Results 21 to 30 of about 34,014 (229)

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, Thitirat Boonloom, Saroat Rawdkuen   +2 more
doaj   +3 more sources

Physicochemical and Nutritional Characterization of Green Banana Flour from Discarded Cavendish Bananas

Sustainability
Fifteen percent of harvested bananas are discarded daily in the Canary Islands at packing houses because of marketing standards, mainly based on their appearance, or are retired to avoid falls in the market price of bananas.
Mercedes Martín Lorenzo, Ana Piedra-Buena Díaz, C. Díaz Romero, Elena M. Rodríguez-Rodríguez, M. G. Lobo   +4 more
semanticscholar   +3 more sources

Effect of Citric Acid and Brine Pre-Treatment on Deodorization of Green Banana Flour

NAJFNR
Background: Green banana flour (GBF) is a nutrient-dense ingredient, rich in resistant starch, fiber, and bioactive compounds, making it particularly suitable for gluten-free products.
Patrick Ngwenyama, Shallon Goto
doaj   +2 more sources

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

Journal of the Science of Food and Agriculture, 2023
BACKGROUND The consumption of green banana flour (GBF) products has been linked with reduced glycemic index (GI) and low risk of type 2 diabetes and obesity.
Minenhle Khoza, E. Kayitesi, B. Dlamini
semanticscholar   +4 more sources

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, Andrea dos Santos Souza, Ronielli Cardoso Reis, Vânia Jesus dos Santos de Oliveira   +3 more
doaj   +2 more sources

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, Antonio Manoel da Cruz Rodrigues, Edna Regina Amante, Luiza Helena Meller da Silva   +3 more
doaj   +3 more sources

Physico-chemical, structural, functional and powder flow properties of unripe green banana flour after the application of Refractance window drying

Future Foods, 2022
In this work, unripe green banana flour (UGBF) was dried by using Refractance window (RW) drying and Hot Air (HA) oven drying, and various properties were evaluated. The water activity of RW and HA dried UGBF was 0.28 ± 0.05 and 0.39 ± 0.07, respectively.
Subhanki Padhi, Madhuresh Dwivedi
doaj   +2 more sources

Women with metabolic syndrome improve antrophometric and biochemical parameters with green banana flour consumption

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, Carolina Araujo dos Santos, Yassana Marvila Girondoli, Luiza Mello de Azeredo, Luis Fernando de Sousa Moraes, Josiane Keila Viana Gomes Schitini, Mario Flävio C. de Lima, Raquel Cristina Lopes Assis Coelho, Josefina Bressan   +8 more
doaj   +4 more sources

Development of noodles prepared by partial supplementation with Taiwan Oolong banana and evaluation of their physicochemical characteristics [PDF]

Heliyon
The physicochemical characteristics of noodles prepared using Taiwan Oolong banana were evaluated. To prepare noodles, wheat flour was partially substituted with Oolong banana flour (OBF) in different levels (0, 2.5, 0.5, 7.5 and 10 %).
Shu Chen Hsu, Chin Fu Chou
doaj   +2 more sources

Análise sensorial e nutricional de Brownie com farinha de banana verde

Revista Brasileira de Obesidade, Nutrição e Emagrecimento, 2018
O estudo teve como objetivo realizar análise sensorial e nutricional de brownie elaborado com substituição da farinha de trigo por farinha de banana verde. O mesmo contou com a participação de 200 acadêmicos com idade acima de 18 anos, da Faculdade Campo
Mariana Matos, Simone Carla Benincá, Clorine Borba Zanlourensi, Vania Schmitt   +3 more
doaj   +1 more source