Results 21 to 30 of about 23,248 (160)
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 +3 more
doaj +1 more source
Technological use of green banana and birdseed flour in preparing cookies [PDF]
Acta Scientiarum: Technology, 2015 Cookies made up of flour containing unripe banana and birdseed were developed and characterized by centesimal composition, microbiological quality, color by CIE L*, a* and b* system and sensory acceptance.
Anne Raquel Sotiles +4 more
doaj +3 more sources
Chinese steamed bread fortified with green banana flour [PDF]
Food Research, 2018 L'incorporation de farine de banane verte (BF) dans le pain chinois cuit à la vapeur (CSB) peut être une stratégie pour fortifier le CSB traditionnel en raison de ses avantages pour la santé.Toutefois, les aliments contenant du BF en général ont des propriétés sensorielles plus faibles affectant l'acceptabilité par les consommateurs.L' objectif de ...
Loong, C.Y.L., Wong, C.Y.H.
doaj +2 more sources
HONEY BREADS MADE WITH FLOUR OF DIFFERENT VARIETIES OF GREEN BANANA
Demetra, 2017 Objetivou-se desenvolver pães de mel com farinhas de banana verde cozida de duas variedades: prata (FBVCP) e nanicão (FBVCN), caracterizando-os física, química, físico-química e sensorialmente.
Maria Cristina Jesus Freitas +3 more
doaj +2 more sources
Obtention of esterified green banana flour with lactic acid [PDF]
Revista Brasileira de Pesquisa em Alimentos, 2015 <p>The aim of this study was to produce green banana flour, modify it through esterification with lactic acid (2.5%) at 110ºC, and utilize it as a parcial substitute of fat in bakery products. It was evaluated the percentage of lactilo formation, apparent viscosity, solubility and swelling power, paste clarity, retrogradation and specific volume ...
Mariana Oliveira +3 more
openaire +1 more source
Development and characterization of green banana-based fondant icing
Ciência e Agrotecnologia, 2021 The insertion of functional foods in the confectionery industry is a growing reality, aiming to meet a growing demand for products that are visually attractive and at the same time healthy. The present study aimed to develop and characterize the physical,
Itala Suzana Oliveira Silva +4 more
doaj +1 more source
Teknologi Mutu Tepung Pisang dengan Sistem Spray Drying untuk Biskuit [PDF]
, 2014 Bananas are a perishable commodity, necessitating further processing fluor substitution flour is a refined products used as a biscuits raw material diversification treatment.
Andayani, O. (Oktavia) +1 more
core +2 more sources
Stability of porridge pre-mixture made with Brazil nut flour and green banana flour with and without milk powder. [PDF]
, 2019 The mixture of Brazil nut flour and green banana flour can improve the nutritional value of school meals, allowing for the use of regional ingredients derived from family agriculture. This study aimed to assess the stability of porridge pre-mixtures made
CARVALHO, A. V. +5 more
core +1 more source
Frontiers in Sustainable Food Systems, 2023 The present study focuses on the effect of different drying temperatures (DT) (40, 60 and 80°C) and the combination of banana slice thicknesses (BST) (2 and 4 mm) on the physicochemical properties and phytochemicals of green banana flour (GBF).
Luis Alfredo Espinoza-Espinoza +5 more
doaj +1 more source
Journal of Food Quality, 2020 The consumption of composite flour, such as green banana and corn flour, is related to maintain stable blood glucose levels, due to high resistant starch levels.
Rafael Grassi de Alcântara +7 more
doaj +1 more source