Proximate composition and functional properties of banana flour at different ripening stages [PDF]
, 2023 Bananas commonly grow in tropical areas and have many health benefits derived from both the inner and outer parts of the fruit. The proximate composition and functional properties of banana flour with varying ripening stages of plantain banana fruit ...
Sapei, Lanny
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Effect of Pretreatment and Temperature on Drying Characteristics and Quality of Green Banana Peel
AgriEngineering, 2023 In banana cultivation, a considerable amount of the production is wasted every year because of various constraints present in the post-harvest management chain.
Kushal Dhake +3 more
doaj +1 more source
The Role of Xanthan Gum and Hydroxypropyl Methylcellulose in Gluten-Free Bread: A Study of Physical Characteristics, Texture, and Nutrition. [PDF]
Food Sci NutrThis literature review investigates how effectively hydroxypropyl methylcellulose (HPMC) and xanthan gum work to enhance the texture, volume, and sensory characteristics of gluten‐free bread. The review comes to the conclusion that these hydrocolloids greatly improve bread quality, based on an analysis of 41 studies.
Fetriyuna F +4 more
europepmc +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
The use of green banana (Musa balbisiana) pulp and peel flour as an ingredient for tagliatelle pasta
Brazilian Journal of Food Technology, 2017 Green banana flour shows good potential as a functional ingredient for special-purpose foods, but there are no data in the literature concerning the use of a green banana pulp and peel flour for the development of products such as pasta.
Vanessa Naciuk Castelo-Branco +10 more
doaj +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
Mechanically fractionated flour isolated from green plantains (M. cavendishii var. nanica) as a tool to increase the dietary fiber and phytochemical bioactivity of layer and sponge cakes [PDF]
, 2017 This article describes the effect of mechanically fractionated flours from green bananas on the nutritional, physical and sensory attributes of two types of cakes (sponge and layer).
Gómez Pallarés, Manuel +3 more
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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
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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
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