Results 31 to 40 of about 34,014 (229)
Revista Facultad Nacional de Agronomía MedellínGreen banana flour (GBF) stands out as a promising raw material for agribusiness due to its techno-functional and nutritional properties. In this study, the characterization of flour obtained from rejected green bananas (Musa acuminata AAA, cv. Cavendish)
Nelly Sánchez-Mesa +4 more
semanticscholar +2 more sources
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
Cassava starch cookies made with replacement of farinaceous fraction by green banana flour
South Florida Journal of Development, 2021 Changes in eating habits of the individuals have led the food industry to develop products that meet this demand. Banana is a fruit very appreciated in Brazil, but with a high loss rate, due to the absence of instruction among the manipulators.
G. I. Da Costa +3 more
semanticscholar +2 more sources
Gluten-free green banana flour muffins: chemical, physical, antioxidant, digestibility and sensory analysis. [PDF]
J Food Sci Technol, 2021 Considering the low availability of gluten-free products that are offered an affordable price and good sensory characteristics, the main objective of the study was developed a gluten-free muffin based on green banana flour and evaluate their physical-chemical and sensorial aspects.
Radünz M +9 more
europepmc +3 more sources
Resistant starch content, in vitro starch digestibility and physico-chemical properties of flour and starch from Thai bananas [PDF]
Maejo International Journal of Science and Technology, 2012 Flour and starch were prepared from six Thai banana cultivars: Kluai Hom, Kluai Khai,Kluai Lebmuenang, Kluai Namwa, Kluai Hakmuk and Kluai Hin, and their resistant starch (RS), invitro starch digestibility and physico-chemical properties were determined.
Nednapis Vatanasuchart
doaj +2 more sources
A novel approach for resistant starch production from green banana flour using amylopullulanase
LWT, 2022 Abstract The present article emphasizes on improving the intrinsic content of resistant starch % in green banana flour through enzymatic intervention. The enzyme amylopullulanase has been selected for the study because of its bifunctional properties that are specifically acting on α 1–4 and α 1–6 glycosidic linkages present in the starch molecule. To
Mohan Das +3 more
semanticscholar +2 more sources
Blends of cassava starch with banana flours as raw materials for gluten-free biscuits
Semina: Ciências Agrárias, 2021 The growth in demand for gluten-free products linked mainly to health aspects has led to an increased interest in the production of mixed flours for use in bakery products.
Magali Leonel +4 more
doaj +1 more source
Acta Scientiarum Polonorum Technologia Alimentaria, 2023 T. N. Giau +3 more
semanticscholar +2 more sources