Results 1 to 10 of about 3,909 (191)
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 +6 more sources
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
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
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
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
Quality and storability of chicken nuggets formulated with green banana and soybean hulls flours [PDF]
Journal of Food Science and Technology, 2011 The present study was envisaged to investigate the effect of green banana (GBF) and soybean hulls flours (SHF) on the physicochemical characteristics, colour, texture and storage stability of chicken meat nuggets. The addition of GBF and SHF in the nugget formulations was effective in sustaining desired cooking yield and emulsion stability besides ...
Vinay, Kumar +4 more
exaly +3 more sources
Physicochemical Characteristics, Microstructure and Health Promoting Properties of Green Banana Flour [PDF]
Foods, 2021 This study aimed to investigate the proximate composition, mineral content, functional properties, molecular structure, in vitro starch digestibility, total phenolic content (TPC), total flavonoid content (TFC) and antioxidant activity (DPPH, FRAP) of green banana flour (GBF) cultivars grown in South Africa.
Khoza, Minenhle +2 more
openaire +4 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
Physicochemical Properties of Bread Partially Substituted with Unripe Green Banana (Cavendish spp.) Flour [PDF]
Molecules, 2021 This study aimed to utilize unripe green bananas obtained from those that were graded as unacceptable for export. Bread was selected as the product model for the application of banana flour. As carbohydrates and other functional active compounds make up the main composition of green bananas, unripe banana flour (UBF) was prepared and characterized. The
Pakathip Thakaeng +2 more
openaire +3 more sources
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