fat and ash content, acidity, pH, water and oil holding capacity and ...
Filiz Yangılar
doaj +5 more sources