Results 51 to 60 of about 34,014 (229)
Physical and proximate analysis of green banana cake premix flour
IOP Conference Series: Earth and Environmental Science, 2020 Abstract Green banana cake is a traditional cake from South Sulawesi, Indonesia. This cake is made from “Raja” banana wrapped in a mixture of wheat flour, rice flour, coconut milk, sugar, and food coloring. Weighing the raw material in making the dough of green banana cake takes approximately 30-45 minutes, therefore we need a green ...
A N F Rahman, M Bilang, L N Ikawati
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The sensory acceptance of fibre-enriched cereal foods:a meta-analysis [PDF]
, 2015 Improved understanding of the sensory responses to fibre fortification may assist manufacturers and health promotion efforts. The effects of fibre fortification (or modified ingredients) on sensory acceptability of baked cereal foods (bread, cookies ...
Brennan, Charles S. +3 more
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Journal of Food Quality, 2022 Green banana (Musa spp.) is a significant source of starch (resistant starch ∼50%), phenolics and flavonoid compounds, and minerals (K, Mg, Zn, and Fe).
Meenatai Kamble +4 more
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Effect of Resistant Starch from Green Banana Flour on Sensorial Properties of Noodles
International Journal For Multidisciplinary Research, 2023 Starch, a complex carbohydrate found in plants, plays an important role in human and animal nutrition. It comes in a variety of forms, including resistant starch, slowly digestible starch (SDS), and digestible starch (RDS).
Andrea Zefany Wirjolukito +4 more
semanticscholar +1 more source
Drum drying of unpeeled green banana pulp (Musa cavendishii) for bake stable fruit filling production. [PDF]
, 2019 There is a growing interest in food matrixes for the use of flour from unpeeled green banana in order to reduce waste in the production chain. Considering this, the present paper aims to studying the application of unpeeled green banana flour in the cold
IZIDORO, Dayane Rosalyn +2 more
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Food Research, 2022 The objective of this study was to determine the nutritional composition, physicochemical properties, and sensory acceptability of snack bars prepared by using green banana flour (20% based on the total weight of rolled oats) and konjac glucomannan (KGM).
L. Ho, Nur Hasyimah T., Amira Nadia A.L.
semanticscholar +1 more source
Brazilian Journal of Food Technology, 2021 This study aims to design and validate a nutritional recipe for a snack made of Green Banana (Musa paradisiaca) Peel Flour (GBPF) and to assess the nutritional composition and microbiological quality of the flour. Banana peel, a food industry by-product,
Camila Acosta-Coello +2 more
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Applied physiology, nutrition, and metabolism = Physiologie appliquee, nutrition et metabolisme, 2021 This study evaluated the effect of green banana flour (GBF) consumption on obesity-related conditions in mice fed high-fat diets. GBF was prepared using stage 1 green banana pulp, which was dehydrated and milled.
Carolyne Pimentel Rosado +8 more
semanticscholar +1 more source
Shopping for food: lessons from a London borough [PDF]
, 2009 Purpose – This paper aims to measure access to food in an inner London borough. Design/methodology/approach – There were six phases, which included designing food baskets, consultation with local residents and a shop survey. Recognising the cultural make-
Bowyer, S. +3 more
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Addition of green banana flour to instant noodles: rheological and technological properties [PDF]
Ciência e Agrotecnologia, 2011 Nowadays, there is considerable concern about the consumption of high fat and low fiber foods. The objective was to develop instant noodles (IN) with functional properties by adding 10% green banana flour (GBF), and determine the effect of this on the dough rheological properties. Noodles were obtained through sheeting, steaming and frying process. The
Vernaza, Maria Gabriela +2 more
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