Brazilian Archives of Biology and Technology, 2022 Brazil is a major producer of bananas, being the world's fourth-largest producer. The fruit is a source of minerals and vitamins and, when green, has a high content of resistant starch. Among the possibilities of processing, green banana flour has gained
Hebert Teixeira Cândido +2 more
doaj +4 more sources
Quality Improvement of Green Saba Banana Flour Steamed Cake
Applied Sciences, 2023 Gluten avoidance is becoming a popular diet trend around the world. In this study, green Saba banana flour (GSBF) was used to produce a gluten-free (GF) steamed cake.
Jau-Shya Lee +5 more
doaj +2 more sources
Green banana and ora-pro-nóbis mixed flours: nutritional and technological characteristics
Brazilian Journal of Food Technology, 2022 The constant need for innovation in the food industries to meet the demands of consumers and the growing market for gluten-free and high-protein products have driven studies of mixed flour.
Hebert Teixeira Cândido +7 more
doaj +4 more sources
Underutilized Green Banana (Musa acuminata AAA) Flours to Develop Fiber Enriched Frankfurter-Type Sausages [PDF]
Foods, 2021 This study aimed to develop a fiber-enriched Frankfurter-type sausage by incorporating underutilized green banana flours as a meat extender, replacing wheat flour with banana flours (8%).
Diego Salazar +4 more
doaj +4 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 +3 more
doaj +3 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
Foods, 2022 The aim of this study was to evaluate the characteristics and eating quality of salted noodles that are incorporated with different formulations of flour.
Po-Hsien Li +4 more
doaj +1 more source
Design of an anti-inflammatory diet (ITIS diet) for patients with rheumatoid arthritis. [PDF]
, 2020 Background:Rheumatoid arthritis (RA) is a chronic systemic autoimmune disease that affects synovial joints, leading to inflammation, joint destruction, loss of function, and disability.
Agustín-Perez, Meritxall +6 more
core +2 more sources
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
core +3 more sources
Quality and Technological Properties of Gluten-Free Biscuits Made with Pachyrhizus ahipa Flour as a Novel Ingredient [PDF]
, 2017 The development of gluten-free foodstuffs with high nutritional quality components is an important objective to achieve. Pachyrhizus ahipa is one of the few leguminous species that produce edible tuberous roots with high nutritional value.
Doporto, María Cecilia +3 more
core +2 more sources