Results 191 to 200 of about 34,014 (229)

The effects of extrusion on the techno-functional, physicochemical, pasting and microstructural properties of green banana flour

International Journal of Food Science & Technology
Extrusion offers a promising approach to enhance the value of green banana flour (GBF), namely via the use of rejected bananas in the agro-industrial chain.
E. Rodríguez-Sandoval, Jesús Gil-González, Sebastián Arias-Giraldo, Katherine Manjarrés-Pinzón, G. Correa-Londoño   +4 more
semanticscholar   +1 more source

Sourdough bread innovation with green banana flour seen from its physical and sensory characteristics

agromix
Introduction: Green banana flour (GBF), rich in resistant starch and dietary fiber, has gained attention as a functional ingredient for improving gut health and metabolic regulation.
Monika Rahardjo, Monang Sihombing, Bintang Carouline, Regina Natasya Budi, Elisabet Stefia Asri   +4 more
semanticscholar   +1 more source

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, Sneyder Rodríguez-Barona, Nancy R. Sanabria-González   +2 more
openaire   +1 more source

Gut microbiota in obese women: effects of supplementation with green banana flour / Microbiota intestinal em mulheres obesas: efeitos da suplementação com farinha de banana verde

Brazilian Journal of Development, 2022
The excess weight resulting from the imbalance in food consumption stimulates the abnormal expression and production of mediators (adipokines) involved in the genesis of insulin resistance, of which glucose intolerance, dyslipidemia, and arterial ...
Luciane Perez Da Costa, Raquel Santiago Hairrman, Angela Sichinel, Marcella Nogueira Farias, Munique Manuela da Silva Trindade, Maria Cecília de Oliveira Moraes, Amanda Kethleen Marques De Oliveira, Alinne Pereira de Castro   +7 more
semanticscholar   +1 more source

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

Red Propolis Prevents Lipid Oxidation and Reduces Microbial Growth in Fish Nuggets with Green Banana Flour

Journal of Aquatic Food Product Technology
Green banana flour (GBF) and hydroalcoholic extract of red propolis (HERP) imporve the nutricional quality and preservation of fish nuggets. The nuggets were formulated using 13% of GBF and different concentrations (0%, 0.4%, 0.6%, and 0.8%) of the HERP,
Tiago Sampaio de Santana, Jessica Ferreira Mafra, Mariza Alves Ferreira, Aline Simões da Rocha Bispo, Eliseth de Souza Viana, R. C. Reis, Barbara Caliane de Oliveira Souza, N. S. Evangelista-Barreto   +7 more
semanticscholar   +1 more source

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

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

Functional, Thermal and Structural Properties of Green Banana Flour (cv. Giant Cavendish) by De-astringency, Enzymatic and Hydrothermal Treatments

Plant Foods for Human Nutrition, 2022
H. Liao, Chih-Chiao Hung
semanticscholar   +1 more source

Investigation of drying characteristics and nutritional retention of unripe green banana flour by refractance window drying technology using statistical approach

Journal of Food Measurement & Characterization, 2022
Subhanki Padhi, S. Murakonda, M. Dwivedi
semanticscholar   +1 more source